Brown Butter Candied Apple Clafoutis

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   1. Heat oven to 400 F. Butter a 10-inch deep-dish pie pan.

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   2. Pour 2 cups of the apple juice into a small saucepan. Cook over high heat for 12 minutes, until the juice is reduced to 1/2 cup. Let the reduced juice cool.

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   3. In a large saute pan, cook the butter over medium-high heat until the milk solids start to brown, about 3 minutes. Add the sliced apples, 3 tablespoons sugar, half of the vanilla seeds, and the remaining 1 tablespoon apple juice. Cook the apples over medium heat, stirring occasionally, for 5 to 8 minutes or until the apples are soft but not mushy. Set aside.

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   4. In a medium bowl, whisk together the eggs, remaining 1/2 cup sugar, remaining vanilla seeds, almond flour, tapioca starch, and salt until smooth. Add the coconut milk and reduced apple juice, and whisk to combine.

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   5. Pour the custard into the buttered baking dish. Top with the cooked apples and juices. Bake until golden brown, 35 to 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.