Apple Clafoutis

We made this in our September 2021 class and it was a huge hit! There is nothing quite like the smell of apples baking. The addition of rum soaked raisins just puts this classic French dessert over the top! We of course prepared it using non-dairy milk, gluten free flour and non-refined sweeteners. In addition, it is typical to dust the top of a clafoutis with powdered sugar. I drizzled mine with apple cider syrup! Oh my!

Ingredients:

5 medium Pink Lady apples (~1 3/4lb), peeled, cored and sliced into ¼” slices

4 Tbsp. vegan butter (I like Myoko’s), plus a bit more for greasing the dish

¼ cup dark rum (optional, but really good)

½ cup organic raisins

1/3 cup coconut sugar

½ cup granulated Allulose OR Monk fruit natural sweetener

1 ¼ cup heavy cashew milk (I made it with 1 cup cashews to 3 cups water), substitute: any nut milk OR combination nut milk and nut creamer

3 large eggs

1 Tbsp. vanilla extract

¼ tsp. cinnamon

¼ tsp. cardamom

2/3 cups GF flour (I used King Arthur’s measure for measure but any blend will do)

Garnish: powdered sugar, cinnamon, coconut whipped cream or a dollop of vanilla DF ice cream

Directions:

1.   Grease a deep-dish pie pan with vegan butter. Preheat oven to 375. Place raisins in a small cup/bowl and cover with ¼ cup rum. Set this aside.

2. In a 12” skillet, melt 4 Tbsp. butter over medium heat. Once melted, add 1/3 cup coconut sugar, and stir until sugar is melted, simmering for about 2-3 minutes.

3. Add sliced apples and toss with butter and coconut sugar. Continue to cook, tossing occasionally until apples are tender but not mushy. Turn off heat. Pour about 2 Tbs. of the rum from the raisins into the apple mixture, toss and set aside.

4. In the bowl of your blender, add eggs, nut milk, ½ cup natural sweetener, vanilla, cinnamon, cardamom, the rest of the rum from your raisins, and flour. Cover and blend till smooth.

5. Pour a thin layer of batter into the bottom of the baking dish and bake just until batter firms (it will be somewhat solid and dull looking). Spread apple mixture evenly over baked batter, followed by the rest of the raw batter. Place pie pan onto a ½ sheet tray so that if anything cooks over it does not end up in your oven! Bake for about 45 minutes or until Clafoutis is puffed and golden and a toothpick comes out of the center cleanly.