A perfect dessert for summer: Apricot Clafoutis ! With its melting vanilla clafoutis batter and ripe apricots, it's impossible to resist this light and easy-to-make dessert. A must-have for sunny days if you're looking for a fruity, low-sugar recipe!
What you will like with this recipe
- flavors : the delicious taste of ripe apricots and the sweetness of a vanilla clafoutis batter...
- texture : the fruits become very soft during cooking, and the clafoutis batter is also soft.
- difficulty level : very simple to prepare as soon as you have ripe apricots! To bake the apricot clafoutis, use a thick glass or ceramic mold. Mine is ceramic and measures 28 x 20 cm (internal dimensions).
The choice of ingredients
- apricots : I advise you to choose them small if you can (that way there will be more in your mold), but the important thing is that they are very ripe to be very soft after cooking the apricot clafoutis, and also not very acidic.
- all-purpose flour : use T45 to make this clafoutis.
- light brown sugar : it’s the only sugar I use in this apricot clafoutis batter, for its delicious touch.
- vanilla : it flavors the dough and goes wonderfully with the apricot which it softens.
- milk/cream : this is my little tip for a really soft apricot clafoutis, it is essential to use whole milk and whole liquid cream 30%mg.
How to make an apricot clafoutis?
- We wash, cut in half and remove the pit. apricots
- We place them in the pan
- Apart, we whip eggs, sugar, vanilla
- We sift dry ingredients and add them to the dough
- We end with liquid ingredients
- We pour the dough on cut apricots
- On bake !
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making a successful apricot clafoutis
- To make clafoutis, I always recommend take a ceramic or glass mold because this is important for cooking (it is softer, the result will be less dry).
- place your apricots cut side up, so they won't release any juice into the clafoutis batter.
- to avoid lumps in the dough, sift the flour and add it in several times while whisking (before adding the liquid ingredients).
- i use a spout for pouring the batter between the apricot halves (and not on top): I find it prettier once cooked!
How to store apricot clafoutis?
Apricot clafoutis can consume lukewarm, just let it rest a little after removing it from the oven. It can also be eaten cold, and put in the refrigerator if you prefer.
It keeps at room temperature if you eat it the same day, otherwise you have to place it in the fridge, where he keeps about 2 days.
Other recipes to try
If you like fruit-based desserts for summer, I recommend you take a look at these other recipes on the blog:
- Rhubarb crumble
- Raspberry charlotte cake
- No-Bake Lemon Cheesecake
- Peach Melba
- Very soft apricot almond cake
- Blueberry pie
If you make this apricot clafoutis, please rate the recipe below and tag @liliebakery on Instagram so I can see your lovely desserts!
Apricot Clafoutis
A light, fruity dessert for summer with a delicious apricot flavor and a melting vanilla clafoutis batter.
Ingredients
- 500 g very ripe, rather small apricots
- 3 large eggs at room temperature
- 100 g light brown sugar
- 1 cs natural vanilla extract
- 70 g flour T45
- Pinch of salt
- 190 g 30% fat liquid cream
- 190 g whole milk at room temperature
Prepare in advance
- Preheat the oven to 200°C (28°F) conventional heat. Generously butter a ceramic or glass baking dish; mine measures 20xXNUMXcm.
- Wash the apricots, cut them in half and remove the pits. Place them flat, cut side up, in the bottom of the mold, placing them as close together as possible.
- In a large bowl, whisk the eggs and brown sugar. Add the vanilla then mix.
- Sift the flour with the salt then add it to the dough in several batches, whisking to avoid lumps.
- Finally, incorporate the liquid cream and the milk in several times to obtain a smooth and liquid batter like pancake batter.
- Place this dough in a container with a spout and pour the dough between the apricots in the mold (the result will be prettier if there is no dough on the cut apricots).
- Optionally, you can sprinkle a tiny bit of brown sugar over the apricots before baking to sweeten them.
- Bake for about 40 minutes (this varies depending on the oven). The sides of the clafoutis should be golden brown. The center should spring back slightly when touched.
- The clafoutis can be enjoyed warm or cold, depending on your preference... You can sprinkle with a little icing sugar before serving.
Notes
Apricot clafoutis can consume lukewarm, just let it rest a little after removing it from the oven. It can also be eaten cold, and put in the refrigerator if you prefer.
It keeps at room temperature if you eat it the same day, otherwise you have to place it in the fridge, where he keeps about 2 days.
The recipe is simple to make, I just added an almond in each apricot hollow, the clafoutis was very popular, to be made again
Thanks Mapie! See you soon :)
Excellent recipe, very light clafoutis
I put 1 layer of apricot, the dough and a 2nd layer of apricot.
A repeat without hesitation
Thank you very much, Marianne! I'm glad you like the clafoutis! See you soon :)