I find something comforting and relaxing about baking, I'd say it's almost romantic. I take comfort in a home filled with fragrant, beautiful scents coming from the oven. And in my opinion , fall is the initiation of a season of baking and one of the best ways to enjoy it.
And what is fall without apples and pears? Let this clafoutis welcome baking season. Treat yourself and loved ones to warm in more ways than one, sweet, and -- thanks to crème fraîche-- tangy bites of pure delight. The apples and pears maintain just enough crispness to add a pleasant bite to the softness of the clafoutis. What exactly is a clafoutis you ask? It's a French dessert that you should try sooner rather than later. Your jaw will drop at how easy it comes together.
This version is gluten-free and made with no refined sugar. Not a concern? Just use ⅔ cup all-purpose flour instead of the almond meal and gluten-free flour, and use the sugar of your choice. Please note that the coconut sugar gives it its caramelized color.
Make this your baking project this week!
apple & pear clafoutis
2 tbsp. cultured butter
2 apples (such as granny smiths or honeycrisps), peeled, cored and thinly sliced
1 ripe pear, peeled, cored and thinly sliced
3 tbsp. coconut palm sugar (or sugar of your choice)
2 tbsp. bourbon (optional)
¾ tsp. vanilla extract
crème fraîche, for serving
4 tbsp. cultured butter, melted
1 cup almond milk (or milk of your choice)
½ cup almond meal
½ cup gluten-free all-purpose flour
½ cup coconut palm sugar
¼ tsp. ground cardamom (optional)
In a large skillet, melt the butter. Add the apples, pear, sugar, bourbon and a pinch of salt; cook, stirring occasionally, until liquid evaporates and pan is almost dry, 9-10 minutes. Stir in vanilla extract.
Preheat oven to 325°. Brush a pie pan with some of the melted butter; set aside. In a large bowl, whisk eggs and milk. In a separate bowl, whisk the almond meal, flour, sugar, cardamom, and a pinch of salt to combine. Whisk in dry ingredients to egg mixture to combine. Gradually whisk in remaining melted butter until smooth.
Heat a 9-inch pie pan in oven about 3 minutes. Pour half of the batter into pie pan and top with ¼ of the apple mixture. Pour remaining batter into pie pan and arrange the remaining apples on the batter. Bake until golden and a paring knife inserted in the center comes out clean. Serve warm with crème fraîche.
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