Apple Clafoutis Recipe (2024)

1st cook apples in cast iron2nd. For fresher apple flavor don't add the cinnamon and use double the apples and double the egg custard.3rd add batter in to hot cast-iron pan and place in oven to give greater lift.

Followed the directions to a T, baked in cast iron skillet: very bland, too eggy, not worth it. Better apple or pear clafoutis method from France: mix 1/3 cup flour, 1/2 c sugar, and a tsp baking powder in a bowl. Add 2 beaten egg yolks and 1/4 cup milk. Boil 3/4 c milk with 4 Tbsp butter and add to batter. Add 2 Tbsp dark rhum. Beat the 2 egg whites and incorporate into batter. Pour batter into gratin dish, cover with slices of apples or pear, cook 40 min at 325. Delicieux!

This is a delightful desert, and extraordinarily easy to prepare. The recipe is similar to Julia Child's recipe for clafoutis but I prefer this one with its yogurt and fewer calories. The appearance is the same, btw.

This is a delicious clafoutis. We liked it so much I made it twice in one week. The second time I made it I poured a bit of batter into the bottom of the pan, about 25% of the batter and cooked it until set and then placed the apples on top and put the final batter on top of the apples before cooking as suggested. I liked it better this way but both ways delicious!A great recipe - thank you Martha Rose Schulman for yet another winner

Put apples directly into pie dish with the sugar and lemon juice plus rind, and baked it in the oven, then proceeded as recipe indicated

This certainly was a winner. Some minor tweeks I made were to use 5 apples and increase the butter to 3T, brown sugar to 1/4 C and cinnamon to 1 t. I saved back some apple slices and some of the syrup and topped this on the clafoutis after it had cooled off. It was done at 28 minutes. I served it warm with half and half. It was perfection and thank you NYT Cooking!

In the spirit of trying something new, I made the recipe as Jacqueline suggested, but it did not turn out for me at all. It was seriously undercooked after 40 min at 325, the baking powder and whipped egg whites made for a tall spongy merengue type top. So it’s back to Julia Child for moi.

I cooked the apples in a cast iron skillet, poured the batter in and baked it in the skillet for 33 minutes. I used 1 cup of sour skim milk (trying to use it up) and no yogurt. Great taste and texture!

Not too sweet, great with a little ice cream or maple syrup. Best eaten while still fresh, although the leftovers make a really good breakfast.

Really good! Not too sweet and easy to make. I added 2 tsp Disaronno to the apples and didn't add the cinnamon, and used 3/4 tsp of vanilla in the batter (instead of 1/2 tsp). Also sprinkled a tbsp of brown sugar on top. I think next time I would put the apples on top of the batter.

Made 3/21 per recipe. Cut it in half in cast iron pan. Don’t skimp on apples. I put some maple syrup towards the end with the apples. Yummy.

Perfectly made in a nine inch pie plate. Not too sweet and great for breakfast.

Never had a clafoutis before so not certain if the taste and texture are correct. Used 1 cup yogurt and 1/4 cup milk because we're low on milk. Used brown sugar instead of white sugar because that's all we had. I realized too late that I cut the apples much smaller than in instructions. Tasted a bit like a not-very-sweet apple pie. Next time will try more sugar and cut the apples bigger.

Followed the recipe instructions exactly, using Pink Lady apples. It came out wonderfully: looked great, and tasted fabulous.

I wouldn't make this again. Just too blah. A bit tasteless and less than stunning.

Really good. Not as quick as berry clafoutis as you have to prep and cook the apples. Still it was speedy enough to make for a weeknight dessert. I like that it isn't too sweet and the apple flavor comes through. Served mine with a large dollop of real whipped cream. V nice and will make again

Fantastic quick dessert. I used a 9" cast-iron pan. Turned out I only had about 1 1/2 lbs of Pink Lady apples and still the dessert filled the pan. I caramelized the apples, made the egg mixture in my Kitchenaid (using the whisk attachment but I don't think that should matter), poured it into the pan, and baked. I put it in a cooled oven few a minutes prior to serving. Delicious! Microwaved a piece for breakfast.

This is a delicious clafoutis. We liked it so much I made it twice in one week. The second time I made it I poured a bit of batter into the bottom of the pan, about 25% of the batter and cooked it until set and then placed the apples on top and put the final batter on top of the apples before cooking as suggested. I liked it better this way but both ways delicious!A great recipe - thank you Martha Rose Schulman for yet another winner

First, I followed this about to the letter, except I used Swerve for part of sugar and only had Greek-style yogurt. I used hand whisk & ~11-12" Corningware pan. "Custard" part was thick/dense, more like firm thick pudding, not flan. Apples were wonderful (carmelized)! I think a smaller pan & more "air" would have made a difference. Based on reading other comments, I plan to try again and use a cast-iron skillet (smaller) and the whisk attachment on electric mixer: lighter I hope. Nut topping?