Apple and Blackberry Clafoutis

This buttery and fruity apple and blackberry clafoutis is perfect served with some fresh single cream and a cup of coffee!

Timings

Prep Time

20 mins

Cook time

1 hr 10 mins

Total time

1 hr 30 mins

Servings

8

I was going to call this apple and blackberry clafoutis a ‘cake’ as I discovered it was less like a clafoutis, which is usually made in a dish rather than a cake tin and more like a cake! However I’ve stuck true to its type and so it’s called a clafoutis.

What even is an clafoutis?

You’re probably wondering what I’m going on about. A clafoutis is basically a custard-textured cake (or not) soaked in fruity juices. A favourite part of my apple and blackberry clafoutis is the crispy outer crust – the melted butter creates the most perfect buttery, crispy parts. It almost tastes like caramel. Delicious!

Clafoutis traditionally comes from the Limousin area of France. The name ‘clafoutis’ comes from the Occitan word (a romance language spoken in Southern France) ‘clafir’, meaning ‘to fill’. As traditionally a clafoutis is served in a baking dish which would be filled with the mixture.

An apple clafoutis cake is the perfect bake to make when you’re struck with the dreaded apple glut (who am I kidding? I love it!) If this is you and you’re looking for leftover apple recipes, you may also like my apple crumble cupcakes or my easy open apple pie recipe. Both great for using up any leftover apples.

Why should I make this clafoutis?

  • A simple cake with the ‘wow’ factor!
  • The crisp, buttery crust is enough reason for you to make this recipe. Trust me!
  • Great for Autumn time when there’s apple and blackberry gluts.
  • Serve for afternoon tea as a traditional cake alternative.
Apple and Blackberry Cake

How to make an apple and blackberry clafoutis!

Step 1 The Prep: Pre-heat oven to 190°c. Grease the sides and bottom of your cake tin with butter. Sprinkle the tin with some flour and shake it all around so it covers the sides and bottom. Tip out the excess. Peel and chop up the apples into slices.

Step 2: Melt the butter in a small saucepan. Set aside. In a mixing bowl, beat half the sugar and the eggs until combined. Slowly add the rest of the sugar until it becomes very thick.

Step 3 – Slice the vanilla pod in half and scrape the vanilla seeds into the batter. Add the pod to the butter and give it a little stir. Leave to infuse for a few mins. Remove the pod from the butter and pour into the batter. Mix to combine.

Step 4 – Mix together the flour and baking powder in a separate bowl. Add into the batter alternatively with the milk. So: flour, milk, flour, milk etc. Throw in the apple slices and whole blackberries.

Step 5 – Bake: Pour the mixture into the tin and bake on the oven for 70 minutes (or until the cake has browned and has started to come away from the sides). Leave to cool for 5 minutes in the tin, remove carefully and cool on a wire rack. Dust with icing sugar once completely cool. You could also serve it warm without the icing sugar.

Equipment Needed

8 inch cake tin
Peeler for the apples
Stand mixer or hand whisk
Mixing bowl x 2
Small saucepan
A small knife
Peeler
Wooden spoon
Cooling rack
Sieve

Frequently Asked Questions

How do you pronounce ‘clafoutis’?

Clafoutis can be a tricky dessert to pronounce, what with it being French and all. Say it like you read it here: Klah-foo-tee. I hope that helps!

Can I eat it warm?

The typical clafoutis is usually served warm in the dish, so yes, you can absolutely serve it warm. You may wish to not sieve on the icing sugar though as it will simply melt into the cake.

Can I re-heat clafoutis?

You could zap it in the microwave for a minute to warm. That might be nice if you’re eating it with the next day with ice cream. A minute or two in a hot oven will also work.

How should I store leftover clafoutis?

You need to make sure this dessert is refrigerated once finished with. Place it in a sealable Tupperware or on a plate with some clingfilm. It will keep for a couple of days if refrigerated.

Can I freeze clafoutis?

I wouldn’t recommend it as the fruit will just go mushy. It won’t be the same as it is fresh. Definitely not worth it!

What other fruits could I make clafoutis with?

Clafoutis is so versatile. You might want to use fruits like strawberries, raspberries and blueberries in the summer months. In the autumn-time you could switch to plums, apples and pears, and cranberries (with some extra mixed spice and orange zest) in the wintertime.

Serving suggestions

Being a custard-textured cake served cold, you could go full on and serve with warm vanilla custard. Vanilla ice cream or single cream is also a good option, especially if serving warm.

Apple and Blackberry Cake

Apple and Blackberry Clafoutis

This buttery and fruity apple and blackberry clafoutis is perfect served with some fresh single cream and a cup of coffee!
No ratings yet
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 8
Calories 266 kcal

Equipment

  • Stand mixer or hand whisk
  • Mixing bowl x 2
  • Small saucepan
  • Small knife
  • Peeler
  • Wooden spoon
  • Cooling rack
  • Sieve

Ingredients
  

  • 120 g unsalted butter plus extra for greasing
  • 2 eggs
  • 140 g granulated sugar
  • 1 vanilla pod
  • 360 g Granny Smith apples peeled and diced
  • 150 g blackberries
  • 70 g plain flour
  • 2 tsp baking powder
  • 125 ml whole milk
  • Icing sugar for dusting

Instructions
 

  • Pre-heat the oven to 190°c. Grease the sides and bottom of your cake tin with butter. Sprinkle the tin with some flour and shake it all around so it covers the sides and bottom. Tip out the excess. Peel and chop up the apples into slices.
  • Melt the butter in a small saucepan. Set aside. In a mixing bowl, beat half the sugar and the eggs until combined. Slowly add the rest of the sugar until it becomes very thick. 
  • Slice the vanilla pod in half and scrape the vanilla seeds into the batter. Add the pod to the butter and give it a little stir. Leave to infuse for a few mins. Remove the pod from the butter and pour into the batter. Mix to combine.
  • Mix together the flour and baking powder in a separate bowl. Add into the batter alternatively with the milk. So: flour, milk, flour, milk etc. Throw in the apple slices and whole blackberries.
  • Pour the mixture into the tin and bake in the oven for 70 minutes (or until the cake has browned and has started to come away from the sides). Leave to cool for 5 minutes in the tin, remove carefully and cool on a wire rack. Dust with icing sugar once completely cool.

Notes

Storage – You need to make sure this dessert is refrigerated once finished with. Place it in a sealable Tupperware or on a plate with some clingfilm. It will keep for a couple of days if refrigerated.
Re-heating – You could zap it in the microwave for a minute to warm. That might be nice if you’re eating it with the next day with ice cream. A minute or two in a hot oven will also work.
Freezing – I wouldn’t recommend it as the fruit will just go mushy. It won’t be the same as it is fresh. Definitely not worth it!
 
 

 

 

Nutrition

Calories: 266kcalCarbohydrates: 33gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 75mgSodium: 131mgPotassium: 128mgFiber: 2gSugar: 24gVitamin A: 524IUVitamin C: 6mgCalcium: 96mgIron: 1mg
Keyword Autumn Bakes, Easy, Entertaining
Tried this recipe?Let us know how it was!
blackberry clafoutis pinterest pin

More Dessert Recipes –

Chocolate Fondants for Two
Open Apple Pie
Chilli Chocolate Pavlova
S’mores Chocolate Chip Skillet Cookie

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