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.
Ingredients
Scale
For the Batter
- 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
Fruit
- 360 g Granny Smith apples (peeled and diced)
- 150 g blackberries
For Serving
- Icing sugar (for dusting)
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
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: Apple clafoutis, Blackberry dessert, French baked custard, Fruit clafoutis recipe, Easy fruit desserts
