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The dessert, Regional

French apple flognarde

French apple flognarde is a soft country style cake for 6 people, somewhere between clafoutis and flan. It takes 30 minutes of active work, the batter rests overnight and the cake bakes that same morning. It's a very easy recipe, around €1.00 per person, and the key to success is browning the apples in butter before covering them with batter.

Flognarde is the apple cousin of clafoutis, a soft grandmother's cake you serve warm.

French apple flognarde
For
6 people
Work
30 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€1.00
Calories per person
320 kcalcalculated by Kiloach, your weight coach

Flognarde looks like clafoutis but plays a different tune, built around tender apples sitting in a soft milk and vanilla batter. The wedges caramelized in butter give a concentrated, almost jammy apple flavor that contrasts nicely with the tender, slightly wobbly texture of the cake fresh out of the oven.

This is a classic grandmother's dessert, the kind you serve warm with a spoon in the middle of the table for a family dinner or a relaxed gathering with friends. Its simplicity and low cost also make it a great option for kids, and it works well from early fall through spring, whenever apples are in season.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 10 min
  2. The same day 3 steps, 1 h
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, make the batter and let it rest in the fridge overnight, that's the only thing to plan ahead. The morning of, peel and brown the apples, then bake the flognarde for 40 minutes. Just before guests arrive, let the cake cool a bit on a rack, and serve it warm with a spoon at dessert time.

The ingredients

6 people

Fruits and vegetables

  • Golden apples 4

Dairy

  • Butter 40 g
  • Eggs 3
  • Whole milk 50 cl

Pantry

  • Granulated sugaroften in the pantry 130 g
  • Flouroften in the pantry 100 g
  • Dark rum 2 tbsp
  • Vanilla extractoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the eggs with 70 g of sugar, add the flour and salt, then the milk, rum, and vanilla, and let the batter rest in the fridge. 10 min

    An overnight rest relaxes the batter and gets rid of lumps.

The same dayDuring the day, whenever you get a moment.

  1. Peel the apples and cut them into thick wedges. 10 min

    Rub them with half a lemon if you're prepping ahead.

  2. Brown the apples in the butter with 60 g of sugar for 8 minutes, until caramelized. 10 min

    Don't stir too much, they color better left alone.

  3. Arrange the apples in a buttered dish, pour the batter over them, and bake for 40 minutes at 180°C. 40 min

    It's done when a knife blade comes out clean.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Let the flognarde cool a bit on a rack.

    It will deflate slightly as it cools, that's normal.

When it's time to serveThe final touches, right in front of your guests.

  1. Serve warm with a spoon, with a dusting of powdered sugar if you like.

    Warm it up for 10 minutes in a low oven if it's gotten too cold.

Our tips to get it right

  • Pick firm Golden apples rather than mealy ones, they hold their shape during baking instead of turning to mush.
  • Butter the dish generously before pouring in the batter, the flognarde serves more easily without sticking.
  • If you don't have dark rum, swap in calvados or skip it, the vanilla keeps the flavor balanced either way.

The variations

  • Swap the apples for ripe pears for a more fragrant, softer version.
  • For a kid friendly, alcohol free version, skip the rum and add a bit of lemon zest to the batter instead.
  • To save time, skip caramelizing the apples and arrange them raw in the dish, the result is a touch moister but just as good.

What to serve it with

  • A scoop of vanilla ice cream
  • Coffee or black tea
  • A farmhouse cider to finish

Storage

Flognarde keeps for 2 to 3 days in the fridge in a sealed container. It doesn't freeze particularly well, the texture gets watery once thawed. Warm individual portions for 10 minutes in a low oven before serving.

Questions about this recipe

Can I use a different apple variety instead of Golden?

Yes, pick a firm apple that holds up well to baking, like Braeburn or Honeycrisp. Avoid very juicy varieties, they can make the batter soggy.

Do I need to peel the apples?

Yes, the skin toughens during baking and works against the soft texture you're after. Thick peeled wedges also caramelize better in the butter.

How do I know when the flognarde is done?

Insert a knife blade into the center, it should come out clean and dry. The top should be golden and slightly puffed, it will settle a bit as it cools.

Should flognarde be served warm or cold?

It's best served warm with a spoon, when the texture is softest. If it has cooled down, warm individual portions for 10 minutes in a low oven before serving.

Can a French apple flognarde be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the day before, 1 step, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a French apple flognarde?

Allow 1 h 30 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "very easy".

How many calories are in a French apple flognarde?

About 320 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a French apple flognarde cost?

About €1.00 per person, that's €6.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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