Apple Clafoutis

It's spring in Nashville--finally. I love the fresh fruit that starts coming into season. One of the new dishes I have learned to bake is Clafoutis. In France, this amazing custard-like dessert is traditionally prepared during cherry season but it can be enjoyed any time of year using fresh apples or any seasonal fruit. Serve warm with a sprinkling of powdered sugar or topped with ice cream.

I have only tried it with Granny Smith apples but as soon as it is cherry season, I will be all over a cherry clafoutis. There are several gluten free clafoutis recipes out there but the one below is the easiest in my opinion. It comes from the magazine, "Living Without." Enjoy!

Apple Clafoutis
Serves 8

3 cups sliced apples, tossed with 2
tablespoons sugar
3 eggs
1½ cups milk
½ cup sugar
Pinch salt
1 teaspoon pure vanilla extract
¾ cup rice flour
¼ cup sweet rice flour
½ teaspoon baking powder

1. Preheat oven to 350 degrees.
2. Grease a 9-inch deep-dish pie pan and line it with sugar-tossed apple slices.
3. Beat remaining ingredients together until smooth, about one minute.
4. Pour ⅓ batter over apples and bake for 15 minutes, just until fruit is set.
5. Add remaining batter and bake another 45 minutes or until done.