• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
1 hour
4.34 from 15 votes
13 Comments

Apricot Clafoutis

Jump to RecipePrint RecipeJump to Video
  • 166
by: Joanna Cismaru

This post may contain affiliate links. Please read my disclosure policy.

This Apricot Clafoutis recipe can be enjoyed for breakfast, brunch, or even topped with ice cream as dessert. Made with beautiful, fresh apricots and a simple velvety batter, it is sure to be a crowd pleaser.

side view shot of apricot clafoutis in a black skillet with a couple scoops of ice cream on it

If you’ve ever had clafoutis, you know how incredible this simple treat is. If you haven’t tried it, I am so honored to introduce you to your new favorite breakfast/ dessert!

Get ready to impress your friends and family with this recipe. They’ll never have to know it’s simply fresh fruit and a batter whipped up in your blender. Who would’ve thought a dish with such a beautiful French name could be so easy?

What is clafoutis?

In North America we’ll sometimes see this dish spelled “clafouti”. That is because it makes the pronunciation of this french dessert, “kla-foo-tee”, easier in english-speaking countries. While this treat is traditionally made with cherries, it can be made will all sorts of different fruits! These fruits become a clafoutis by being baked with a thin flan-like batter in a buttered dish.

overhead shot of all ingredients needed to make apricot clafoutis

Ingredients in apricot clafoutis

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Cream – This recipe is made with heavy cream (35%+). You can use other types of cream if you like as long as it is 10% milk fat and above.
  • Eggs – I used large eggs.
  • Flour – Nut flour substitutes will not work for this recipe. You can use gluten-free flour if need be, but the consistency may come out different than mine.
  • Sugar – I used regulated granulated sugar.
  • Rum – White rum works best! It will keep your clafoutis nice and velvety without taking over the flavor. You can leave it out completely if you want the recipe alcohol-free.
  • Vanilla – You can use vanilla extract or seeds from a vanilla bean if you have one handy.
  • Lemon zest – This lemon is a must! It really takes the clafoutis to another level. I like to use a microplane for getting easy and perfect zest.
  • Salt – Use as much or little as you like.
  • Apricots – While this recipe uses apricots, there are lots of fruits you can use such as grapes, cherries, berries, apples, and peaches.
detailed process shots showing how to make apricot clafoutis

How to make apricot clafoutis

  1. Make the batter: Add all the ingredients, starting with the cream (this will help avoid flour sticking to the blades), to a blender. Cover with the lid and blend for 30 seconds – 1 minute, or until completely smooth.
  2. Assemble and bake: Spread the melted butter in a cast iron skillet. Lay the quartered apricots flesh side down evenly in the skillet. Pour the batter carefully over the apricots, and bake at 350F for 45 minutes, or until cooked through. Allow to cool for 15 minutes.
a collage of photos of apricot clafoutis in a black skillet

How do I know when my clafoutis is done baking?

Every oven is different! The times that work perfectly for me might not quite do it for your clafoutis. Once it turns golden brown on top, insert a toothpick in the middle of the clafoutis, avoiding any apricots. If it comes out clean, you can take it out of the oven. If there is still some batter sticking to the toothpick, let it cook for 5 minute intervals until the toothpick comes out clean. Make sure to test a different spot in the middle of the clafoutis each time.

How to serve clafoutis

I always dust my clafoutis generously with powdered sugar. It adds the perfect hint of sweetness and looks gorgeous! Use a large knife to cut your clafoutis into pie-shaped slices.

If you’d like, you can serve it with either a dollop of whipped cream or a scoop of vanilla ice cream if you’re serving it for dessert. It is so delicious all on its own as well.

overhead shot of apricot clafoutis in a black skillet with a couple scoops of ice cream on it

Make ahead

You can prepare your clafoutis batter 1 day ahead of time. Pop it in the oven an hour before you plan on serving it so it has a chance to cool down for 15 minutes. This dessert is best served fresh and warm.

Because of the flan-like filling, this clafoutis still tastes great cold. If you fully bake it a day in advance I would leave the powdered sugar off until right before serving. Whipped cream will work much better with a cold clafoutis than ice cream.

How to store leftovers

Store leftovers either in an airtight container or wrapped well with plastic in the fridge. It will last 3-4 days, and is best if reheated. Zap the clafoutis for 15 second intervals until it’s warm. You can also cover it with foil and bake at 350F for 5-10 minutes, or until warm.

I don’t recommend freezing your clafoutis, either uncooked or cooked, the batter is too delicate for the freezer. The texture will end up being ruined after thawing.

closeup shot of apricot clafoutis in a black skillet with a couple scoops of ice cream on it

Did you love this recipe? Try these!

  • Grape Clafoutis
  • Cherry Clafoutis
  • Strawberry Cream Cheese French Toast Roll Ups
  • Peaches and Cream Strudel
  • Cherry Cobbler
  • Classic Pancakes
  • Peach and Blueberry Galette
  • Plum Galette

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

overhead shot of apricot clafoutis in a black skillet with a couple scoops of ice cream on it

Apricot Clafoutis

4.34 from 15 votes
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
This Apricot Clafoutis recipe can be enjoyed for breakfast, brunch, or even topped with ice cream as dessert. Made with beautiful, fresh apricots and a simple velvety batter, it is sure to be a crowd pleaser.

Equipment

  • Ninja 72 oz Countertop Blender
  • 12-inch Cast Iron Skillet

Ingredients

  • 9 apricots cut in half or quartered and pits removed
  • ¾ cups heavy cream
  • ⅓ cup all-purpose flour
  • 6 tablespoon sugar
  • 2 teaspoon rum
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 eggs
  • ¼ teaspoon salt
  • powdered sugar for dusting
US Customary – Metric

Instructions

  • Preheat oven to 350 F degrees.
  • Make the batter: Add all the ingredients, starting with the cream (this will help avoid flour sticking to the blades), to a blender. Cover with the lid and blend for 30 seconds – 1 minute, or until completely smooth.
  • Assemble and bake: Grease a skillet with melted butter or cooking spray. Lay the quartered apricots flesh side down evenly in the skillet. Pour the batter carefully over the apricots, and bake for 45 minutes, or until the center is set. Allow to cool for 15 minutes.
  • Serve: Dust with powdered sugar and/or your favorite ice cream.

Video

Recipe Notes

  1. Store leftovers either in an airtight container or wrapped well with plastic in the fridge. It will last 3-4 days, and is best if reheated. Zap the clafoutis for 15 second intervals until it’s warm. You can also cover it with foil and bake at 350F for 5-10 minutes, or until warm.

Nutrition Information:

Serving: 1sliceCalories: 230kcal (12%)Carbohydrates: 26g (9%)Protein: 4g (8%)Fat: 13g (20%)Saturated Fat: 7g (44%)Cholesterol: 95mg (32%)Sodium: 131mg (6%)Potassium: 189mg (5%)Fiber: 1g (4%)Sugar: 19g (21%)Vitamin A: 949IU (19%)Vitamin C: 1mg (1%)Calcium: 34mg (3%)Iron: 1mg (6%)
Course:Breakfast, Brunch, Dessert
Cuisine:American, French
Keyword:apricot clafoutis, clafoutis
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 166

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

side view shot of chili powder in a wooden bowl with a mini wooden teaspoon with some chili powder in front of the bowl
Previous Post
Chili Powder
side view shot of 2 martini glasses filled with chocolate martini cocktail
Next Post
Chocolate Martini

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Wilma Guillory says

    May 23, 2021 at 6:59 pm

    5 stars
    Hi Jo. Need your help. I made this recipe today (and made it Alcohol Free) but it was too Tart
    Is there anything I can do to cut down the tart taste ? Thanks for your help

    Reply
    • Jo Cooks Team AMJ says

      May 25, 2021 at 9:51 am

      Hi Wilma,

      You can try substituting the rum with the same amount of vanilla extract. That may help settle the flavor.
      Let us know how it turns out!

      Reply
  2. Jessica says

    September 14, 2020 at 8:05 am

    5 stars
    This was really easy and delicious. My mom has been trying to get me to make clafoutis for a longtime but for some reason I thought it was difficult, this was a breeze! Put almost everything in the blender! I used powder heavy cream and canned apricots with some of the juice. Again Delicious!

    Reply
    • jo says

      September 14, 2020 at 8:34 am

      So happy to hear this. 🙂

      Reply
  3. K Buck says

    July 27, 2020 at 9:06 pm

    4 stars
    This was more like a thin fruit custard than I had expected, delicious, but also a bit “tart” (and the apricots were ripe). I’d add more powdered sugar before serving.

    I do love how Jo offers easy suggestions and substitutions in her recipes as we don’t always have the exact ingredients, tastes etc. and she makes cooking more accessible to a wider audience.

    Reply
  4. Michelle says

    July 10, 2020 at 8:08 am

    Love this recipe and want to make it as a dessert for dinner tomorrow. Can it be done in a 10 inch Cast iron skillet ?? Also can it be done in any other kind of pan? thanks in advance Jo.

    Reply
    • jo says

      July 10, 2020 at 10:18 am

      10 inch skillet is fine. I have done it in a glass pie baking dish before so that works too.

      Reply
  5. Olivia Rodriguez says

    June 16, 2020 at 6:51 pm

    4 stars
    I loved the batter part. All together it was great. My only complaint was that my apricots were on the tart side. How can i sweeten them before baking?

    Reply
    • Jo Cooks Team says

      June 17, 2020 at 9:45 am

      Let them fully ripen first 🙂

      Reply
    • Joann Barker says

      July 10, 2020 at 9:32 am

      I don’t have a cast-iron skillet. Could a regular pie plate work ok?

      Reply
      • jo says

        July 10, 2020 at 10:18 am

        Yes! I have used a glass pie plate before and that worked great.

  6. Jenny rush says

    January 8, 2020 at 6:19 pm

    Yummy had to try without rum lol kids but it turned out perfect I even threw in some canned halves with the juice made it just perfect

    Reply
  7. Dom says

    February 5, 2018 at 11:17 am

    5 stars
    This turned out fantastic

    Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
side shot of beef and broccoli in a skillet

Asian

freshly made pasta alla gricia in a bowl.

Italian

a stack of quesadillas on a plate along with some lime wedges and topped with salsa.

Mexican

chicken and mushroom in creamy dill sauce over a bed of rice in a blue bowl.

Romanian

freshly made lamb korma in a beige braiser.

Indian

a few beef koftas on a plate with some pitas garnished with parsley next to tzatziki sauce.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!