Name: Apricot Clafoutis Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 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

Jump to Recipe· 4.3 from 61 reviews

If you’ve ever wanted to cozy up with a dessert that feels both rustic and elegant, this Apricot Clafoutis Recipe is your new best friend. Imagine tender apricot wedges nestled in a delicate, custard-like batter that’s perfectly sweetened and baked to a gentle golden finish. This French classic shines with the natural sweetness of apricots, balanced by a light, fluffy texture that’s as comforting as it is impressive. Whether you’re serving it for brunch, dessert, or a simple afternoon treat, this Apricot Clafoutis Recipe brings warmth and joy to any table.

Ingredients You’ll Need

A top view shows a rustic wooden surface with ingredients arranged in a loose circular pattern. At the top left, a green carton holds bright orange apricots, with several loose apricots scattered on the lower right. Moving clockwise, a medium brown wooden bowl contains four light brown eggs. Below it, a clear glass measuring jug is partially filled with milk held by a woman's hand. Next to it, a small white bowl holds a clear liquid with a small golden spoon resting inside. Below this, a grey speckled bowl is filled with white granulated sugar. To the left, two small white dishes contain white powder ingredients, one heap taller than the other. Nearby, a larger white bowl is filled with flour, and at the bottom left, a small speckled bowl holds two pats of pale yellow butter. The image is sharp and bright, set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Apricot Clafoutis Recipe lies in its simplicity—each ingredient plays a crucial role in creating that luscious, tender, and delicate dessert. From the fresh apricots delivering juicy bursts of flavor to the milk and eggs forming the creamy custard, every component is carefully chosen to bring harmony to this dish.

Apricots (1.1 to 1.5 lbs, pitted and quartered): Fresh, ripe apricots add natural sweetness and a slight tang that’s essential for clafoutis.
Unsalted butter (2 Tablespoons, divided and melted): Butter ensures the dish doesn’t stick and adds a subtle, rich depth to the batter.
Honey (1 Tablespoon): A touch of honey enhances the apricots’ fruity flavor when cooked.
Large eggs (4): Eggs create the custard’s smooth and velvety texture, binding everything beautifully.
Sugar (½ cup): Adds the right amount of sweetness, balancing the apricots’ natural tartness.
Vanilla extract (1 teaspoon, optional): A hint of vanilla adds warmth and depth without overpowering the fruit.
All-purpose flour (⅔ cup): Flour lightens and thickens the batter for that signature clafoutis texture.
Cornstarch (2 ¾ teaspoons): Cornstarch works with flour to give the clafoutis a tender yet firm set.
Baking powder (1 teaspoon): A little lift helps keep the batter light and airy as it bakes.
Milk (1 cup + 1 Tablespoon): Milk liquefies the batter, making it silky and smooth once baked.

How to Make Apricot Clafoutis Recipe

Step 1: Prepare Your Baking Dish and Apricots

Start by preheating your oven to 350°C (180°C) and greasing a 9×13 inch or 9-inch round dish with butter. This step is key to prevent the clafoutis from sticking and to add a delicate buttery crispness to the edges. If your apricots are perfectly ripe, feel free to use them raw; if they’re a bit firm, gently cooking them with butter and honey until tender enhances their natural sweetness and softness, ensuring they melt beautifully in the final dish.

Step 2: Whisk the Eggs and Sugar

In a large bowl, whisk together the eggs and sugar until the mixture is smooth and slightly thickened. Adding vanilla at this stage infuses the batter with a subtle, aromatic warmth. This mixture is the foundation that lends the clafoutis its signature custardy richness.

Step 3: Combine Dry Ingredients

Mix the flour, cornstarch, and baking powder in a separate bowl. This combination ensures your clafoutis sets with a tender yet firm texture that holds just enough softness to feel like a creamy dream in every bite.

Step 4: Mix Everything Together

Gradually fold the dry ingredients into the egg mixture, then whisk in 1 Tablespoon of melted butter. Slowly add the milk, whisking continuously until the batter is completely smooth and lump-free. This batter is thinner than a typical cake batter, which is perfect for allowing the apricot flavors to shine through while setting in that delicate custard form.

Step 5: Bake and Cool

Pour the batter over the apricots in your prepared baking dish, then pop it into the oven for about 35-40 minutes. You want the clafoutis to puff slightly and turn a beautiful light golden color. Once baked, let it cool at room temperature—this resting time lets the custard settle into a melt-in-your-mouth softness that’s simply irresistible.

How to Serve Apricot Clafoutis Recipe

A white rectangular dish holds a baked dessert with a golden brown base layer topped with vibrant orange apricot slices arranged unevenly across the surface. The apricots are soft and slightly caramelized, creating a textured, glossy appearance. A light dusting of white powdered sugar covers the entire top layer, giving it a delicate, snowy feel. A lavender sprig rests in the center for decoration. The dish sits on a white marbled surface, surrounded by whole and halved apricots, a metal spoon, and a small wooden bowl holding a fine metal sieve with powdered sugar inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Apricot Clafoutis Recipe even further, dust it lightly with powdered sugar just before serving, or add a spoonful of fresh whipped cream or crème fraîche for a creamy contrast. A sprinkle of toasted almonds can add a wonderful crunch and nutty aroma that complements the apricots perfectly.

Side Dishes

This clafoutis pairs beautifully with a simple salad of mixed greens dressed with a citrus vinaigrette for an elegant brunch or alongside a scoop of vanilla ice cream for dessert. Fresh berries or a drizzle of fruit coulis can also enhance the fruity notes and make the presentation pop.

Creative Ways to Present

Serve slices of the clafoutis in rustic wooden boards for a charming farmhouse appeal, or place individual portions in small ramekins for a refined dinner party touch. For an extra pop of color and freshness, top with edible flowers or a sprig of mint before bringing to the table.

Make Ahead and Storage

Storing Leftovers

Leftover Apricot Clafoutis Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an even tastier treat the next day, perfect for a quick breakfast or a light snack.

Freezing

While clafoutis is best enjoyed fresh, you can freeze individual portions wrapped tightly in plastic wrap and foil for up to one month. Keep in mind the texture may soften a little after freezing, but the flavor remains delightful.

Reheating

To reheat, warm slices gently in a low oven (around 300°F or 150°C) for 10-15 minutes or until heated through. Microwaving is possible but may make the custard a bit watery, so an oven is preferred for that just-baked texture and taste.

FAQs

Can I use frozen apricots for this Apricot Clafoutis Recipe?

Yes, frozen apricots can work in a pinch. Just be sure to thaw and drain them well to avoid excess moisture, which can affect the batter’s consistency. You might want to cook them briefly with butter and honey as you would with firmer fresh apricots.

Is it necessary to use cornstarch along with flour?

Including cornstarch helps create a lighter, more tender texture by reducing the gluten-forming potential of the flour. It’s what makes the clafoutis delicately soft yet stable enough to slice neatly.

Can I substitute the milk for a non-dairy alternative?

Absolutely! Almond milk, oat milk, or soy milk can replace regular milk without significantly changing the flavor, though using an unsweetened version is best to keep the balance of sweetness just right.

Why is the batter thinner than traditional cake batter?

This batter is meant to be more like a flan or custard, which allows the apricot flavors to meld beautifully while creating that signature smooth, creamy texture rather than a dense cake.

How ripe should the apricots be for this recipe?

The best apricots for this recipe are ripe but still firm enough to hold their shape. If they’re too hard, gently cooking them with butter and honey softens them without turning mushy, preserving their fresh flavor and beautiful appearance.

Final Thoughts

There’s something truly special about the Apricot Clafoutis Recipe—it’s a dessert that feels effortlessly elegant but is surprisingly simple to make. Whether you’re sharing it with family or impressing friends, its lovely balance of tender apricots and creamy custard will always bring smiles around the table. So next time apricots are in season, give this recipe a try and enjoy every comforting, delicious bite!