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Flavored with light rum, lemon zest and vanilla, this Apricot Clafoutis is a versatile dessert that comes together with minimal effort.
Don’t let the word Clafoutis scare you off. This dessert is so simple to make, anyone can do it. The beauty of this is that you can make the batter in a blender. Really, it’s like making a pancake or crepes batter. Ok, there’s one more beauty to this dessert, it has RUM in it. You heard me, RUM!! Don’t know about you, but I love rum in my desserts.
Clafoutis is a French dessert and traditionally it’s made with black cherries, but you can use any fruits in it you prefer, like apples, plums, prunes, peaches or apricots. I chose apricots for mine, only because they are in season now and I bought a whole bunch.
Start by washing your apricots.
Beautiful apricots. Cut them in half and remove the pits from them. Place the apricot halves in a pie dish, or even an 8×8 inch pan.
Next step is very simple. Add all the ingredients in a blender, minus the apricots of course. Blend all those ingredients together, then pour the batter over the apricots. The batter is going to be very thin, don’t get tempted to add more flour.
Bake the Clafoutis for about 45 minutes to an hour at 350 F degrees. Let the Clafoutis cool for a few minutes then dust with some powdered sugar. This dessert is so light and delicious, you will absolutely love it.
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- Preheat oven to 350 F degrees.
- Place the apricot halves on the bottom of a pie dish.
- In a blender add the flour, sugar, rum, vanilla extract, lemon zest, eggs, salt and heavy cream. Blend everything together so that it makes a nice thin batter.
- Pour the clafoutis batter over the apricots.
- Bake for about 45 minutes until the center is set.