Ina Garten’s Apple Clafoutis is made with granulated sugar, eggs, all-purpose flour, ground cinnamon, whipping cream, reduced-fat milk, vanilla extract, orange zest, kosher salt, cognac, or brandy, and fresh apples, and they only take an hour to be ready!
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đ Why Youâll Love This Apple Clafoutis Recipe:
- Easy Elegance: Simple ingredients and minimal effort yield a sophisticated dessert perfect for any occasion.
- Versatile Flavors: The warm spices of cinnamon and brandy complement the sweet-tartness of apples, creating a comforting treat.
- Light Yet Decadent: With a creamy custard base and tender apple slices, each bite strikes a balance between lightness and indulgence.
- Crowd-Pleaser: Whether served warm or at room temperature, this clafoutis is sure to impress guests with its rustic charm and irresistible taste.
â What Is Ina Garten Apple Clafoutis Recipe?
Ina Garten’s Apple Clafoutis recipe blends eggs, sugar, flour, cinnamon, cream, milk, vanilla, orange zest, salt, and brandy, baked with sliced apples into a golden custard, dusted with confectioners’ sugar.
đ Ina Garten Apple Clafoutis Ingredients
- 1 Tablespoon + 1/3 cup of granulated sugar
- 3 large eggs
- 6 Tablespoons of all-purpose flour
- 1/2 scant teaspoon of ground cinnamon
- 1/2 cup whipping cream
- 1 cup reduced-fat milk (1% or 2%, not fat-free)
- 2 teaspoons vanilla extract
- 1 teaspoon of finely grated orange zest
- 1/4 teaspoon of kosher salt
- 1 oz. of cognac or brandy
- 2 small to medium-sized fresh apples, cored, peeled, and cut into slices
- Confectionerâs sugar for dusting, about 1/8 cup
đ„ź How To Make Ina Garten Apple Clafoutis
- Set the oven temperature to 375 degrees.
- Apply butter to the inside and outside of a 10-inch circular baking dish (or its equivalent) and then sprinkle the sugar evenly over the surface.
- Lightly whisk the eggs and 1/3 cup of granulated sugar in a bowl with an electric mixer until combined, approximately 3 minutes.
- Combine the flour, cinnamon, milk, cream, vanilla essence, orange zest, salt, and brandy or cognac on a low speed. Leave for 10 minutes.
- Arrange the apple slices in a single layer, slightly spreading them out, on the bottom of the prepared baking dish.
- Arrange the apple slices in an even layer on top of the batter and bake for around 35 minutes, or until the custard sets and the top turns golden. It will rise, but then it will fall flat when you take it out of the oven.
- Let cool for 15 minutes before topping with confectioners’ sugar. Cutting into 6-8 pieces. Enjoy warm or at room temperature.
đ Recipe Tips
- Ensure the custard batter rests for 10 minutes before baking to allow the flavors to meld and the batter to thicken slightly
- Use small to medium-sized apples and arrange them in a single layer for even distribution throughout the clafoutis.
- Dusting the top with confectionersâ sugar adds a final touch of sweetness and visual appeal.
- Let the clafoutis cool for 15 minutes before serving to allow it to set and develop its full flavor.
đ„ What To Serve With Apple Clafoutis?
Serve Apple Clafoutis with a dollop of whipped cream or a scoop of vanilla ice cream, alongside a cup of hot coffee or Autumn Sangria.
đ How To Store Leftovers Apple Clafoutis?
- In The Fridge: Refrigerate leftover apple clafoutis in a suitable bag for 3 to 4 days.
- In The Freezer: Wrap leftover apple clafoutis slices tightly in plastic wrap and foil, then freeze for up to 1 month.
đ„” How To Reheat Leftovers Apple Clafoutis?
- In The Oven: Preheat the oven to 350°F (175°C) then transfer leftover apple clafoutis to a baking sheet, and warm for 10-15 minutes until heated through.
- In The Microwave: Heat leftover apple clafoutis slices on a microwave-safe plate for 30-60 seconds, or until warm.
FAQs
Isapple clafoutis similar to a cobbler?
No, apple clafoutis differs from cobbler in texture it’s a custard-like dessert with baked fruit, while cobbler has a biscuit or cake topping.
Why is my apple clafoutis runny?
Your apple clafoutis may be runny due to underbaking, too much liquid in the batter, or not allowing it to cool sufficiently.
Why is apple clafoutis rubbery?
Your apple clafoutis may turn rubbery if there’s too much egg white compared to flour in the batter, affecting its texture adversely.
How do you know when apple clafoutis is cooked?
You can tell apple clafoutis is cooked when the top is puffed, and browned, and a tester inserted in the center comes out clean.
Try More Ina Garten Recipe:
Ina Garten Apple Clafoutis Nutrition Facts
Amount Per Serving
- Calories 269
- Total Fat 8.7g
- Saturated Fat 4.5g
- Trans Fat 0.2g
- Cholesterol 128mg
- Potassium 266.2mg
- Total Carbohydrates 42g
- Dietary Fiber 1.6g
- Sugars 28g
- Protein 7.4g
Ina Garten Apple Clafoutis
Description
Ina Gartenâs Apple Clafoutis is made with granulated sugar, eggs, all-purpose flour, ground cinnamon, whipping cream, reduced-fat milk, vanilla extract, orange zest, kosher salt, cognac, or brandy, and fresh apples, and they only take an hour to be ready!
Ingredients
Instructions
- Set the oven temperature to 375 degrees.
- Apply butter to the inside and outside of a 10-inch circular baking dish (or its equivalent) and then sprinkle the sugar evenly over the surface.
- Lightly whisk the eggs and 1/3 cup of granulated sugar in a bowl with an electric mixer until combined, approximately 3 minutes.
- Combine the flour, cinnamon, milk, cream, vanilla essence, orange zest, salt, and brandy or cognac on a low speed. Leave for 10 minutes.
- Arrange the apple slices in a single layer, slightly spreading them out, on the bottom of the prepared baking dish.
- Arrange the apple slices in an even layer on top of the batter and bake for around 35 minutes, or until the custard sets and the top turns golden. It will rise, but then it will fall flat when you take it out of the oven.
- Let cool for 15 minutes before topping with confectionersâ sugar. Cutting into 6-8 pieces. Enjoy warm or at room temperature.
Notes
- Ensure the custard batter rests for 10 minutes before baking to allow the flavors to meld and the batter to thicken slightly
Use small to medium-sized apples and arrange them in a single layer for even distribution throughout the clafoutis.
Dusting the top with confectionersâ sugar adds a final touch of sweetness and visual appeal.
Let the clafoutis cool for 15 minutes before serving to allow it to set and develop its full flavor.