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.
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.
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.
How to make apricot clafoutis
- 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: 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.
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.
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.
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
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Apricot Clafoutis
Ingredients
- 9 apricots cut in half or quartered and pits removed
- ¾ cups heavy cream
- ⅓ cup all-purpose flour
- 6 tbsp sugar
- 2 tsp rum
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 eggs
- ¼ tsp salt
- powdered sugar for dusting
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
- 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.
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!
So happy to hear this. 🙂
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.
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.
10 inch skillet is fine. I have done it in a glass pie baking dish before so that works too.
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?
Let them fully ripen first 🙂
I don’t have a cast-iron skillet. Could a regular pie plate work ok?
Yes! I have used a glass pie plate before and that worked great.
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
This turned out fantastic