Apricot Clafoutis

Apricot clafoutis is a timeless French dessert, consisting of a simple creamy custard base filled with fresh apricots. Prepared with a handful of ingredients, this rustic dessert is also one of the easiest you can make. A success every single time!

When apricots are in season, there’s nothing better than a good, homemade apricot clafoutis. Back to my childhood in France, we prepared this dessert every summer and I can assure you I never ever got tired of it. My grandparents were farmers and would use fresh produce from the farm to make clafoutis: eggs from free range chickens, fresh milk from their cows, and also apricots freshly picked up from the trees.

But this rustic French dessert is not only an affair of farmers. Year after year, and through multiple generations, everyone keeps making it every year. The reason? It’s super simple, prepared with basic ingredients, and it makes the most delightful dessert around. Don’t try to serve fancy slices though, the clafoutis is supposed to be messy, and there’s nothing more delicious than simply digging your spoon into it!

What is a clafoutis?

It looks like I repeat myself here, but a clafoutis (pronouced “kla-foo-tee”) is a a French baked dessert featuring fresh fruits, covered with a custard, flan-like batter. The texture is soft and tender, just like a Dutch baby pancake, with bursts of juicy fruits and a satisfying chewy and sometimes slightly crispy rim.

The classic versions are usually prepared with cherries (check the cherry clafoutis recipe) or apricots, but a clafoutis can be prepared with basically any fruits and enjoyed either lukewarm or cold, dusted with confectioners’ sugar or sprinkled with slivered almonds.

How to make apricot clafoutis?

Step 1. Start with preparing the apricots, as instructed below in the dedicated section.

Step 2. Prepare the batter by whisking eggs, milk, flour, cornstarch, sugar. Pro tip: leave the batter to rest for a few minutes or ideally 30 minutes before using (like you would do for crepes). This step is not strictly necessary but will enhance both the flavor and the texture.

Step 3. Pour the batter over the fruits and bake! The clafoutis will puff up while baking (like a Dutch baby pancake does) and will then deflate once you remove it from the oven. Enjoy warm, lukewarm, or cold.

How to use apricots in a clafoutis?

There are two possible ways to use apricots in a clafoutis. Ideally you want to use ripe apricots, but not mushy. When apricots are ripen, they are very sweet and will create a delicious melt-in-your-mouth bite in the clafoutis after baking. In this case, you can use them right away and place them in the baking dish (once stoned and cut into quarters) without pre-cooking needed.

If however your apricots are still a little firm to the touch, they are probably not sweet enough. In this case, I recommend you pre-bake them with a little bit of butter and honey as explained in step 2 in the recipe card, until apricots are softened but not mushy.

Possible variations around the recipe

This apricot clafoutis recipe is a very basic version, the one you need to keep as a base for the everyday baking. You can also add a few twists to the recipe and play with the flavors to pair with apricots. Vanilla always works well, but you could also add a splash of lavender extract (make sure you use a food grade lavender) or a splash of rum in the batter for an adult version. Instead of dusting with confectioner’s’ sugar, you can sprinkle some slivered almonds on top of the dessert before baking. It will add a slightly crispy texture to the clafoutis.

Other clafoutis you’ll love:

• French Cherry Clafoutis
• Simple Apple Clafoutis

If you like apricots, try also:

• Lavender Apricot Galette
• French Style Apricot Almond Pie
• Apricot Almond Jam with Vanilla
• Moroccan Chickpea Apricot Tagine

Apricot Clafoutis

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• Author: Delphine Fortin
• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 55 minutes
• Yield: 6-8 servings 1x
• Category: Desserts
• Cuisine: French

Apricot clafoutis is a timeless French dessert, consisting of a simple creamy custard base filled with fresh apricots. Prepared with a handful of ingredients, this rustic dessert is also one of the easiest you can make. A success every single time!

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Ingredients

Scale 1x2x3x

• 1.1 to 1.5 lbs (500 -700g) apricots*, pitted and cut in quarters
• 2 Tablespoons unsalted butter, divided and melted
• 1 Tablespoon honey
• 4 large eggs
• ½ cup (100g) sugar
• 1 teaspoon vanilla extract (optional)**
• ⅔ cup (80g) all-purpose flour
• 2 ¾ teaspoons (20g) cornstarch
• 1 teaspoon baking powder
• 1 cup + 1 Tablespoon (250 ml) milk

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Instructions

1. Preheat the oven to 350°C (180°C). Grease the bottom and sides of a 9×13 (23×33 cm) rectangle baking dish or a 9-inch (23 cm) round pie dish with butter. Set aside.
2. If apricots are very ripe, use place them directly in the dish. If they are still a little hard, melt 1 Tablespoon butter in a large skillet, then throw in the apricot wedges and add the honey. Cook, stirring often, until apricots are just tender but still holding their shape (they should not be mushy). Transfer to the baking dish.
3. In a large mixing bowl, whisk eggs and sugar with the vanilla extract.
4. In a separate medium bowl, mix flour, cornstarch and baking powder. Add to the egg mixture and combine. Pour 1 Tablespoon melted butter, then gradually pour in the milk, whisking until combined.
5. Pour onto the apricots and bake for about 35-40 minutes. Let cool slightly at room temperature before serving.

Notes

* You can use more or less apricots, ranging from 1.1 to 1.5 lbs (500 -700g) apricots, once pitted. Keep in mind that the more fruits, the less custard in comparison, and vice versa.

** Vanilla extract is entirely optional, it adds more flavors but the clafoutis will be very good without vanilla also.

Cakes, Eggs, Fruit Desserts, Summer

Did you make this recipe?

Lastly, if you make this Apricot Clafoutis, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!