Golden apple and brandy clafoutis is what happens when custard and apple pie meet in one dish. Cinnamon-and-clove-spiced apples cook in butter first, then a pour of eggy batter puffs up around them. Serve it warm, straight from the pan — no crust, no fuss.
Imagine the scent of warm, cinnamon-spiced apples filling your kitchen. This Golden Apple & Brandy Clafoutis is the dessert dreams are made of! It’s a wonderfully simple, rustic dish where tender, caramelized apples are baked in a light, custardy batter that puffs up like a golden cloud. It’s part pancake, part custard, part baked fruit, and 100% irresistible. Perfect for a cozy weekend brunch or an elegant-yet-effortless dessert, this dish is sure to become a new family favorite.
Ingredients
• For the Spiced Apples
• 3 large tart green apples, like Pippin or Granny Smith
• 4 Tbs / 57 g (2.01 oz) butter
• 3 Tbs / 38 g (1.34 oz) granulated sugar
• ½ tsp / 2.5 ml ground cinnamon
• ¼ tsp / 1.25 ml (0 fl oz) ground cloves
• 1 tsp / 5 ml grated lemon rind
• For the Clafoutis Batter
• 3 large eggs
• ½ cup / 60 g (2.12 oz) all-purpose flour
• 1½ cups / 360 ml milk
• 3 Tbs / 38 g (1.34 oz) granulated sugar
• 2 Tbs / 30 ml brandy
• ½ tsp / 2.5 ml (0.1 fl oz) vanilla extract
• 1 dash of ground nutmeg
• For the Garnish
• ¼ to ½ cup / 30 to 60 g (2.12 oz) confectioners’ sugar
Instructions
1. Preheat your oven to 400°F / 200°C. Quarter, peel, and core the apples, then cut the quarters into thin slices.
2. In a shallow, 9 or 10-inch fireproof casserole or cast-iron skillet, melt the butter over medium heat. Add the apple slices and sauté for several minutes until they begin to soften.
3. Add the sugar, cinnamon, cloves, and lemon rind to the skillet. Continue to cook, stirring often, for another 5 minutes, or until the apples are just tender and fragrant. Arrange the apples in an even layer in the bottom of the casserole.
4. In a medium bowl or a blender, combine the eggs, flour, milk, sugar, brandy, vanilla, and nutmeg. Whisk or blend until you have a smooth, thin batter.
5. Gently pour the batter over the apples in the casserole. Bake for 25 to 30 minutes, or until the pudding is puffed, set, and a beautiful golden brown on top.
6. Let the clafoutis cool for a few minutes before serving (it will deflate slightly, which is normal). Dust generously with confectioners’ sugar and serve warm.
Nutritional Information
• (Estimated)
• Serving Size: 1 slice (if serving 8)
• Calories: 285 kcal
• Carbohydrates: 38 g
• Protein: 6 g
• Fat: 11 g
• Sugar: 25 g
Pro Tips
• For the best texture, use a firm, tart apple variety like Granny Smith, Honeycrisp, or Braeburn. They hold their shape well and balance the sweetness of the batter.
• For a more tender, delicate crumb, allow the batter to rest for 20-30 minutes at room temperature before pouring it over the apples. This lets the flour fully hydrate.
• A cast-iron skillet is perfect for this recipe as it goes from stovetop to oven and creates wonderfully crisp edges. A ceramic or glass pie dish also works beautifully.
• Feel free to swap the brandy for dark rum, Calvados (apple brandy), or an equal amount of apple juice for a non-alcoholic version.
FAQ
Q: Is this apple clafoutis recipe vegetarian
A: Yes, this Golden Apple & Brandy Clafoutis is 100% vegetarian. It is a lacto-ovo-vegetarian dish, as it contains milk and eggs but no meat, poultry, or fish products.
Q: How can I make this apple clafoutis vegan
A: To make a vegan version, you’ll need a few substitutions. Use a plant-based milk like almond or soy milk, replace the butter with vegan butter or coconut oil, and substitute the 3 eggs with a commercial vegan egg replacer or about 3/4 cup (960 ml) of unsweetened applesauce for a denser, moister result.
Q: What is a good non-alcoholic substitute for the brandy
A: For a delicious non-alcoholic version, you can easily replace the 2 tablespoons (30 ml / 1 fl oz) of brandy with an equal amount of apple juice or apple cider. A teaspoon of rum extract mixed with water would also work well to add depth of flavor without the alcohol.
Q: How should I store leftover vegetarian clafoutis
A: Leftover clafoutis should be covered and stored in the refrigerator for up to 3 days. While it’s best served warm from the oven, you can enjoy it cold or gently reheat a slice in the microwave or a low-temperature oven.
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Golden Apple & Brandy Clafoutis
Ingredients
Method
- Preheat your oven to 400°F / 200°C. Quarter, peel, and core the apples, then cut the quarters into thin slices.
- In a shallow, 9 or 10-inch fireproof casserole or cast-iron skillet, melt the butter over medium heat.
- Add the apple slices and sauté for several minutes until they begin to soften.
- Add the sugar, cinnamon, cloves, and lemon rind to the skillet.
- Continue to cook, stirring often, for another 5 minutes, or until the apples are just tender and fragrant.
- Arrange the apples in an even layer in the bottom of the casserole.
- In a medium bowl or a blender, combine the eggs, flour, milk, sugar, brandy, vanilla, and nutmeg.
- Whisk or blend until you have a smooth, thin batter.
- Gently pour the batter over the apples in the casserole.
- Bake for 25 to 30 minutes, or until the pudding is puffed, set, and a beautiful golden brown on top.
- Let the clafoutis cool for a few minutes before serving (it will deflate slightly, which is normal). Dust generously with confectioners’ sugar and serve warm.
