Apricot clafoutis is a baked dessert, and although my version is with apricots, it is generally made with black cherries submerged in a batter similar to crepe batter. It is a dessert originating from the Limousin region in France.
There are variants, and instead of cherries, you can put apricots (as I’ve done), or cherries, apples, pears, peaches, or dried fruits.
You should bake this dessert in the same baking dish or pan in which you will serve it, as it will not be turned out and will remain in the same container used for baking, so use a nice one!
This is a dessert that can be prepared in little time, very tasty, easy to make, and quite quick!
If you make any of my recipes, send me the photos and I’ll post them on my page with your name.
Approx. 235 Kcal per person
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Electric oven
- Cuisine: French
- Seasonality: Spring, Summer
Ingredients
- 3/4 cup sugar (+ 1/8 cup for topping)
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 eggs (large)
- 1 packet vanillin (or 1 tsp liquid vanilla)
- 1 pinch salt
- 2 tbsp brandy (or rum)
- 6 apricots
Preparation of Apricot Clafoutis
First, prepare a 9-inch diameter baking dish, preferably a nice one since this is not a dessert that needs to be turned out, but should remain in the baking dish.
In a mixer, place the sugar and eggs and work at high speed until you obtain a deflated mixture.
Then add the other ingredients a little at a time and mix well.
Take a baking dish, butter and flour it, take the apricots, wash them well, cut them in half, remove the pit, and place them in the baking dish with the cut side down.
Pour the batter over the apricots and bake in a preheated oven at 350°F for 35 minutes
then sprinkle the cake with the 1/8 cup sugar and put it back in the oven to caramelize for about 5 minutes.
Once cooled, place it in the fridge for at least an hour, leaving it in the mold, then serve.
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