Easy Apple Clafoutis


Apple Clafoutis: a classic French dessert with a heavenly combination of sweet apples and a delicate custard-like texture. And what makes it truly special is the perfect fusion of simplicity and flavor.

apple clafoutis top view with plates in the corner.

Made with just a few basic ingredients that are likely already in your pantry, you can effortlessly whip up an apple clafoutis in no time.

So, whether you’re seeking a comforting dessert for a family gathering or simply want to treat yourself to a taste of France, grab your apron and bake this clafoutis that will undoubtedly become a beloved favorite in your home.

An apple clafoutis is served on a ceramic dish, which is set on a table along with dessert plates. Next to the dish, there is a small bowl filled with powdered sugar.

Why is this recipe a keeper?

  • Simple: With just a handful of basic ingredients, it’s an effortlessly simple yet incredibly flavorful apple dessert that anyone can make.
  • Tender texture: The apple clafoutis combines the comforting flavors of sweet apples with a silky custard-like batter, melting in your mouth.
  • Versatility: It’ s an incredibly versatile dessert with no boundaries regarding the time of day. Whether you serve it warm for a cozy breakfast, a delightful afternoon treat with a cup of coffee or even a dinner party, it never fails to delight.
  • Seasonal Delight: Apples are a fall favorite, and apple clafoutis is the perfect dessert to celebrate the cozy aroma of autumn.

Ingredient Notes

Apples: Golden apples for their natural sweetness, so there is no need to add a ton of sugar into the batter, and for their firm texture, which holds up well during baking. 3 large or 4 medium-sized apple.

Light Brown sugar: It adds a delightful caramelized touch. But it can be replaced with fine sugar.

Heavy cream: to elevate the texture to a whole new level of melt-in-your-mouth goodness. Choose full fat.

Vanilla extract :to enhance the flavor.

And classic ingredients like all-purpose flour, milk, eggs, salt, and unsalted butter.

Full list at the end of the post.

a slice of an apple clafoutis topped with whipped cream, set on a dessert plate with a spoon on the side.

How to make an apple clafoutis

  • In a bowl, beat the eggs, sugars, and vanilla.
  • Then add the flour and salt. Whisk until you have a smooth mixture without lumps.
  • Then, gradually, add heavy cream and the milk while whisking.
apple clafoutis in process with the batter at 2 different stages.
  • Peel, core, and slice the apples into wedges (neither too thick nor too thin). Place them on a ceramic dish.
  • Pour the clafoutis batter over the apples. Bake for about 35-40 minutes.
The apple clafoutis is in the process of being made. On the right side of the image, there are apples in the dish, while on the left side, the batter is being poured over the apples.
  • Let cool slightly at room temperature before serving.
  • Dust with icing sugar before serving (optional).

Full details at the end of the post.


  • To prevent the custard from sticking to the bottom or sides of the dish, properly grease it with butter beforehand.
  • To ensure a smooth batter without any lumps, it’s essential to first add and combine the dry ingredients to the egg/sugar mixture before incorporating the wet ingredients.
  • To achieve a tender texture when baking, slice the apples neither too thin nor too thick. Finding the right balance will allow them to cook perfectly while retaining their desired tenderness, 8 to 10 mm (1/8 inch) is prefect for me.
  • Every oven is different, so keep an eye on your clafoutis: a golden top and a center that springs back slightly when gently touched will help ensure that your clafoutis is perfectly baked.


Can I use different types of apples?

For the best results, I recommend using baking apples that are slightly on the sweeter side and have a flesh that holds up well during the baking process, such as Gala apples.

Can I make it ahead of time?

It’s best served the day it is made, but yes, you can make it a day before.


Up to 2 days at room temperature and until 3 days in the fridge.

Place it in the microwave to warm it slightly.

What can I serve with an apple clafoutis?

  • Drizzle caramel on top of your apple clafoutis; it complements its flavors.
  • Add a dollop of freshly whipped.
  • Serve with a scoop of vanilla ice cream.
top view of an apple clafoutis with a slice served on a plate.


There are so many variations to twist this clafoutis recipe:

  • Add a pinch of cinnamon to enhance a warm and cozy fall touch
  • The original recipe is made with cherries in summer. But substitute with other fruits such as apricots. Just ensure that the fruits you choose do not release excessive amounts of water when baked, as this can affect the texture and consistency of the dish.
  • Combining apples and pears will give your apple clafoutis a unique twist while maintaining its delicious taste.
  • Add a splash of calvados or other brandy to the batter. This will infuse your clafoutis with a rich and boozy flavor, making it extra decadent.
  • Sprinkle slivered almonds on top of the dish just before baking.
an apple clafoutis top view with plates in the corner and a bowl of powdered sugar.

Try these recipes, next:

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Easy Apple Clafoutis

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Serves: 8

Apple Clafoutis: an heavenly combination of sweet apples and a delicate, custard-like texture.


  • 30 g (2 Tbsp) unsalted butter + extra for greasing
  • 3 eggs
  • 50 g (1/4 cup) light brown sugar
  • 50 g (1/4 cup) fine sugar
  • 1 teaspoon vanilla extract
  • 95 g (3/4 cup) all-purpose flour
  • 1 pinch salt
  • 120 ml (1/2 cup) milk
  • 120 ml (1/2 cup) heavy cream - minimum 30% milk fat
  • 4 Golden apples - medium size


  • 1)

    Preheat the oven to 180°C (350F) fan off. Grease generously a ceramic dish (9 inches) with butter. Don’t forget to grease the side. Set aside.

  • 2)

    Melt the butter. Set Aside.

  • 3)

    In a large mixing bowl, whisk together eggs, brown sugar, fine sugar, and vanilla extract.

  • 4)

    Gradually add the flour with salt. Whisk until you have a smooth mixture, and no lumps remain.

  • 5)

    In a bowl, combine milk and heavy cream. Then add it gradually to the batter while mixing with the whisk.

  • 6)

    Add the melted butter and whisk. The batter should be runny. Set Aside.

  • 7)

    Peel, core, and slice the apples into wedges (neither too thick nor too thin: about 8-10 mm : 1/8 inch ). Then place them in the prepared dish.

  • 8)

    Pour the clafoutis batter over the apples. Bake for about 35-40 minutes or until a golden top and a center that springs back slightly when gently touched.

    Note 1: The baking time for your clafoutis can vary based on several factors, such as your oven, the size of your dish, the thickness of your apples and whether you use a ceramic dish or other.

    Note 2: As it bakes, the clafoutis rises like a soufflé, and then, once it is removed from the oven, it settles back down and returns to its original size.

  • 9)

    Let cool slightly at room temperature. Optional: Dust with icing sugar before serving.


– US/UK standard Baking Spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Storage: Up to 2 days at room temperature and until 3 days in the fridge.

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful.

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