If you’re not up on your New York apple facts, here’s a quick rundown: - The apple is NY’s state fruit. - NY is the second largest apple producing state in America. - There are a little less than 700 apple growers in NYS. - Onondaga County is one of top apple growing counties in the state. So, in Central New York autumn is apples. Makes sense, seeing as that everybody and their brother seems to have gone apple picking as of late, with, of course, the exception of myself (read: slightly bitter). Apples are great to eat just as they are, perfectly fall-esque. The only thing that can improve them: baking.
For this, I give you a recipe for apple-cinnamon clafoutis. Clafouti (pronounced cla-foo-tee) is a classic French dessert with a texture that’s a cross between a cake, custard and pancake. The recipe below is for a less-sweet clafoutis, perfect for breakfast or, served with some whipped cream, even dessert. It’s typically baked in a round, 9x9-baking dish, however I may or may not have broken mine, and instead used a similar size ovenproof skillet. The point: use what you got.
If you need some help polishing off that impulse buy gallon of apple cider, I’ve also included a recipe for apple cider cocktails. Cheers to getting seasonal produce spiked.
Oh, and if anybody wants to take me apple picking, there’s an apple pie in it for you.
Apple- Cinnamon Clafoutis Serves 4
- Unsalted butter, for greasing - 1/2 cup all-purpose flour - 1 tsp. ground cinnamon - ¼ tsp. kosher salt - ¼ cup granulated sugar - 2 T. light brown sugar - 1 c. whole milk - 3 large eggs - 1 t. vanilla extract - 1 small, tart apple - Powdered sugar, for dusting and serving (optional)
Preheat oven to 350 F. Butter a 9x9 round baking dish. Set aside.
In a medium mixing bowl combine flour, cinnamon, salt and both sugars, using your fingers to break up any large clumps of brown sugar. Add the milk, eggs, and vanilla. Whisk until completely combined. Let the batter rest for a few minutes while cutting the apple.
Halve, then quarter the apple and then slice the core off each quarter. Slice each quarter thinly, into ¼-inch pieces. Arrange the apple slices however you like in the bottom of the baking dish. Pour the batter over the apples and transfer dish to the oven.
Bake for 30-40 minutes, until the edges our golden brown, the clafouti has puffed-up and the center feels firm. Remove from the oven. Dust with powder sugar, if using, cut into wedges and serve.
Apple Cider Cocktails - 1/4 gallon apple cider - 1/2 cup dark rum - 1/2 cup cinnamon schnapps - 1 Granny Smith apple, peeled, cut into large chunks - Juice of ½ lemon
Mix together the cider, rum, and schnapps in a pitcher. Toss the apples in a small bowl with the lemon juice. Put the apple pieces onto skewers. Pour the cider mixture into glasses over ice, and garnish with an apple skewer. Serve.