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 8x8 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.
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This looks wonderful! I’m going to try making it in my crock pot.
This would be wonderful in a crockpot. I do one, but I used oats, sugar and coconut nectar. How could you go wrong with apples, cinnamon and sweet! =D
I love traditional clafoutis … yum … but I love the apple alternative for the fall as I always think of clafoutis in the spring and summer!! I understand the almond flour for sifted flour alternative, but does the almond flour also add that hint of almond-flavor that is released in the pit while cooking the traditional? (I might have to test it out and see 🙂
I made this yesterday and absolutely loved it! I topped it with honey whipped cream and it tasted like apple pie… So yummy. My husband raved about it. =)
I was also thinking that this would be delicious with whipped cream! So glad it turned out for you. Thanks for sharing. 🙂
Oh, I’m also curious, do you know of any way to make this egg and nut free? Trying to figure out an allergen-free dish for Thanksgiving. =)
We are making an egg free pumpkin pie filling using high quality gelatin.
It is off allergy menu planners site..if you search for egg free dairy free pumpkin pie it should come up.
I made a baked pear dessert for one of my children with allergies using
baked pear pureed into sauce, high quality gelatin, and fresh sliced pears. I basically followed this recipe idea but didn’t use eggs for hers, just used the pear sauce and gelatin to make it a sort of custard consistency.
I made the “pear sauce” by putting them in a crock pot over night on low, but you could steam or even cook in a frying pan until the fruit is mushy like apple sauce) I’m sure apples would work similarly. I basically substituted pears for the apple here.
This recipe is incredible! I substituted coconut milk and it was wonderful.
Hooray! A Paleo non-pancake or waffle breakfast treat! Thank you.
I doubled the recipe for my extended family and baked in a 9×11 pan. Size of apples not specified and I use cheap bagged organics from Whole Paycheck, which are smallish. So added an extra apple. Used coconut milk from a can and added just enough water to reach correct measurement. Baked a little longer and let rest to firm up.
This was so delicious… and pretty.
I appreciate having a new Sunday morning treat to enjoy at our table. Was enthusiastically approved by all ages!