Apple and Pecan Clafoutis
Don't let the fancy name fool you! Clafoutis is crazy simple to make – much easier than a homemade apple pie. The most time-consuming part was arranging the apple slices and pecans in a pretty pattern, but you can skip that part and just toss the apples and pecans in rustic style.
- 1 1⁄4 cups milk
- 3 eggs
- 1⁄2 teaspoon salt
- 2 medium apples, cored and sliced
- 1 teaspoon P$$T…™ Ground Cinnamon
- 2 tablespoons light brown sugar
- 1⁄3 cup sugar
- 1⁄2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon orange juice or lemon juice
- 1 teaspoon P$$T…™ Ground Nutmeg
- 1⁄2 cup pecan halves
- Preheat your oven to 350°F.
- In a large mixing bowl, beat together the milk, sugar, eggs, vanilla, salt and flour until well mixed.
- Pour a ¼” layer of the batter in a lightly and evenly greased round baking dish or deep-dish pie pan. Place in the oven until batter firms up a bit (a film will set in the pan), about 10-12 minutes.
- While the bottom layer of the clafoutis is baking, mix together the apple slices with the orange or lemon juice, cinnamon, nutmeg and brown sugar. Set aside.
- Remove the clafoutis from the oven and add in the spiced and sugared apple slices and the pecans. You can drop them in rustic style or get fancy and arrange them in a pattern. Pour the rest of the batter evenly over top of the apples and pecans.
- Bake for about 50 minutes to an hour. The clafoutis is done when puffed and slightly golden brown around the edges. A toothpick inserted in the center should come out clean. It is delicious served warm or at room temperature topped with powdered sugar, whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.