Name: Apple and Blackberry Clafoutis Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 120 g unsalted butter (plus extra for greasing); 2 eggs; 140 g granulated sugar; 1 vanilla pod; 70 g plain flour; 2 tsp baking powder; 125 ml whole milk; 360 g Granny Smith apples (peeled and diced); 150 g blackberries; Icing sugar (for dusting)

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If you love desserts that combine rustic charm with a burst of fresh fruit, you’re going to adore this Apple and Blackberry Clafoutis. This delightfully simple French-inspired baked custard highlights tender slices of tart Granny Smith apples and juicy blackberries, all enveloped in a luxuriously creamy batter. The balance of sweet and tangy fruit with the rich, vanilla-infused custard makes every bite feel like a warm hug on a plate. Whether you’re serving it for a cozy weekend brunch or a comforting after-dinner treat, the Apple and Blackberry Clafoutis is sure to become a treasured favorite in your kitchen.

Apple and Blackberry Clafoutis Recipe - Recipe Image

Ingredients You’ll Need

Gathering these straightforward yet essential ingredients is the first step towards creating that perfectly tender and flavorful Apple and Blackberry Clafoutis. Each component plays a key role, from the silky butter and fresh fruit to the delicate balance of sweetness and the light dusting of icing sugar for a picture-perfect finish.

Unsalted butter (120 g plus extra for greasing): Provides a rich, creamy base and helps prevent sticking for even baking.

Eggs (2): Create the custard texture that makes the clafoutis so delectably soft and tender.
Granulated sugar (140 g): Sweetens the batter and helps achieve a golden crust on the clafoutis.

Vanilla pod (1): Adds a fragrant warmth and depth of flavor that enhances both the fruit and custard.
Granny Smith apples (360 g, peeled and diced): Their bright tartness cuts through the sweetness and adds lovely texture.

Blackberries (150 g): Juicy bursts of tartness that complement the apples beautifully.
Plain flour (70 g): Lightly thickens the batter, giving the clafoutis its characteristic set but tender crumb.
Baking powder (2 tsp): Ensures a gentle rise for a soft but structured finish.

Whole milk (125 ml): Adds moisture and richness for a smooth custard consistency.
Icing sugar (for dusting): A final touch of sweetness and visual appeal when serving.

How to Make Apple and Blackberry Clafoutis

Step 1: Preheat and Prepare Your Tin

Start by heating your oven to 190°C, then generously butter your cake tin to ensure the clafoutis doesn’t stick. A quick sprinkle of flour over the buttered surface followed by a gentle shake will coat the tin perfectly, giving the dessert a delicate crust and making removal a breeze later on. Meanwhile, peel and slice your Granny Smith apples into even pieces so that they cook through beautifully within the custard.

Step 2: Create the Butter and Sugar Base

Gently melt the butter in a small saucepan and set it aside to cool slightly, ensuring it’s ready to blend smoothly into your batter. In a mixing bowl, whisk the eggs with half of the sugar until fully combined, and then gradually incorporate the rest of the sugar. Keep whipping until the mixture thickens to a creamy, almost mousse-like consistency – this step helps give the clafoutis its signature lightness and texture.

Step 3: Infuse with Vanilla and Combine Butter

Carefully slice your vanilla pod lengthwise, and scrape out the fragrant seeds to stir into your egg and sugar mixture. Next, add the vanilla pod itself into the warm butter you’d melted earlier, letting it infuse for a few minutes to extract every bit of its aromatic flavor. After this infusion, remove the pod and whisk the butter gently into your batter, giving everything a luscious, unified richness.

Step 4: Incorporate Dry Ingredients and Fruit

In a separate bowl, sift together the plain flour and baking powder to evenly distribute the leavening agent. Then, alternate folding spoonfuls of this flour mixture and milk into your batter, combining carefully each time to preserve the airy texture. Finally, fold in the diced apples and whole blackberries gently so they spread evenly without breaking down, ensuring each slice will be studded with bursts of fruity goodness.

Step 5: Bake Until Golden and Set

Pour the luscious mixture into your prepared tin and position it in the oven. Baking for about 70 minutes allows the clafoutis to develop a gorgeous golden color on top while the filling sets into that custardy perfection and starts to gently pull away from the edges of the tin. Once baked, allow it to cool slightly in the tin before transferring it to a wire rack so it cools evenly. A light dusting of icing sugar once completely cool adds just the right touch of sweetness and a pretty finish.

How to Serve Apple and Blackberry Clafoutis

Garnishes

Present your Apple and Blackberry Clafoutis with a dusting of icing sugar for a hint of sweetness and a charming visual appeal. You can also add a sprig of fresh mint or a dollop of whipped cream for an extra touch of decadence. The gentle contrast of cool cream or a sprinkle of crunchy toasted almonds makes every bite even more memorable.

Side Dishes

This clafoutis pairs beautifully with a simple green salad dressed with lemon vinaigrette if serving as a light lunch. For dessert, accompany it with a scoop of vanilla ice cream or a spoonful of crème fraîche to balance the tartness of the apples and blackberries. A cup of freshly brewed coffee or a fruity herbal tea completes the experience perfectly.

Creative Ways to Present

One of the joys of the Apple and Blackberry Clafoutis is its rustic look, but you can get creative by serving individual portions in ramekins for a personal touch. Layer it with a drizzle of honey or a splash of berry coulis for an impressive flair. Alternatively, cut it into squares and offer it as part of a brunch buffet or picnic spread – it holds wonderfully and tastes delicious warm or cold.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, wrap your leftover Apple and Blackberry Clafoutis tightly with cling film or store it in an airtight container to keep it fresh. It will stay delicious for up to 3 days in the refrigerator, letting you enjoy its comforting flavors even after the initial bake.

Freezing

You can also freeze slices of clafoutis by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag. This handy option means you can enjoy your favorite Apple and Blackberry Clafoutis anytime cravings strike. For best results, consume within one month.

Reheating

To bring back that just-baked warmth, reheat slices gently in a low oven at 150°C for around 10-15 minutes or pop them briefly in the microwave. Avoid overheating to maintain the tender custard texture and prevent drying out.

FAQs

What makes this an Apple and Blackberry Clafoutis and not a cake?

Unlike a traditional cake, clafoutis is a baked custard that incorporates fruit suspended in a thin, pancake-like batter. This results in a lighter, softer texture that is more custardy than cakey, giving it a unique melt-in-your-mouth quality.

Can I substitute the fruit in this Apple and Blackberry Clafoutis?

Absolutely! While apples and blackberries are classic, you can swap in pears, cherries, blueberries, or even stone fruits depending on the season and your preference. Just be mindful of the moisture content of the fruit as very juicy options might alter the baking time slightly.

Is there a way to make this recipe gluten-free?

Yes, you can replace the plain flour with a gluten-free flour blend that measures similarly. This adjustment works well to still achieve the delicate structure of the batter without sacrificing taste or texture.

How do I know when the clafoutis is perfectly cooked?

You’ll see the edges pulling slightly from the sides of the tin and the top will be a lovely golden color. A gentle jiggle in the center is okay, as it will set further as it cools. Avoid opening the oven door too much during baking to keep the temperature steady.

Can I prepare the batter in advance?

It’s best to bake the batter fresh for optimal texture and rise. However, you can prepare the fruit and the dry ingredients ahead of time, then mix and bake on the same day with ease.

Final Thoughts

The Apple and Blackberry Clafoutis is one of those magical recipes that feels like an elegant dessert but is wonderfully simple to make. It invites you to fill your kitchen with warm, inviting aromas and enjoy a satisfying dish that brings the best of fall fruit into the spotlight. I encourage you to try this delightful recipe – it’s sure to bring both comfort and joy with every slice you share.

Apple and Blackberry Clafoutis Recipe

★★★★★

5.1 from 22 reviews

Author: Mariam
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x

Diet: Vegetarian

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Description

This Apple and Blackberry Clafoutis is a delightful French-inspired baked dessert combining tart Granny Smith apples and juicy blackberries in a light, custard-like batter. Perfectly balanced with vanilla and lightly sweetened, it’s an elegant treat that’s easy to prepare and ideal for any occasion.

Instructions

Preheat and Prepare the Tin: Pre-heat the oven to 190°C. Grease the sides and bottom of your cake tin with butter. Sprinkle the tin with some flour, shake it around to cover, then tip out the excess. Peel and chop the apples into slices.
Melt Butter and Beat Eggs with Sugar: Melt the butter in a small saucepan and set aside. In a mixing bowl, beat half the sugar with the eggs until combined. Gradually add the remaining sugar and continue beating until the mixture becomes very thick.
Infuse Vanilla and Combine: Slice the vanilla pod in half and scrape out the seeds into the batter. Add the pod to the melted butter and stir lightly. Let it infuse for a few minutes, remove the pod, then pour the butter into the batter and mix well.

Add Dry Ingredients and Milk Alternately: In a separate bowl, mix the flour and baking powder. Add this mixture alternately with the milk to the batter (e.g., flour, milk, flour, milk), folding gently to combine. Then fold in the apple slices and whole blackberries.
Bake the Clafoutis: Pour the batter with fruit into the prepared cake tin. Bake in the oven for approximately 70 minutes, or until the clafoutis is browned and starting to come away from the sides of the tin.
Cool and Serve: Allow to cool in the tin for 5 minutes before carefully removing. Transfer to a wire rack to cool completely. Once cool, dust with icing sugar before serving.

Notes

Use ripe but firm blackberries to maintain their shape during baking.
Ensure the apples are peeled and diced uniformly for even cooking.
Do not overmix the batter once the flour is added to keep the clafoutis light.

Let the clafoutis cool slightly before dusting with icing sugar to prevent it from melting.
Serve slightly warm or at room temperature for best flavor.
This dessert pairs wonderfully with a dollop of crème fraîche or vanilla ice cream.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert