AUTUMN APPLE CLAFOUTI
This popover is a great dessert to fix for family or guests. It's one of those rustic, "down home" desserts that always tastes good when served warm. You can pop it into the oven when you serve dinner. Just remember to lower the oven temperature halfway through baking. I use Granny Smith apples, but you can use Golden Delicious or a combination of the two. Neither kind turns mushy from the heat.
Makes 6-8 servings.
2 apples (8 oz. each), peeled, cored and cut into 1/4" slices
4 tablespoons unsalted butter
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 cup milk at room temperature
1 tablespoon melted butter or vegetable oil
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
In a large skillet, cook the apple slices in butter, then stir in the sugar and cinnamon. Saute until the slices are tender but not too soft, about 9-10 minutes. Add the lemon juice and stir in. Arrange mixture in a pie dish, and allow it to cool for 20-30 minutes before making the batter.
Make sure you have an oven rack in the middle of the oven. Then preheat the oven to 425F.
Place all of the batter ingredients into a blender or a food processor. Whirl for about 40 seconds. With a rubber spatula, scrape down the sides of the blended once or twice, making sure to blend until the the mixture is smooth. (If you're making this by hand, whisk together the ingredients until smooth and until they're about the consistency of thick cream.)
Pour the batter over the top of the pie dish. Bake for 20 minutes; then lower the oven temperature to 350F and continue to bake until the top of the popover is golden brown and firm, about 20 minutes more. DO NOT OPEN THE OVEN DOOR UNTIL POPOVER IS BAKED OR THE POPOVER WILL COLLAPSE.
Place confectioner's sugar in a sieve and sprinkle over the top of thepopover. Cut into individual wedges and serve hot.