Caramelised apple clafoutis

Fall in love with this simple dessert.

  • 1 hr 5 mins cooking
  • Serves 6
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Clafoutis is originally from the Limousin region of central France where, in the local dialect, it translates as "brimming over". It is one of the easiest desserts to make: a sweet batter is poured into a baking dish "brimming" with the fruit of your choice, and baked. Traditionally, cherries native to the region were used however in this one we have used caramelised apples.
Looking for more apple desserts or more clafoutis recipes?


Caramelised apple clafoutis
  • 6 medium apples (900g)
  • 50 gram unsalted butter
  • 1/2 cup (110g) firmly packed brown sugar
  • 1/3 cup (75g) caster sugar
  • 1/3 cup (50g) plain flour
  • 1/3 cup (50g) self-raising flour
  • 4 eggs
  • 80 gram unsalted butter, extra, melted
  • 2/3 cup (160ml) milk
  • 2/3 cup (160ml) pouring cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon icing sugar


Caramelised apple clafoutis
  • 1
    Preheat oven to 200°C/400°F. Grease a shallow 2.5-litre (10-cup) ovenproof dish.
  • 2
    Peel, core and halve apples; cut each half into four wedges.
  • 3
    Melt butter in a large frying pan, over medium heat; cook apples, stirring,minutes or until browned lightly. Add brown sugar; cook 5 minutes or until mixture thickens. Transfer to dish; cool 5 minutes.
  • 4
    Combine caster sugar and sifted flours in a medium bowl. Lightly whisk eggs, extra butter, milk, cream and extract in a small bowl. Gradually whisk egg mixture into flour mixture until smooth. Pour mixture over apples.
  • 5
    Bake clafoutis 40 minutes. Serve hot, dusted with sifted icing sugar. Serve with cream.

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