This fruit pudding could not be easier to make! A traditional comfort food in France, it is often made with cherries. I use apples and maple syrup to give it a real midwestern flair. —Bridget Klusman, Otsego, Michigan
- 4 medium tart apples, thinly sliced
- 2 tablespoons lemon juice
- 4 large eggs, room temperature
- 1-1/4 cups 2% milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- Dash salt
- Additional maple syrup, optional
- 1. Preheat oven to 375°. Toss apples with lemon juice; place in a greased a 2-qt. baking dish. In a large bowl, whisk eggs, milk, syrup and vanilla until combined. In another bowl, combine flour, cinnamon and salt; add to egg mixture. Pour batter over apples.
- 2. Bake until puffed and lightly browned, 40-50 minutes. Serve warm or cool on a wire rack. If desired, serve with additional maple syrup.
1 piece: 177 calories, 3g fat (1g saturated fat), 96mg cholesterol, 75mg sodium, 32g carbohydrate (22g sugars, 2g fiber), 5g protein. Diabetic exchanges: 1-1/2 starch, 1/2 fruit, 1/2 fat.
Sep 2, 2019I sure don't know what some of these "nay-sayers" did with this recipe, but I followed it to a T and it turned out delicious! I have a definite sweet tooth, so next time I'll add more sweetener. I can even justify having it for breakfast.
Feb 24, 2019One star only because it tasted ok and my family ate it! This recipe did not turn out AT ALL! I am a very experienced cook and have an excellent success rate even with complicated recipes. The egg batter never firmed up in any way, even after extending the baking time quite a bit. After baking for well over an hour the batter was similar to liquidy cottage cheese. The uncooked apples seemed to add considerable moisture to the batter and the lemon juice caused the milk-based batter to curdle. When I was confident that the egg mixture was cooked enough to be safe for eating I took it out of the oven to serve. It looked horrible, very lumpy and curdled, and the apples were blackened in spots due to baking longer BUT it did smell good so my family (very hungry by that time!) tried it and actually ate their serving. The recipe states that it was Test Kitchen Approved but I'm wondering if it really was! The recipe states to cook it in a 2 quart baking dish but the photo clearly shows a large, decorative pie pan, possible a ceramic tart pan. I'm wondering if I had cooked it in a similar pan, rather that the 2 quart baking dish recommended if the recipe would have turned out different. I will not be trying this recipe again because of the time and ingredients wasted. If someone else if trying this recipe I recommend the following: *Sautee the sliced apples before adding them to the baking dish to remove some moisture. *Skip or greatly reduce the lemon juice. As far as I can tell it only added an addition sour taste to the already tart apples and curdled the egg/milk batter. *Try using a pan/dish similar to the one in the photograph rather than the size recommended in the recipe.
Jan 30, 2019I guess we were expecting something totally different. I thought it would be more like a puffed pancake. Although we didn't like it, I'm thrilled that others are enjoying it. Since it wasn't a total waste, I did pick out the apples and eat them.
Jan 23, 2019This dish is absolutely delicious! We didn't even use extra maple syrup when eating. It's perfect as is. I made a half recipe, just to try it. My husband said, "Next time, please make a whole recipe." This will be a "go-to" often in our house. I googled "Clafouti" for pronunciation so I can say it properly when friends ask for the recipe which guaranteed they will do.
© 2020 RDA Enthusiast Brands, LLC