French Gala Apple Clafoutis

Clafoutis hails from France’s Limousin countryside, where fruit bakes under a simple eggy batter until softly set. This skillet version layers warm Gala apple wedges in a nutmeg-scented custard, finished with a dusting of powdered sugar.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 268 cal
• 6g protein
• 36g carbs
• 11g fat

Every recipe here is free to read.

Ingredients

• 3 medium Gala apples
• 2 tbsp unsalted butter
• 1/2 cup plus 2 tbsp granulated sugar
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 2/3 cup all-purpose flour
• 2 tsp vanilla extract
• 1/4 tsp kosher salt
• 1/8 tsp ground nutmeg
• 2 tbsp powdered sugar

Instructions

1. 1Preheat the oven to 375°F. Generously butter a 10-inch ceramic pie dish or cast-iron skillet, then dust the interior with granulated sugar, tapping out any excess.
2. 2Peel, core, and slice the apples into thin 1/4-inch wedges. Melt the remaining butter in a skillet over medium heat, add the apple slices and sugar, and sauté 4 to 5 minutes until just tender and lightly golden at the edges.
3. 3Arrange the warm apple slices in a single overlapping layer across the bottom of the prepared baking dish.
4. 4In a blender or large bowl whisk the eggs with the remaining granulated sugar until pale and frothy, about 30 seconds. Add the milk, cream, flour, vanilla, salt, and nutmeg; blend until the batter is completely smooth and free of lumps.
5. 5Pour the custard batter evenly over the apples; the fruit should peek through in places. Let the dish sit 5 minutes so any air bubbles rise and pop.
6. 6Bake on the center rack 35 to 40 minutes until the clafoutis is puffed, golden brown on top, and a knife inserted in the center comes out clean with only moist custard clinging.
7. 7Cool on a wire rack 15 minutes; the custard will deflate slightly and set into a tender, flan-like texture. Dust generously with powdered sugar just before serving.
8. 8Slice into wedges and serve warm or at room temperature. The vanilla-scented custard and soft apples taste like a simpler cousin of tarte tatin without the pastry fuss.