Recipe: Apple Raspberry Clafouti
This week’s recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker is Silka, a designer/crafter who loves to bake and grew up in rural Western New York where her parents are candlestick makers. Together they spend most of their time talking about, shopping for, making, and eating food. By sourcing locally and sustainably, and spending time with the producers of their food, they’ve learned that every meal tells a story.
When we were younger, and perhaps a little less wise, our brunches and dinner parties were always elaborate undertakings. We’d source recipes that required days of preparation, pages of seemingly unnecessary steps and dare-devil presentations. It wasn’t that we weren’t having fun. It’s just that… well… it was quite draining! We’d need a full day of recovery after each party and even more time to get through all the dishes. But now, with a few years’ experience, we’ve finally learned the key to a fabulous party: simplicity.
That’s where the clafouti comes in. You’d be hard pressed to find a simpler dish than this light and luxurious dessert. Often made with cherries or stone fruit, this custardy cake is a fantastic base for a whole range of fruits, whatever the season. Right now we’re in apple and raspberry mode, a crowd-pleasing combo and a perfect ending to a hearty, fall meal. Throw this baby into the oven a few minutes before your guests arrive, and you’ll have a dessert that is richer and more flavorful than a million more complex recipes.
1 cup heavy cream
8 tbsp. butter, melted
1 tsp. vanilla extract
2⁄3 cup all-purpose flour
½ cup sugar
½ tsp. salt
Apple Raspberry Filling
4 tbsp. unsalted butter
4 tart apples, peeled, cored, and sliced (we used a mix of heirloom apples from the Berkshire Co-op)
½ cup sugar
3 tbsp. whiskey
1–2 cups raspberries
1. Preheat oven to 400° and prepare the filling. Melt butter in a pan over medium-high heat. Add apples, ½ cup sugar and whiskey, and cook until apples soften, about 5 minutes. Remove pan from heat.
2. Make the clafouti base. Put milk, eggs, 6 tbsp. butter, vanilla, flour, sugar and salt into a bowl and mix until smooth and a bit frothy. Grease a 10” pie plate or oven-safe skillet with remaining butter, then set in oven to heat for a few minutes. Be careful, as the butter will burn easily.
3. Remove pie plate from oven and immediately pour in half the batter. Arrange warm apple slices over batter, reserving juices. Sprinkle raspberries over top, then pour remaining batter over the filling. Sprinkle remaining sugar over batter and bake until clafouti is golden and set in the center, 25–30 minutes. (If it starts to brown too quickly, cover with tin foil.) Drizzle with warmed reserved apple juices and serve warm. (We like ours a bit more custardy, so we bake it just shy of the recommended time and serve it as soon as possible.)