We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.

Clafoutis with chestnut flour and Val Venosta apples

A delicious, easy and very creamy dessert

Our clafoutis with chestnut flour and apples is a reinterpretation of a typical French dessert made with batter. It’s soft, simple and genuine with guaranteed success.
55 min.


for 6 portions

200 g chestnut flour
2 tbsp. sugar
2 tbsp. vanilla sugar
450 ml milk
4 eggs
3 Val Venosta apples
Powdered sugar
Butter for greasing the molds
Print recipe


Preheat the oven to 200°C (convection oven). Put chestnut flour, sugar and vanilla sugar into a bowl. Start kneading with the electric mixer by adding milk until smooth. Add eggs and continue kneading with the electric mixer until homogenous.

Grease the ramekins (mini crostata ramekins with 12 cm in diameter) with butter. Alternatively, you can use a large oven dish of about 35 x 25 cm. Fill with the batter.

Peel the Val Venosta apples, remove the core and cut into slices. Arrange the apple slices on the batter and bake for about 40 minutes. Remove from the oven and serve hot or cold with powdered sugar.

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

Share recipe and try it yourself!

Post the picture on Instagram under #melavalvenosta!