Part flan, part souffle, this apple clafoutis is simple and decadent. Perfect with a scoop of ice cream.
This is a sponsored post. All thoughts and opinions are my own.
Usually a bowl full of apples make me think of all the sweet possibilities – apple pie, apple tart, apple danish…how about an apple clafoutis!
Washington State is known as one of the premier apple-growing areas in the world and the growing conditions make Washington an ideal region to grow organic apples. Organic Washington apples are available in every key variety which includes Honey Crisp, Granny Smith and Ambrosia. The nutrient-rich soil, arid climate, plentiful water and advanced growing practices provide the right ingredients for producing top-quality fruit.
While I do love chocolatey desserts, I do try and make sweet treats with whatever fruit is in season. Clafoutis are a great go-to. Part flan, part souffle, the dessert puffs up as it bakes and then deflates a little when it’s done. It’s sweet and eggy and super easy.
The Washington Organics are cooked in butter and sugar and then topped with a sweet batter. This is a great dessert to make when you have company coming. It makes the house smell so amazing! The finished dessert is dusted with icing sugar. It is made even more special with a scoop of vanilla ice cream.
- 2 – 3 Washington Organic apples, peeled and sliced
- lemon juice
- 2 TB butter
- 2 TB brown sugar
- ½ tsp cinnamon
- 3 eggs
- 1 ¼ cup milk
- ½ cup flour
- vanilla, splash
- salt, pinch
- Melt butter in a pan.
- Add the sliced Washington apples and coat in the butter.
- Add brown sugar and cinnamon and let everything cook together for a few minutes until the sugar is bubbling and the apples start to soften.
- Place the cooked apples in a greased oven-safe dish.
- In a bowl, combine the eggs, milk, vanilla and salt.
- Once well combined, pour over the apples.
- Bake at 350 degrees for 30 – 35 minutes.
Love apples? Try this Washington Apple and Cinnamon Phyllo Pie.