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.
Full recipe and much more HERE