Apple, Cranberry & Cardamom Clafoutis

Apple, Cranberry & Cardamom Clafoutis ingredients

• 2 medium apples, peeled, cored, and thinly sliced
• 1/2 cup fresh cranberries
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter, melted, plus extra for greasing
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground cardamom
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 2 tbsp powdered sugar, for dusting

How to make Apple, Cranberry & Cardamom Clafoutis

1. Preheat your oven to 375°F (190°C). Grease a 9-inch round baking dish or cast-iron skillet generously with butter.
2. In a small bowl, toss the 2 medium thinly sliced apples and 1/2 cup fresh cranberries with 1/4 cup granulated sugar. This helps the fruit release some juices and sweetens them slightly during baking.
3. Arrange the sugared apples and cranberries evenly in the bottom of the prepared baking dish.
4. In a large mixing bowl, whisk together the 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon ground cardamom, and 1/4 teaspoon salt. Create a well in the center of the dry ingredients.
5. Crack the 3 large eggs into the well. Gradually whisk the eggs into the dry ingredients until a smooth batter forms, ensuring there are no lumps.
6. Slowly add the 1 cup whole milk, 1/2 cup heavy cream, 1 teaspoon vanilla extract, and 1/2 teaspoon lemon zest to the batter, continuing to whisk until the mixture is completely smooth and homogenous. Finally, whisk in the 2 tablespoons melted butter.
7. Carefully pour the liquid batter over the fruit in the baking dish, ensuring the fruit is mostly submerged.
8. Bake for 35-45 minutes, or until the clafoutis is puffed, golden brown around the edges, and set in the center. A wooden skewer or knife inserted into the center should come out clean.
9. Remove the clafoutis from the oven and let it cool for at least 10-15 minutes before serving. It will deflate slightly as it cools, which is normal.
10. Dust generously with 2 tablespoons powdered sugar just before serving. This clafoutis is best served warm.

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