Friday, September 30, 2011

Food Friday: Apple Clafouti Crisp

'Tis the season to be eating apples! My reason for creating this was, in essence, because I wanted apple crisp and I also had leftover pancake batter to use up. But the result turned out pretty well, so I'm sharing it here. A result of putting the pancake batter over the apples before the crisp was added on top was that the pan of Clafouti Crisp cut up nicely into bars that held together for serving. With this recipe, it wasn't overly sweet, but you could easily add either sugar or warm honey or maple syrup to the batter if you'd like.

The night before, or several hours before, soak 1 cup whole wheat flour in 1 cup buttermilk.

Peel and chop enough apples to form a thick layer on the bottom of a greased 8x12 pan. I like to use an apple slicer and then cut the slices into small pieces.

To the soaked flour, add 3 eggs, slightly beaten, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp vanilla,  and 1/2 tsp cinnamon (optional: up to 5 T. sugar, warm honey, or warm maple syrup). Pour this over the apples.

Combine 2/3 c. flour, 2 c. oats, 1 c. brown sugar, 1 tsp salt, 2 tsp cinnamon, and 2/3 c. melted butter. Spread this over the apples. Bake at 375 for approximately 40 minutes.

1 comment:

  1. I like the idea of a crisp topping made with melted butter instead of having to cut in cold butter.

    I wonder how a pumpkin clafoutis would be...