Apple and Dried Cranberry Clafoutis
It’s that time of year when apples and cranberries are being turned into all sorts of sides and desserts. Sometimes they’re combined, sometimes they’re separate, but they’re always good. One of the most common ways you’ll find these two fruits together, especially during this time of year, is in pies. Pies are the typical choice when it comes to a Thanksgiving dessert, but if you’re looking for something a little less time consuming, and just as delicious, this clafoutis is absolutely the way to go.
I’ve made clafoutis before and what I really love about them is how easy they are to make. They usually only take about 30 minutes and they look gorgeous when they come out of the oven. This apple clafoutis is no different. Short of peeling and chopping the apples, this version also only took me 30 minutes to whip up from start to finish. That’s way faster than pie. So, while there should still absolutely be a pie (or two) on your Thanksgiving table, if you’re like my family and strongly believe the more desserts the better, make sure to add this to your dessert menu.
Apple and Dried Cranberry Clafoutis (adapted from Fine Cooking)
Ingredients:
- 1 tablespoon unsalted butter
- 1/3 cup + 1 tablespoon sugar
- 3 eggs
- 1 – 1/4 cups heavy cream
- 2/3 cup flour
- 2 tablespoons Laird’s Applejack
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 3 apples, like Pink Ladies or Granny Smith, peeled and chopped
- 1/3 cup dried cranberries
- Powdered sugar for dusting
Directions:
- Preheat the oven to 375°F and butter an 11 x 1-1/2-inch baking dish.
- Sprinkle the bottom of the dish with one tablespoon of sugar. Arrange the apples evenly in the baking dish and set aside.
- Beat the eggs with the remaining sugar in a large bowl until light and fluffy, about 3 minutes. Gradually add the flour, Applejack, vanilla, zest and salt until just combined. Set aside for about 10 minutes.
- Pour the batter over the apples, sprinkle the dried cranberries over the surface and bake until the top is golden brown and the custard is set, about 30 – 35 minutes. Let cool for 5 – 10 minutes. Dust with powdered sugar and serve.
