Delicious Apricot Clafoutis: Easy Recipe for a Summer Dessert

Apricot clafoutis is a soft, fruity, and quick to prepare dessert, this baked casterd with seasonal apricots in an authentic french dessert perfect in summer.

Easy and Foolproof Apricot Clafoutis: The Perfect Homemade Recipe for Summer

Every time summer returns, and I see the first ripe apricots at the market, an irresistible craving comes over me: to make apricot clafoutis.

It’s become a tradition in our house. This dessert is so simple and quick to make that we could make it every day.

My kids absolutely love it — for them, it’s the perfect afternoon snack.

I know that technically, we should call it “flognarde d’abricot” or “flaugnarde” when it’s not a cherry clafoutis…

But let’s call it clafoutis because that’s what everyone is looking for! And honestly, who cares about the name, as long as it’s delicious.

This moist clafoutis, somewhere between a cake and a flan, wonderfully showcases apricots.

Their slightly tangy sweetness contrasts perfectly with the melt-in-your-mouth texture of the batter. Served warm with a scoop of vanilla ice cream, it’s a pure moment of joy.

What I love is that this dessert allows for all sorts of variations.

But this one, with ripe apricots, remains my favorite. Every bite is a promise of summer, simplicity, and shared pleasure.

Ingredients for a Moist and Successful Apricot Clafoutis

The apricot clafoutis recipe I’m sharing with you today was first introduced to me by Lunetoiles a few years ago.

Even though I make and remake this clafoutis every apricot season, I preferred to keep the photos from Lunetoiles, as she made the recipe with freshly picked apricots from her garden.

• 4 eggs: Use fresh eggs at room temperature for a smoother batter texture.
• 120 g of sugar: Adjust depending on the acidity of your apricots. You can opt for light cane sugar for a richer flavor.
• 1 packet of vanilla sugar: Adds a fragrant note that enhances the apricots. Can be replaced with a teaspoon of liquid vanilla or vanilla bean pulp.
• 80 g of flour: Use type T45 or T55 flour. It gives the clafoutis its structure while keeping it soft.
• 20 g of cornstarch: Lightens the batter and adds softness. A key ingredient to prevent a dense result.
• 1 teaspoon of baking powder: Helps the clafoutis rise slightly during baking for an airy texture.
• 250 ml of milk: Use whole milk for a creamier result, or semi-skimmed for a lighter version.
• 30 g of melted butter: Adds smoothness and flavor. Can be replaced with neutral oil if needed.
• Ripe apricots: Choose sweet, slightly tangy fruits. Cut them in halves or quarters depending on their size.

How to Choose Apricots for a Clafoutis?

It’s best to choose apricots that are ripe but still firm for a clafoutis.

Make sure they are slightly soft to the touch and have a pleasant aroma.

Avoid apricots that are too soft or too hard.

Can I Use Canned Apricots for Clafoutis?

Although fresh apricots are ideal for this dessert, you can also use canned apricots in your clafoutis.

Be sure to drain them well before incorporating them into the recipe.

If you come across great apricots, don’t forget to try this almond apricot tart or these apricot brownies — they’re absolutely delicious.

And with this heat, why not try this no-churn apricot almond ice cream?

You might also be interested in a more fragrant version of the clafoutis with peaches and apricots.

How to Prepare the Best Apricot Clafoutis?

To prepare fresh apricot clafoutis, there’s no need to bring out all your kitchen equipment. You don’t have to panic about messing up this dessert.

This is the easiest, simplest, and quickest recipe you can make, ideal for beginners in the kitchen.

A bowl, a fork, a cake pan, and you’re all set for a foolproof preparation.

1. Preheat the Oven : Set your oven to 180°C (preferably convection heat) so it’s nice and hot when you place the clafoutis inside.
2. Beat the Eggs with the Sugars : In a large bowl, whisk the eggs with the sugar and vanilla sugar until the mixture becomes frothy and slightly pale.
3. Add the Dry Ingredients : Sift in the flour, cornstarch, and baking powder. Mix well using a whisk or mixer to avoid lumps.
4. Incorporate the Melted Butter : Add the cooled melted butter while gently mixing to make the batter smooth.
5. Add the Milk : Gradually pour in the milk, stirring until you get a smooth, fluid batter that’s similar in texture to thick pancake batter.
6. Prepare the Apricots : Wash the apricots, dry them, and cut them in half. Remove the pits. If they’re large, you can cut them into quarters.
7. Arrange the Fruit in the Pan : Line a round or rectangular cake pan with parchment paper. Place the apricots, cut side up, evenly distributed.
8. Pour the Batter Over the Fruit : Gently pour the batter over the apricots, taking care not to disturb them too much.
9. Bake : Place the pan in the center of the oven and bake for about 40 minutes. The top should be golden, and the center should be slightly wobbly but set.
10. Let it Cool : Once out of the oven, let it cool to room temperature. The clafoutis can be served warm or cold, depending on your preference.

Can I Prepare the Clafoutis in Advance?

You can prepare the clafoutis batter up to 1 day in advance.

Bake it an hour before serving so it has time to cool for at least 15 minutes. This is a dessert that can be enjoyed fresh or warm.

But as this cake has a flan-like texture, it’s always delicious cold.

If you bake the clafoutis a day ahead, only sprinkle the powdered sugar on top when serving.

And if you’re serving it cold, a swirl of whipped cream on top will add an incredible flavor.

How to Store Leftover Clafoutis?

Store any leftover clafoutis in an airtight container or tightly wrapped in plastic wrap in the fridge.

It will stay delicious for 3-4 days, and you can reheat it in the microwave if you want to enjoy it with vanilla ice cream.

I wouldn’t recommend freezing your clafoutis, whether raw or baked, as the batter is too delicate for freezing.

Summer desserts to try

• Homemade pomegranate syrup granita
• Creamy French Cherry Clafoutis Recipe