Apple, Pear, Blackberry Flaugnarde

I know what you all are thinking…”What on earth is a flaugnarde?” Well according to wiki, it is a baked french dessert with fruit arranged in a buttered dish and covered in a thick flan-like batter. I ran across a recipe for a clafoutis, which is similar but made with cherries, and I thought “I could totally paleofy that thing.” (Yes paleofy is a term.)  I was slightly nervous because I was making this for the first time to bring over to a brunch with people I have never met before.  But luckily it turned out great and I didn’t have to run across the street to Whole Foods to save the day.


  • 2 cups plus 2 tsp apple juice, look for juice with the only ingredient on this list as apples
  • 2 tbs grassfed butter, plus some more for greasing the pan
  • 3 small sized granny smith apples, peeled, cored, and cut into 1/4 inch slices
  • 1 medium pear, I used a Bartlett, peeled, cored, and cut into 1/4 inch slices
  • 1/2 cup blackberries
  • 1/2 cup, plus 3 tbs coconut crystals
  • 1 tsp vanilla, divided
  • 3 eggs
  • 1/3 cup almond flour, I used Bob’s Red Mill
  • 1/4 cup tapioca flour
  • 1/2 tsp
  • 3/4 coconut milk


  • Add the 2 cups of apple juice to a small saucepan.  Cook over medium to high heat for about 10 minutes, until the juice had reduced to 1/2 cup. Allow to cool. (I stuck mine in the refrigerator.)
  • While juice is simmering, preheat oven to 400 deg F and butter a 10 inch deep dish pie pan.
  • In a large saute pan, melt butter over medium heat.  Add apples, pears, 3 tbs coconut crystals, 1/2 tsp vanilla, and 2 tsp of apple juice. Cook stirring occasionally for about 5 minutes until apples are soft.
  • In a large bowl, whisk together eggs, rest of sugar, rest of vanilla, almond flour, tapioca flour, and salt.  Once those ingredients are mixed thoroughly, add in coconut milk and reduced apple juice, and mix.
  • Pour the mixture into the pie dish and then top with cooked apples and pears along with any juices. Add the blackberries to the middle of the dish.
  • Bake for 40 minutes, until dish is set and edges are golden brown.
  • I served mine at room temperature.

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