Caramelised Apple Clafoutis w/ Roasted Wattleseed & Cinnamon Myrtle

Clafoutis is a cake like dessert that originated from the Limousin region of
central France and is one of the easiest and tastiest desserts to make. It starts with a sweet cake like batter which is poured into a baking dish brimming with the fruit of your choice, and baked. Traditionally it was made with fresh cherries and vanilla, but as usual, we’ve changed this up a little by adding Caramelised Apple, Roasted Wattleseed and finely ground Cinnamon Myrtle. We know you’re going to love this native version of clafoutis as much as we do.


  1. Preheat oven to 170°C (fan-forced). Grease 6 x 200 ml ovenproof ramekins.
  2. Peel, core and halve apples and cut each half into four wedges.
  3. Melt butter in a large frying pan, over medium heat. Add apples and cook, stirring for 10 – 15 minutes or until lightly browned. Add coconut or brown sugar and Roasted Wattleseed extract and cook for 5 minutes. Divide apples evenly between ramekins and cool for 5 minutes.
  4. Combine finely ground Cinnamon Myrtle, raw sugar, and sifted flours in a medium size bowl. In a separate bowl whisk together eggs, extra butter, milk, cream and vanilla.
  5. Gradually whisk egg mixture into flour mixture until smooth. Pour mixture over apples and bake for 30 – 35 minutes.

Serve hot, dusted with sifted icing sugar and freshly whipped cream or ice cream.

  • Try using fresh pitted cherries, fresh raspberries and blueberries or caramelised¬†pears for something different.
  • Serve with fresh cream, vanilla bean ice cream or vanilla custard.

Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie

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