Clafoutis is a French dessert that’s similar to a big pancake dotted with fruit like raspberries or cherries. I love combining it with the classic pairing of funky French camembert with spiced apples. I also spiked it with a kiss of whiskey, because I always do that when I bake anything autumnal. This apple camembert clafoutis is velvety and incredibly delicious, and extremely easy to make. It makes a great dessert or breakfast with a hot cup of coffee.
Apple Camembert Clafoutis
Clafoutis is my favorite dessert to make because it’s extremely easy and orgasmically delicious. All you do is blend the batter, pour it in a hot dish, and bake until golden and custard-y. It’s traditionally made with cherries, but I went rogue and substituted whiskey-spiked apples and a big wedge of stinky camembert. Just imagine cutting into a warm apple pancake only to discover a glistening pool of melted cheese. You get the picture.
I topped my clafoutis with Le Pommier camembert, which is French for “the apple tree.” It’s a classic French camembert, funky and petite with a silky texture that’s wonderful served with a couple crisp apple slices, paired with a glass of hard cider, or baked into a belly-warming clafoutis. You can use any soft-ripened cow’s milk cheese for this recipe, such as a classic French brie or an American version like Moses Sleeper from Jasper Hill Farm in Vermont.
How to Make Clafoutis
- Mix the batter: add 1 cup of milk, 3 tablespoons melted butter, 1 teaspoon vanilla, 2⁄3 cup all-purpose flour, 1⁄2 cup sugar, and a pinch of salt to a blender and pulse until combined. Set aside.
- Prep the pan: preheat your oven to 400°F. Place pan in the oven.
- Make the filling: peel, core, and slice 3 tart baking apples. I like using Braeburn or Granny Smith. Melt 1 tablespoon of butter in a nonstick skillet, and add the apples with a glug of whiskey and a pinch of both cinnamon and nutmeg. Cook, stirring occasionally, until the apples are browned and the whiskey is absorbed.
- Prep the cheese: slice the wheel into thin pie wedges, no more than a ½” thick.
- Assemble: remove pan from oven. Add 1 tablespoon of butter and swirl to coat. Pour half the batter into the pie pan. Spoon the apples over the batter so it’s in an even layer. Add the rest of the batter. Distribute the camembert around the pie pan.
- Bake: return the pie pan to the oven and bake until clafoutis is golden and set in the center, about 40 minutes.
- Serve: Let cool for at least 15 minutes. Finish with powdered sugar and serve.
Other pairing ideas:
If you use berries, you don’t need to cook them beforehand
- Strawberries + fresh goat cheese + pistachios
- Cherries + gruyére
- Raspberries + brie
Apple Camembert Clafoutis
- blender, or a mixing bowl and a whisk
- 10" pie plate, greased with butter
- large frying pan or skillet
- 3 eggs
- 1 cup whole milk
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose or pastry flour
- ⅓ cup sugar
- 1 pinch salt
- 1 tablespoons unsalted butter
- 3-4 small tart apples peeled, cored, and sliced
- 1 a glug of whiskey
- 1 big pinch cinnamon
- 1 big pinch nutmeg
- 6 ounces camembert sliced into wedges
- powdered sugar for finishing
- Preheat oven to 400°. Put pie plate in the oven to preheat.
- Add milk, eggs, butter, vanilla, flour, sugar, and salt to the blender and pulse until smooth. Set aside.
- Melt 1 tablespoon of butter in a pan or skillet over medium heat. Add apples, a glug of whiskey, and spices. Cook until apples are soft and whiskey is absorbed, about 5 minutes.
- Remove pie plate from oven and immediately pour in half the batter.
- Evenly spoon the apple slices over the batter. Pour remaining batter over apples.
- Arrange slices of camembert around pie pan and bake until clafoutis is golden and set in the center, about 40 minutes.
- Let cool for at least 15 minutes. Finish with powdered sugar and serve.
Want more easy cheesy desserts? Check these out: