Blog / Recipes

Recipe: Caramelized Apple Clafoutis

Hilary Deutsch

Hilary Deutsch

February 01, 2016


We're not big fans of the "easy as pie" idiom. Since when is processing, chilling, and rolling out pie dough considered an easy task? A custardy clafoutis, on the other hand, is versatile, elegant, and truly simple. And if you live by the “apple a day” mantra like we do, then you'll love folding your favorite variety into this addictive version from San Diego–based chef Brian Redzikowski. An alum of Le Cirque, Nobu, and Joël Robuchon restaurants and now helming the kitchen at Kettner Exchange, Redzikowski will serve his caramelized apple clafoutis at his upcoming Beard House dinner next month. If you can't make it to the Big Apple to indulge in Redzikowski’s progressive American cuisine, just take a bite out his apple dessert when you make it at home.

Get the recipe here.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar


Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.