Clafoutis is a French dessert that is traditionally made with black cherries. It has a custard like texture and could easily be described as somewhere between a cake and flan. It hails from Limousin. When other fruit is used, this dessert is actually called a flaugnarde.
Since it’s apple picking season, here is a recipe for a gluten free clafoutis (or flaugnarde) made with almond flour. I kept it very simple. It is spiced with cinnamon, brandy, and sweetened with honey. This is truly an easy together recipe like no other. It was prepped in twenty minutes flat.
I love to eat my piece warmed up and with a dollop of fresh whipped cream, and a dusting of cinnamon.
4 Granny Smith apples
3/4 cup blanched superfine almond flour
3 tbsp melted lightly browned butter
1/2 cup honey
1 tbsp vanilla extract
2 tbsp brandy
1 tbsp cinnamon
Juice of 1/2 lemon
1 cup half & half
1/4 tsp salt
Core & slice your apples. Toss them in cinnamon, honey, lemon juice and brandy.
In a separate bowl, beat the eggs, almond flour, melted butter, half and half, vanilla, salt to form a batter.
Arrange the apples in a buttered baking dish. I used a pie pan. Pour the batter over top.
Bake at 400 F for 45 minutes until it is golden brown.
Serve with a dusting of powdered sugar, vanilla ice cream, creme fraiche, or whipped cream.