http://www.lawrence.com/users/meganstuke/photos/2011/oct/23/223393/

It’s apple season, which usually means apple caramel pie to me, but dang if I haven’t all but given up on apple pies. They’re always soupy. I know, I know. You’ll say add cornstarch or more flour to the filling. I’ve tried. I don’t know, but it just doesn’t really work for me. Instead of wasting apples and labor-intensive crusts, I decided with this batch of Granny Smiths to make an apple clafoutis. My husband said I made that word up.

A clafoutis is similar to a cobbler, but I think it’s better. Because I like the word clafoutis more than I like the word cobbler. Also, clafoutis is full of eggs, so the batter is custard-y, and I really like eggs.

Clafoutis is a French peasant dessert. It’s rich and delicious, and traditionally would be filled with cherries. But, it’s apple season, and I have always readily admitted that I like to bastardize recipes, so I made myself an apple clafoutis on Sunday night, just because I could. It’s an easy thing to do, if you don’t mind peeling and slicing apples, which I don’t.

Start by preheating your oven to 400 degrees. Grease your pan with a bit of butter, and stick it in the oven to preheat the pan. Typically you would use a deep dish pie pan for clafoutis, but my recipe makes quite a lot and my pie pan doesn’t quite hold it, so I use a small casserole. Tomato, tomahto, who cares.

Next, make your batter.

Clafoutis batter
1 stick butter, melted
1 C milk
3 eggs
1 cup flour
1 cup sugar
1 teaspoon vanilla
pinch of salt

Just combine and mix. You could easily do this by hand but I’m lazy so I threw it in the mixer and let it mix for about a minute, until well-combined.

http://www.lawrence.com/users/meganstuke/photos/2011/oct/23/223394/

I used four because my apples were smallish, but if they had been extra big I’d only use three.

http://www.lawrence.com/users/meganstuke/photos/2011/oct/23/223399/

Clafoutis Filling
4 Granny Smith apples, peeled, cored, and thinly sliced
1/3 cup sugar
4 tablespoon butter
3 tablespoon cognac (or brandy)

Peel and slice your apples. I like them fairly thin, about 1/4 inch. Set them aside and start the butter.

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It is my theory that just about everything that calls for butter can be made better with browned butter, and this recipe is no exception. I tossed half a stick of butter into a skillet with high sides over medium heat and let it melt and begin to brown.

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Then I added in the apples, sugar, and cognac. Stir and heat until apples are coated, warm, and softened.

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Then, remove the hot pan from the oven and pour in half the batter.

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On top of the batter, arrange your apple slices. Or, if you are like me, just dump them on.

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Some people like to place them in a specific pattern, but I am too lazy for that. Be sure to reserve the liquid from the apples — don’t put it in with the batter. Then cover with the rest of the batter.

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Sprinkle with cinnamon and a bit of sugar, and bake for 25 to 30 minutes.

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Serve warm, and drizzle with the reserved apple liquid. Some ice cream aside this would not be a bad thing.

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It’s a perfect fall dish, warm and full of eggs and the richness of cognac and vanilla. In its simplicity it is almost elegant, even though it is considered peasant food. I have often said, if I have to be a peasant, I’d like to be one in France.