This is the perfect fall dessert here in Virginia, where apples flourish and are at their peak right now. A cla-fou’-tee is a fruit filled batter cake, similar to a cobbler, but with the addition of eggs so it’s more custard-like. Originally a specialty of the Limousin region of France, you will see recipes for clafouti using various fruits in season. Use a firm, tart apple for this recipe, or if using a sweeter apple, reduce the sugar a bit. Serve it hot with ice cream and drizzle pan juices over the finished clafouti or reheat leftovers in the microwave.