Gratin de Pomme Verte (Green Apple Gratin)

There are infinite ways to cook apple but this is the most unusual apple recipe i have encountered so far. The dough (actually more of a batter) is really only there as connective tissue binding the apples together the same way Brad Pitt connects with Angelina Jolie and her 15 kids to form a seemingly happy family. The batter is not only sweet and creamy but adds contrasting texture and yummy cake flavors to the stack of apples that make up the body because let’s face it, this is like a wall of apple. Sweet apple bricks laid tightly one on top of the other. The body is super compressed but the texture of the gratin is all spongy, buttery, fruity goodness. Served as a dessert, the sweet round flavor lasts and gently finishes the meal with delicious satisfaction. A treasure!

By now you probably assume that i have sugar in my DNA and a sweet tooth the size of a giant lollipop and you’re certainly right. But i categorize this as a ‘healthier’ dessert alternative since the ratio of fresh apple to batter is 2 to 1. Here you have it mates!

Gratin de Pomme Verte
(serves 4)
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 fresh vanilla bean, split and the seeds scraped
  • 1/2 cup whole milk
  • 1 stick butter
  • 5 Granny Smith apples
  • 2 teaspoons baking powder
  • 1/2 cup flour


  1. Preheat oven to 375’F
  2. Butter 4 eight-ounce ramequins or gratin dish (i like to use Le Creuzet)
  3. In a mixer bowl, put the sugar, the eggs and the vanilla seeds and beat at medium speed until the batter stretch like a ribbon, about 10 minutes
  4. Meanwhile, in a small saucepan, place the milk and the vanilla pod and heat gently
  5. In another small saucepan melt the butter gently
  6. Add the melted butter slowly to the egg mixture, then beat vigorously for a few seconds
  7. Add the milk slowly to the egg mixture (remove the pods first) and beat until smooth. The batter should have the consistency of a crepe batter, more or less
  8. Add baking powder and flour to the batter and beat 30 seconds until smooth
  9. Peel, quarter and core the apples and slice each quarter paper thin using a japanese mandolin (watch your fingers!)
  10. Fold gently the apples into the batter to bind. There should be a 2 to 1 ratio apple to batter
  11. Place the mixture in the prepared ramequins or gratin dish and bake 90 minutes or until a knife put through the center comes out clean
  12. Serve warm or at room temperature.

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  • annna

    wow.. the method is quite similar to my apple crumble recipe, just that it’s served dry..

  • Waliz

    this apple gratin make me drooling..why on earth u love to torture us wth this kind of dessert?

    even now this healthy dessert looked sexier than brad pitt…i must say…

  • Chicken & Waffles

    Mon Dieu. I’m SO making this for Thanksgiving.

  • Zen Chef

    Hi Annna!
    You should try this. It looks simple but the taste is way sophisticated! It’s really really really good!

  • Zen Chef

    Chicken & pancakes…euhhh waffles, please do and let me know how it goes!

  • Ann

    Well. I can’t decide if I covet the food or the green pot the most. Really… one of your most appealing photos to date.

  • Zen Chef

    Ann, Aren’t those pots great?
    They are miniature Le Creuzet perfect for portion size and they cost only $12 a piece. Not bad!

  • A Z R A

    zen, i’ll add whipped cream on top of it and i will have this as my meal for the whole day!

  • Claude-Olivier

    très différent du traditionnel gateau aux pommes, ta recette me plait beaucoup par son originalité! Et ta petite “casserole” est du plus bel effet! bravo chef 😉 ciao

  • Zen Chef

    Merci Claude-olivier. C’est simple et original et surtout super bon!
    Les casseroles Le creuzet me plaisent beaucoup aussi.

  • §pinzer

    heya zen.

    stumbled on your website, and as a foodie person I’ve to tell you that i’ll be visiting here from now onwards, so before i tire out with your old recipes you’d better have a new one posted! lol. great stuff here, keep it up!

  • Zen Chef

    Thanks Spinzer for putting pressure on my back! Haha
    By the way, that’s a big microphone in front of you…oh but wait… errrr…Is it a microphone? Haha
    hehehe…sorry I couldn’t resist, I authorize you to slap me in the face with a slimy dead fish.

  • §pinzer

    *slaps Zen with a smily dead fish*

    damn now that’s a waste of ammunition! and YES that’s a microphone taken at a studio, nothing at all like a long, black shaft of whatever you’re imagining! haha.. do drop by my blog as I review/cook up amateur stuff every now and then 😉

  • Zen Chef

    *smelling a bit fishy*

    Thanks for being good sport Spinzer! I will come and check out your blog now! :-)

  • Kate / Kajal

    hehe like your comparison with Brad Pitt.It is my first time here and i really enjoyed reading your post, not to mention the wonderful recipe. I’ve not experimented with cooking apples so this definately sounds easy and try-able !!

  • Alita

    hullo :)
    this looks fabulous , especially the “healthy” label, I can’t deny I’m attracted 😀
    Possibly will try it, or change with other fruit, knowing my innate curiosity and impossibility to follow an exact recipe for too long 😀

    cheers :)

  • coco

    Looks like we have Le Creuset in common :) I love the green dish! And it looks so wonderfully creamy…