Apricot Clafoutis

If there’s one dessert I make every summer as a French girl, it’s apricot clafoutis. I’m not just a huge apricot fan — I love clafoutis because it’s the ultimate last-minute dessert: it takes just 5 minutes to put together!

Plus, clafoutis is a pretty light dessert: no butter (just for greasing the pan), only a little flour, then eggs, a touch of sugar, and milk and/or cream — that’s it! You can add any flavoring you like: vanilla extract or lemon zest are the classics. But with apricots, I think orange blossom water is especially good. Give it a try!

And because I love the combination of almonds and apricots together, you already know my almond and apricot cake and my apricot tart with almond cream, I like to scatter some sliced almonds on top.

Recipe Card

Apricot Clafoutis

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4.9 of 9 votes

Apricot clafoutis is the ultimate last-minute dessert and one of the quickest you can make. This apricot version is one of my favorites: I love the contrast between the tartness of the fruit and the creaminess of the clafoutis, with a few sliced almonds for a little crunch.

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine French

Servings 6

Calories 341 kcal

Print Recipe

Equipment

• 1 round baking dish, 9-inch (22 cm) in glass or ceramic

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 lb apricots fresh, pitted and halved
• ▢ 3 eggs
• ▢ ¾ cup all-purpose flour
• ▢ ⅓ cup sugar
• ▢ ⅔ cup whole milk
• ▢ ⅔ cup heavy cream or milk, for a lighter version
• ▢ ⅓ cup sliced almonds
• ▢ 1 tsp flavoring of your choice: lemon zest vanilla extract, rum, or orange blossom water

For greasing

• ▢ 1 tbsp butter
• ▢ 2 tbsp brown sugar

Instructions

 

• Preheat the oven to 350°F (180°C convection).
• Generously butter the baking dish and scatter the brown sugar over the bottom; it will caramelize as it bakes.
  
• Arrange the apricots in the dish, cut side up.
  
• In a bowl, mix the flour and sugar. Make a well in the center and crack in the eggs. Whisk from the inside out, drawing in the flour little by little.
  
• Pour in the cream while whisking, then the milk. Last, add your flavoring. The batter should be quite runny, like crêpe batter.
  
• Gently pour the batter over the apricots and sprinkle with sliced almonds. Bake 40 to 45 minutes, until the edges turn golden.
  
• Serve lukewarm, in the dish or in slices, with a scoop of vanilla ice cream if you like.
  

Video

Notes

I serve my clafoutis lukewarm, but I like it even better the next day, cold from the fridge — it holds together better and the apricots taste even brighter.

Nutrition

Calories: 341kcal | Carbohydrates: 41g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 67mg | Potassium: 329mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1877IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg

Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!

What Is a Clafoutis, Exactly?

A clafoutis (pronounced kla-foo-TEE) is one of the most famous French desserts — and one of my favorites! The original is cherry clafoutis, a specialty from the Limousin region: you take fresh sour cherries and pour a runny batter over them, a batter that tastes a lot like crêpe batter. As it bakes, it sets into something between a flan and a pancake.

In France, though, we now make clafoutis with just about everything! With fruit, of course — apricots here, but also raspberries, strawberries, or plums — and even savory! If you want to try that, here’s my zucchini clafoutis with goat cheese and basil. The apricot version stays my favorite summer one, though.

My Tips for a Perfect Apricot Clafoutis

A good clafoutis should be creamy but just firm enough to cut into nice slices. Since apricots give off a lot of water, a few things help:

• Apricots cut side up. Place the rounded side down and the juice stays in the hollow of the fruit instead of running into the batter, so the clafoutis holds together better.
• Ripe apricots, but not too ripe. Go for apricots that are still a little firm — they release less juice.
• The right dish. It shouldn’t be too big or too small; aim for a batter layer about ¾ inch (2 cm) deep. I also recommend glass or ceramic, since it bakes more slowly and evenly.

How Do I Know When My Apricot Clafoutis Is Done?

Your clafoutis usually needs 40 to 45 minutes at 350°F (180°C), but start checking at 35 minutes, since every oven runs differently.

To tell if it’s done, look at the color first: it shouldn’t be too dark, just golden at the edges, while the center stays pale. Then take it out and give the dish a gentle shake: the center should still wobble just a little. Let it cool to room temperature, it firms up as it cools.

Why Is My Apricot Clafoutis Too Runny?

Apricots are juicy — that’s exactly what I love in this clafoutis! But it’s also a risk, because the clafoutis can turn out too runny. Here’s what to do if it happens:

• Before baking: if your apricots are very juicy, pat them dry with paper towel before placing them in the dish.
• After baking: if the center still wobbles too much at the end of the bake time, put it back in for another 5 to 10 minutes, keeping an eye on it. Cover it loosely with foil if the edges are browning too fast.

How to Store Apricot Clafoutis

Apricot clafoutis tastes best the day it’s made, lightly lukewarm but it will keep about three days in the fridge. Once it’s completely cooled, I cover it with plastic wrap and chill it.

Take it out about 10 minutes before serving to allow the flavors to develop again. Except on really hot summer days, then I eat it straight from the fridge, like most French people do: the chill gives it a nice firm texture and the juicy apricots are wonderfully refreshing!

FAQ

More summer desserts

• Rhubarb and Strawberry Galettes
• Roasted Apricots with Honey and Thyme
• Classic Apricot Tart
• Rustic Cherry Pie
• Fresh Fruit Salad
• Strawberry Tartlets with Pastry Cream