This cobbler is a great way to welcome ripe summer flavors, courtesy of Thomas Keller.
I’ve made cherry clafouti before, but this was by the far the easiest recipe I’ve tried (and it was very forgiving with my limited pantry situation).
Hollye was starting to whip up a fantastic French dessert, a flaugnarde (don’t ask me how to pronounce that correctly), and she kindly agreed to share the recipe. It’s absolutely delicious and perfect for entertaining: a total crowd pleaser that is seasonal, tasty, and nearly effortless to make.
This cobbler recipe was adapted from Jacques Pepin’s Fast Food My Way, a cookbook that is a great resource for easy and quick entertaining.
I use Pink lady apples because they hold up well through the cooking process and they have great brightness and acidity, which I love.