French Honeycrisp Apple Clafoutis

Serves 6 · 15 min prep · 40 min cook

Ingredients

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

Instructions

1. 1Preheat the oven to 375°F. Generously butter a 9-inch round ceramic pie dish or similar shallow baking dish and dust the interior with granulated sugar, tapping out excess.
2. 2Peel, core, and cut the apples into thin 1/4-inch slices. Melt the remaining butter in a skillet over medium heat, add the apple slices and sugar, and cook 4 to 5 minutes until just starting to soften and turn golden at the edges; arrange them in a single overlapping layer in the prepared dish.
3. 3In a blender or large bowl whisk the eggs with the remaining sugar until pale and frothy, about 30 seconds.
4. 4Add the milk, cream, flour, vanilla, almond extract, and salt; blend or whisk until the batter is completely smooth and the consistency of heavy cream, scraping down sides as needed.
5. 5Pour the batter slowly over the warm apples so it settles into the gaps. Bake on the center rack for 32 to 38 minutes until the clafoutis is puffed, golden brown the edges, and the center jiggles only slightly like set custard.
6. 6A knife inserted near the center should come out mostly clean with a few moist custard crumbs. Cool on a rack for 20 minutes; it will deflate slightly, which is normal and desirable.
7. 7Dust generously with powdered sugar just before serving.
8. 8Slice into wedges and serve warm or at room temperature for a simple yet bakery-polished dessert.