If you’re looking for a rustic yet elegant dessert that captures the essence of summer, this Classic Apricot and Sweet Cherry Clafoutis is just the recipe for you. This French-inspired baked custard is simple to make and showcases the natural sweetness of ripe apricots and juicy cherries. With a tender, custard-like texture and a hint of almond and vanilla, this dish is perfect for brunch, a light dessert, or even an indulgent breakfast treat.
Why You’ll Love This Clafoutis Recipe:
- Effortless Preparation: A quick blend of ingredients and a simple bake—no complicated steps!
- Seasonal Ingredients: Fresh apricots and cherries make this dish shine.
- Rich Yet Light: The balance of eggs, milk, and half and half creates a smooth, airy texture.
- Versatile & Customizable: Swap in different fruits or add a dusting of powdered sugar before serving.
What you will need to make this Classic Clafoutis:
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Eggs – Provide structure and richness to the custard.
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Milk – Adds moisture and helps create the creamy texture.
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Half and Half – Enhances creaminess and richness.
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Almond Extract – Complements the cherries with a nutty depth of flavor.
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Vanilla Extract – Adds warmth and enhances overall sweetness.
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Salt – Balances the sweetness and enhances flavors.
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Sugar – Sweetens the dish and helps with caramelization.
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Flour – Gives the batter slight body, creating a delicate custard.
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Lemon Zest – Adds brightness and a touch of citrus aroma.
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Sweet Northern Cherries – The star fruit, bringing sweetness and juiciness.
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Apricots – Add a tart contrast and soft texture.
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Butter – Creates a golden, slightly crisp top and adds richness.
How to make Apricot and Sweet Cherry Clafoutis:
- Preheat & Prepare
- Preheat your oven to 350°F.
- Grease a medium-sized baking dish (at least 1 1/2 inches deep) with butter or non-stick spray.
- Blend the Batter
- In a blender, combine milk, sugar, eggs, vanilla extract, almond extract, salt, and flour.
- Blend at high speed until the mixture is fully incorporated and frothy (about one minute).
- Assemble the Clafoutis
- Pour the batter into the prepared dish.
- Evenly distribute the cherries over the batter.
- Arrange the apricots, skin side down, in a visually appealing pattern.
- Optionally, place cherries in the center of the apricot halves.
- Lightly press the apricots into the batter to ensure they are coated.
- Enhance the Flavor
- Grate fresh lemon zest evenly over the top.
- Dot the top with small cubes of butter.
- Bake to Perfection
- Bake for 40-50 minutes, rotating the dish halfway through.
- The top should be golden brown and puffed up, with little to no jiggle when shaken.
- Cool & Serve
- Allow to cool for about 15 minutes before serving.
- Serve warm for the best flavor and texture.
- Store leftovers in the refrigerator for up to one week.
Serving Suggestions
- Classic French Style: Dust with powdered sugar before serving.
- Gourmet Touch: Pair with a dollop of whipped cream or vanilla ice cream.
- Breakfast Twist: Serve with a drizzle of honey or maple syrup.
This Apricot Sweet Cherry Clafoutis is a perfect balance of simplicity and sophistication. Whether enjoyed fresh out of the oven or chilled the next day, it’s bound to become a seasonal favorite. Enjoy!
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Equipment
- Baking Dish
- Measuring spoons
- measuring cups
- Blender or mixing bowl and whisk
Ingredients
Instructions
- Preheat oven to 350 degrees. Butter or grease a medium-size baking dish that is at least 2 inches deep.
- Place milk, half and half, sugar, eggs, vanilla, almond extract, salt and flour into a blender. Blend at top speed until mixed and frothy, about a minute or so. You can also whisk in a bowl if you do not have a blender.1 cup milk, ¼ cup half and half, 1½ cups sugar, 6 eggs, 1 tablespoon vanilla extract, 2 teaspoons almond extract, 1 ½ teaspoon salt, 1 cup flour
- Pour the mixture into the buttered dish. Distribute the cherries over the entire batter. Place the apricots into the batter skin side down to form a pattern. You may place cherries into the center of them if you wish.1 cup sweet cherries, 6 apricots
- Slightly push the apricots into the batter if need be, so they are coated with batter.1 teaspoon lemon zest
- Grate the lemon zest over the top. Distribute the 8 tiny squares of butter over the top.2 tablespoons butter
- Place in oven. Bake for 40-50 minutes. Spin half way through. Ovens vary. You are looking for a browned and puffed up top, and when you move the pan back and forth, there is little to no “wiggle”
- Allow to cool for about 15 minutes before serving. Best served warm, but can keep leftovers for up to a week in the refrigerator.
So delicious! The combo of the apricot and cherry was amazing! Thank you for this awesome recipe!
Ned,
We love stone fruits, and just had to combine them! Thank you!
Dina and Bruce
This is was a hit with our family! The combination of apricot & cherries was incredible! 👌