Ina Garten Apple Clafoutis

It started with a craving for something warm, custardy, and not too fussy. I had apples on the counter and not much time—but I remembered Ina’s clafoutis.

The first batch was pleasant but flat. Too much liquid, and I rushed the rest time. But the second round? I let the batter sit, sliced the apples thin, and used a splash of brandy. What came out was golden and puffed, like a soufflé’s more relaxed cousin.

Here’s how to make it right the first time.

Why I’d Make It Again

There’s a quiet elegance to this dish. It takes pantry staples and turns them into something you’d serve to guests. The orange zest adds brightness, the brandy gives it depth, and the apples settle into a custard that’s light but deeply comforting. No crust, no fuss.

What I Used (And Why)

• Granulated sugar – Used twice: once to coat the pan for a subtle caramelized edge, and once in the batter for balance.
• Eggs – Essential for the custard base. Beat well, but don’t overdo it—you’re not making a sponge.
• All-purpose flour – Just enough to give the custard structure. I tested with almond flour; it stayed too soft.
• Ground cinnamon – Warms everything without overpowering. I’ve tried nutmeg too—less bright.
• Whipping cream + reduced-fat milk – Cream gives richness; the milk keeps it light. Full cream alone was too dense.
• Vanilla + orange zest – This is where Ina’s touch shows. The orange lifts the apples and cuts through the richness.
• Kosher salt – Don’t skip it. Even desserts need balance.
• Cognac or brandy – Optional, but adds a beautiful roundness. Just an ounce.
• Fresh apples – I used Honeycrisp. Thin slices cook evenly and hold their shape.
• Confectioners’ sugar – Just a dusting. No glaze needed.

Making It Yours

• No alcohol? Skip the cognac. Add a bit more vanilla or a splash of apple cider.
• Dairy-free? I’ve tried coconut cream and oat milk. It worked, but wasn’t quite as silky.
• Different fruit? Pears are lovely here—just slice them the same way and keep the rest identical.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Clafoutis was too wet	Didn’t let the batter rest	Let it sit for 10 minutes before baking
Apples floated to top	Slices too thick or uneven	Slice thin and lay flat in a single even layer
No browning on top	Oven wasn’t hot enough	Preheat fully—375°F is non-negotiable
Rubbery texture	Overbaked or used skim milk	Use 1% or 2% milk, and check at 30 minutes

How to Make Ina Garten’s Apple Clafoutis

1. Prep the dish: Butter a 10-inch round baking dish generously, then dust with 1 tablespoon sugar.
2. Make the batter: Beat eggs and ⅓ cup sugar with a mixer (3 minutes). Add flour, cinnamon, cream, milk, vanilla, zest, salt, and cognac. Mix gently on low speed.
3. Let it rest: Let the batter sit for 10 minutes. It thickens slightly and the flour hydrates.
4. Assemble: Arrange thinly sliced apples in a single layer at the bottom of the prepared dish. Pour the rested batter over them.
5. Bake: Bake at 375°F for about 35 minutes, or until puffed and golden. The center should be set but still slightly wobbly.
6. Cool + dust: Let it cool for 15 minutes. Dust with confectioners’ sugar just before serving.

Tips I Always Use

• Use a metal or ceramic dish—not glass. It bakes more evenly and gives a better top.
• Zest the orange directly over the bowl. The oils are just as important as the zest itself.
• You can make it ahead, but don’t dust with sugar until just before serving or it disappears.

Leftover Notes

• Fridge: Keeps 3–4 days. Let it come to room temp before serving, or reheat gently.
• Freezer: Wrap individual slices tightly and freeze for up to a month. Reheat in the oven at 325°F until warmed through.
• Serve with: Whipped cream, crème fraîche, or just black coffee. Vanilla ice cream if you’re feeling celebratory.

Reader Qs Answered

Q: Can I use whole milk instead of reduced-fat?
A: Yes, and it’ll be slightly richer. Just avoid skim—it throws off the texture.

Q: Do I have to peel the apples?
A: I recommend it. The peels can get tough and interrupt the custard’s texture.

Q: Why does it fall after baking?
A: That’s normal! Clafoutis puffs in the oven, then settles into a custard as it cools.

Q: Can I make this ahead?
A: Yes—bake it earlier in the day and reheat gently. It’s also lovely at room temp.

Try More Recipes:

• Ina Garten Sweet Potato Pie
• Ina Garten Peach Raspberry Crisp 
• Ina Garten Strawberry Scones