There’s something irresistible about the fragrant combination of honey, cardamom, and fresh apples baked into a delicate custard. This Honey-Cardamom Apple Clafoutis takes the traditional French dessert and transforms it into convenient squares perfect for serving at brunches, afternoon teas, or as a not-too-sweet dessert. The cardamom adds an exotic, aromatic dimension that elevates this apple-studded treat beyond the ordinary, while the honey contributes natural sweetness and a subtle floral note that perfectly complements the fruit.
Ingredients
For the Batter
- 2 large eggs
- ¾ cup (95g) all-purpose flour
- ½ cup (120ml) whole milk
- ⅓ cup (80ml) honey, plus 1 tablespoon (15ml) for drizzling
- 3 tablespoons (42g) melted butter, cooled
- 1 teaspoon (5ml) vanilla extract
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
For the Apple Layer
- 3 medium Honeycrisp or Pink Lady apples (about 1½ pounds/680g total)
- 1 tablespoon (15ml) lemon juice
For Garnish
- Powdered sugar for dusting
- 2 tablespoons (15g) sliced almonds (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang on two sides for easy removal later.
Preparing the Apples
- Core the apples and slice them thinly (about ⅛ inch thick). You can peel them if preferred, but the skin adds nice color and texture.
- Place the apple slices in a bowl and toss gently with the lemon juice to prevent browning and add a touch of brightness to the flavor.
Making the Batter
- In a large mixing bowl, whisk the eggs until frothy, about 1 minute.
- Add the milk, ⅓ cup honey, melted butter, and vanilla extract. Whisk until well combined and smooth.
- In a separate bowl, whisk together the flour, cardamom, and salt to ensure even distribution of the spice.
- Gradually add the dry mixture to the wet ingredients, whisking continuously to prevent lumps from forming. Continue whisking until you have a smooth, pourable batter.
Assembling the Clafoutis
- Pour half of the batter into the prepared baking dish, spreading it evenly across the bottom.
- Arrange about half of the apple slices in an overlapping pattern on top of the batter, creating a beautiful layer.
- Gently pour the remaining batter over the apples, trying to cover most of them.
- Arrange the remaining apple slices on top in a decorative pattern. You can create concentric circles, rows, or any design you prefer.
- Drizzle the remaining tablespoon of honey evenly over the arranged apples.
- If using, sprinkle the sliced almonds across the top for added texture and visual appeal.
Baking
- Bake in the preheated oven for 35-40 minutes. The clafoutis is done when the edges are golden brown and puffed up, and the center is set but still has a slight jiggle when the pan is gently shaken.
- Allow to cool in the pan for 15 minutes. The clafoutis will deflate slightly as it cools – this is completely normal.
Serving
- Once slightly cooled, use the parchment paper overhang to carefully lift the entire dessert out onto a cooling rack.
- Allow to cool to room temperature, which will make it easier to cut cleanly.
- Just before serving, dust generously with powdered sugar using a fine-mesh sieve.
- Cut into 9 squares and serve alone or with a dollop of whipped cream or a small scoop of vanilla ice cream.
Nutritional Information
Per square (based on 9 servings):
- Calories: 190
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 55mg
- Sodium: 115mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 3g
Preparation Time: 20 minutes Cooking Time: 35-40 minutes Total Time: Approximately 1 hour, plus cooling time
Cooking Tips and Tricks
- Apple selection: Choose firm, crisp apples that hold their shape when baked. Honeycrisp and Pink Lady are excellent choices, but Granny Smith, Braeburn, or Jonagold work well too.
- Slicing consistency: Try to slice the apples to a uniform thickness so they cook evenly. A mandoline slicer works wonderfully for this if you have one.
- Cardamom freshness: Ground cardamom loses its potency quickly. For the best flavor, purchase small quantities or grind your own from cardamom pods.
- Batter rest: For an even silkier texture, allow the batter to rest for 15 minutes before pouring it into the baking dish.
- Visual cue for doneness: The edges should be golden and set, while the center should be just set but with a slight wobble when gently shaken.
- Temperature control: If the top is browning too quickly but the center isn’t set, cover loosely with aluminum foil and continue baking.
Variations and Substitutions
Fruit Alternatives:
- Pear Variation: Substitute firm pears (like Bosc or Anjou) for a delicate flavor that pairs beautifully with cardamom.
- Mixed Fruit: Add a handful of fresh or frozen berries scattered among the apple slices.
- Stone Fruit: In summer, try this with sliced plums, peaches, or nectarines instead of apples.
Flavor Adaptations:
- Spice Blends: Replace the cardamom with cinnamon, nutmeg, or pumpkin pie spice for a different flavor profile.
- Citrus Twist: Add 1 teaspoon of orange or lemon zest to the batter for a bright citrusy note.
- Almond Flavor: Substitute almond extract for half of the vanilla extract and use almond milk instead of whole milk.
Dietary Modifications:
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- Dairy-Free: Use a plant-based milk (almond or oat work well) and substitute coconut oil for the butter.
- Lower Sugar: Reduce the honey to ¼ cup and use naturally sweeter apples like Fuji or Gala.
Textural Variations:
- Nutty Crunch: Add ¼ cup of chopped walnuts or pecans to the batter for added texture.
- Oat Topping: Sprinkle 2 tablespoons of rolled oats mixed with a little honey on top before baking.
- Caramel Drizzle: After baking and cooling, drizzle with a simple caramel sauce for added decadence.
Common FAQs
Q: Why is my clafoutis soggy in the middle?
A: This could be due to underbaking or excess moisture from the apples. Ensure your apples are patted dry after tossing with lemon juice, and check that the center is just set before removing from the oven. Remember that it will continue to set slightly as it cools.
Q: Can I make this ahead of time?
A: Yes! This clafoutis can be made up to 24 hours in advance. Store covered at room temperature for up to a day, or refrigerate for up to 3 days. Dust with powdered sugar just before serving.
Q: What’s the difference between a clafoutis and a Dutch baby or pancake?
A: While similar, a clafoutis typically has a higher ratio of eggs to flour, creating a more custard-like texture. A Dutch baby or German pancake uses more flour, resulting in a puffier, more pancake-like result.
Q: Can I freeze this dessert?
A: While you can freeze clafoutis, the texture may change slightly upon thawing. If you do freeze it, wrap individual portions well and thaw overnight in the refrigerator. Reheat gently in a 300°F (150°C) oven for about 10 minutes.
Q: I don’t have cardamom. What can I use instead?
A: A blend of cinnamon and ginger makes a good substitute, or you can use just cinnamon or nutmeg. Each will create a different but still delicious flavor profile.
Storage and Make-Ahead Tips
- Room Temperature: The clafoutis squares can be kept at room temperature, covered loosely with foil or plastic wrap, for up to 24 hours.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The texture is best on the day it’s made but remains delicious.
- Reheating: To restore some of the original texture, warm refrigerated squares in a 300°F (150°C) oven for 5-7 minutes or microwave for about 15 seconds.
- Make-ahead strategy: Prepare the batter and slice the apples (tossed with a bit more lemon juice to prevent browning) separately up to a day ahead. Store the batter covered in the refrigerator. Assemble and bake when ready to serve.
- Serving cold: This dessert is traditionally served at room temperature, but chilled clafoutis takes on a delightful pudding-like quality that’s perfect for summer days.
- Powdered sugar tip: Only dust with powdered sugar right before serving, as it will absorb moisture and disappear if done too far in advance.
This Honey-Cardamom Apple Clafoutis combines the homey comfort of baked apples with the sophisticated touch of aromatic cardamom and sweet honey. The result is an elegant yet approachable dessert that works equally well for casual family gatherings or more formal occasions. Its custardy interior and beautifully arranged fruit make for a visual treat that’s as impressive to look at as it is delicious to eat. As the seasons change, consider adapting this versatile recipe with different fruits to create a year-round favorite that showcases the best of what’s available.
