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Apple Bourbon Clafoutis

This easy-to-make Apple Bourbon Clafoutis is just the right amount of sweet and plenty delicious!

overhead view of Apple Bourbon Clafoutis served on brown-rimmed floral plates

If you aren’t familiar with clafoutis, then here’s what you need to know. It’s pronounced clah-FOO-tee. It’s essentially a cake, but with elements of other things (like pancakes, flan, and custard!), too. It’s usually made with fruit. And it’s delicious.

Now that we have that little clafoutis lesson out of the way, let me tell you how smitten I am with this dessert. It’s absolutely made for fall with all those apples, not to mention the pecans and bourbon. Both the lightly sweet flavor and the soft texture are just fantastic. It’s really just a lovely dessert.

overhead view of Apple Bourbon Clafoutis in a stoneware baker

The apples get cooked in butter for a bit before they go into the pan to give them a little extra flavor and tenderness. Then just put those apples in the bottom of your pan and make the batter. I used an oval Le Creuset dish, sometimes known as an au gratin pan. But any shallow baking pan with a 1 & 1/2 quart capacity will work.

The batter is very simple to make. Everything just gets mixed all at once in one bowl. Once you’ve done that, pour it directly over the apples in the pan and sprinkle with pecans. Then it’s ready for the oven. That’s it!

slice of Apple Bourbon Clafoutis on a brown-rimmed floral plate

Don’t be alarmed if your batter doesn’t fill up much of your pan. It will rise quite a bit as it bakes, and then fall as it cools. A simple sprinkling of confectioners’ sugar is plenty to top off this lightly sweet dessert. I must say that I wouldn’t turn down some whipped cream on top, though. I suggest serving the clafoutis at room temperature or slightly warmed.

One of my favorite things about this dessert is that it isn’t overly sweet. It’s a lovely alternative or companion to heavier desserts. It would also be a great choice to serve at a brunch. Don’t be surprised if this tasty, versatile recipe becomes a go-to favorite!

Apple Bourbon Clafoutis

Yield 8 to 10 servings
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

Apple Bourbon Clafoutis is a simple, not-too-sweet dessert that can be made quickly and easily.

overhead view of Apple Bourbon Clafoutis served on brown-rimmed floral plates

Ingredients

  • 2 tablespoons unsalted butter
  • 2 medium apples, thinly sliced (peeled or unpeeled)
  • 3 large eggs
  • 2/3 cup (157ml) heavy cream
  • 1/3 cup (78ml) milk
  • 1/3 cup (40g) all-purpose flour
  • 1/3 cup (67g) granulated sugar
  • 2 tablespoons (30ml) bourbon
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup pecans, roughly chopped
  • confectioners' sugar, for garnish

Instructions

  1. Preheat oven to 325°F. Grease a 1 & 1/2-quart shallow baking dish.
  2. Place butter in a large skillet over medium heat. Add the apples, and cook 6 to 8 minutes, or until tender. Transfer the apples to the prepared pan, spreading evenly over the bottom of the pan.
  3. Using an electric mixer on low speed, beat the eggs, cream, milk,flour, sugar, bourbon, vanilla, and salt until smooth. Pour the batter over the apples. Sprinkle the pecans over the top of the batter.
  4. Bake 40 to 45 minutes, or until puffed and lightly browned. A knife inserted near the center should come out clean. Cool at least 10 minutes before serving. Sprinkle the top with confectioners' sugar before serving.

Notes

Recipe slightly adapted from BHG.

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    9 Comments on “Apple Bourbon Clafoutis”

  1. This looks so yummy! I’m not a fan of drinking bourbon but cooking with it – YES!

  2. YUM! I looove clafoutis, and this! This looks so delicious! Love the combination of apples and bourbon! Awesome!

  3. Oh my gosh, that looks amazing. You have had some great ones this week to try. I’ve yet to make a clafoutis….this might be the one to do first!! Thanks, Jennifer!

  4. Your photos are beautiful! Is there anything you could recommend using in place of the bourbon or would leaving it out be a problem?

    • Hi, Lorr. You can just omit it if you don’t want to use it. The bourbon does add some flavor, so you might think about adding something in its place. Maybe 1/4 to 1/2 teaspoon of almond extract or even ground cinnamon.

  5. What about some dark rum in place of bourbon which I don’t like?

  6. What can you substitute for the heavy cream? Will half n half work? I notice it also calls for milk

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