This is a classic French country-side dessert. It’s got all the flair of a French dessert without all of the fuss. Traditionally this dessert is made with un-pitted cherries, but this is a fun twist on the original made with almond flour, and apples. It’s so simple to make, not to mention it’s fun to say: clafoutis. For cherry season, check out this version.
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Also, I know I broke the rules here, but I dusted it with powdered sugar. Obviously you don’t have to finish it with powdered sugar for it to be truly refined sugar-free, I just wanted to make the clafoutis more photogenic. I know, I know…naughty naughty. (But you have to admit it looks way better with the powdered sugar. And you can always get organic powdered sugar too!)
- 3 tablespoons butter
- 3 apples, peeled and sliced
- 3 tablespoons honey (or maple syrup)
- 1 teaspoon cinnamon
- 2 eggs
- 3 tablespoons almond flour
- dash of salt
- 1 teaspoon vanilla (gluten-free, if needed)
- 1 cup whole milk (Or you can try out a dairy-free substitute like coconut milk)
- Heat the oven to 400F. Melt the butter in a small saucepan over medium heat and pour into a 8×8 pan.
- Toss the honey, apple slices, and cinnamon together in a mixing bowl and place in the baking pan.
- In a another mixing bowl whisk the eggs together, add the almond flour and salt. Then finally whisk in the milk and vanilla. Pour the batter over the apples.
- Bake for 40-45 minutes, or until the clafoutis is golden.
Here are 5 things to know about me: I have a box full of vintage dishes that live in my bedroom. I am a full time college student. I wear Burkenstocks on weekdays, heels on weekends. I read cookbooks for pleasure. I wrote a cookbook last year, due out later this year
A note on my cooking style: I am highly influenced by Julia Child, Mark Bittman, Bill Granger, Chad Peterson, Michael Ruhnlman, and Ken Forkish. I like to lightly salt things as I cook, rather then all at once at the end, it helps develop flavor. Acid is the unnamed champion of cooking. As stated before, I am a firm believer in good olive oil, and butter, you can never ever have too much butter. I am not a vegetarian, vegan, nor am I gluten-free or dairy-free, but I do have a loving respect for healthy living. Under seasoning is a bigger problem then over seasoning. I am not a firm believer in measuring cups, unless I’m baking, then I become a little OCD about it. Find me at Madey Edlin
Latest posts by Madey Edlin (see all)
- Bon Bons (Grain Free and Naturally Sweetened and Dairy Free) - December 12, 2013
- Apple Clafoutis (Grain-free & Naturally Sweetened) - November 15, 2013