List of recipes using Apple: 14 recipes (gluten free)

Apple and almond gratin

Imagine a gratin, but sweet, made with apples and toasted ground almonds. This delicious dessert combines apples and almonds with a vanilla custard-like mixture - simply yummy!

Apple Batter Puddings

Similar to a traditional French "clafoutis", usually made with cherries, this simple apple and almond dessert is quick to make.

Apple crisps

This is a really simple recipe - there's really not much to do, other than wait while the crisps (or chips for Americans) cook gently in the oven.

Apple macaronade

This gratin-style apple pudding has an almond "macaronade" crust for a delicious combination of flavours.

Apple Tatin Terrine

Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized. Serve warm in slices with custard.

Baked apples from St Aubin le Vertueux

Under this pretty name, my personal version of "Les pommes au four" (baked apples).

Clafoutis "Marie-Antoinette"

This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is then baked rapidly in the oven. The result is a very light and delicate dessert with a harmonious blend of apple and lemon flavours.

Norman flambéed apples

Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.

Rice pudding with fruit and nuts

This is cooked like a normal rice pudding, but with fruit and nuts added halfway through: toasted almonds and pistachios, sautéed diced apple and strips of dried apricot. These added flavours and textures make an already creamy rice pudding even more delicious.

Tatin apples with mascarpone cream

Small pieces of apple cooked "tatin" style (caramelized in a pan) with a light mascarpone cream.

Windfall apple jelly

This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly recipe.

Four quarters (adding fruit)

To improve a "four quarters" cake.

Quince and apple compote

This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.