A Fall Favorite from Chef Ryan Scott

November 18, 2015:

BlueStar All Star and Top Chef alum Ryan Scott is back with another one of his favorite fall recipes.  This time Chef Scott takes the traditional clafoutis and gives it his own seasonal twist by adding the flavors of Granny Smith apples and cinnamon.  A dessert like this is the perfect addition to your Thanksgiving menu or for any time you’re entertaining this fall season.  Click here or on the image below to watch him prepare this dish in his own BlueStar kitchen.

Chef Ryan Scott’s Granny Smith Clafoutis

BlueStar All-Star Chef Ryan Scott in his BlueStar kitchen

Chef Ryan Scott’s Granny Smith Clafoutis


  • 1 tablespoon – Unsalted butter, at room temperature
  • 1/3 cup – Granulated sugar
  • 3 – Extra-large eggs, at room temperature
  • 1/2 cup plus 1 tablespoon – All-purpose flour
  • 1 1/2 cups – Heavy cream
  • 1 1/2 teaspoons – Pure vanilla extract
  • 1/2 teaspoon – Ground cardamom or five spice
  • 1 teaspoon – Grated lemon zest (2 lemons)
  • 1/4 teaspoon – Kosher salt
  • 2 tablespoons – Brandy
  • 2 to 3 Granny Smith Apples
  • Confectioner’s sugar
  • Sour cream or Greek yogurt

Chef Ryan Scott's Granny Smith Clafoutis


  1. Preheat the oven to 375 degrees F.
  2. Butter a 10″ x 3″ x 1 1/2″ round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  3. Beat the eggs and 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
  4. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt and brandy.  Set aside for 10 minutes.
  5. Meanwhile, peel, quarter, core and slice the apples.  Arrange the slices in a single layer, slightly fanned out, in the baking dish.
  6. Pour the batter over the apples and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
  7. Serve warm or at room temperature, sprinkled with confectioner’s sugar and sour cream.


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