Strawberry and Apple Clafoutis

Portions:

6 à 8

Preparation:

20 minutes

Cooking:

25 to 35 minutes

Looking for a simple, fruity, and delicately sweet dessert? This strawberry and apple clafoutis combines the freshness of strawberries with the melt-in-your-mouth texture of apples in a recipe that’s as comforting as it is easy to make. Perfect for spring and early summer, it’s great for dessert, brunch, or a snack.

Ingredients

For the pan

5 ml (1 tablespoon) butter, for the pan

30 ml (2 tablespoons) sugar, for the pan

For the clafoutis

200 g fresh Quebec strawberries, hulled and halved or quartered (about 1 ½ cups)

30 ml (2 tablespoons) butter

3 apples, peeled, cored, and thinly sliced

30 ml (2 tablespoons) maple syrup

5 ml (1 teaspoon) of lemon juice

3 eggs

80 ml (1/3 cup) sugar

30 ml (2 tablespoons) all-purpose flour

160 ml (2/3 cup) milk

80 ml (1/3 cup) of 15% or 35% cream

5 ml (1 teaspoon) vanilla extract

1 pinch salt

Preparation

Preheat the oven to 200°C (400°F). Butter a 23-cm (9-inch) pie dish or baking dish, then sprinkle the bottom and sides with 30 ml (2 tablespoons) of sugar.
Melt the butter in a nonstick skillet. Add the apples and sauté until they soften slightly, about 6 minutes. Add the maple syrup and lemon juice, and cook, stirring gently, for 2 more minutes.
Spread the sautéed apples in the prepared baking dish and set aside.
In a bowl, whisk the eggs with the sugar. Add the flour and whisk until fully incorporated. Then add the milk, cream, vanilla, and salt, and whisk until the mixture is smooth.
Pour the mixture over the apples. Arrange the strawberries on top. Bake for 25 to 30 minutes, or until the clafoutis has risen, is golden brown on top, and is set in the center.
Let cool for 15 to 20 minutes before serving. Serve warm or at room temperature.

Tips and tricks

For a perfect clafoutis, choose apples that hold their shape well when baked and ripe but firm strawberries.
Cut the fruit into pieces of similar size for more even cooking.
Let it cool for a few minutes before serving, so the texture sets properly.
Since this type of dessert is also delicious served cold, it can be made ahead of time.

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