Apricot Lemon Clafoutis

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Apricot Lemon Clafoutis…the classic french dessert with a delicious summer twist! This recipe is for all the custard, pie, and cake lovers alike. So easy to make, bursting with flavor, and all you need in a blender. The sweet lemony custard is poured over the fresh apricots and then baked to golden perfection. If you love custard desserts and fresh summery flavors, this dessert is for you! Be sure to finish this simple, yet elegant cake with a dusting of powdered sugar and a dollop of Chantilly Cream. Every bite is creamy, sweet, lemony, and melt in your mouth delicious. Serve this recipe alongside your morning brunches or for dessert. So GOOD!

About The Recipe

It’s finally apricot season and I couldn’t be more excited to share this with all of you! Apricots are definitely one of my favorite stone-fruits, but it’s one of the few fruits we don’t really have a lot of recipes for on the blog. Our Apricot Babka from last November was something that was an instant favorite.

So, when we saw the grocery store finally stocking apricots, we knew we wanted to do something SUPER summery.

A clafoutis is something my mom and I have been wanting to make for a while, but we knew we wanted something different than the traditional one that is made with fresh cherries.

So, for our take on it, we decided to use the fresh apricots we just bought and, for a little bit more summer flavor, we added a touch of lemon zest to the batter.

The end result? A luscious and custardy dessert that has just the right amount of flavor. When you get a big bite of apricot, it really just makes this whole dessert. Especially since the apricots are just barely cooked! They’re not mushy at all, so every bite has wonderful textures.

This clafoutis recipe is definitely a must-have for any and every summer weekend/celebration. It’s so easy to make and SO delicious!

What is a Clafoutis?

Pronounced “kla·fou·ti”, this french dessert is essentially a crepe-like batter, but once cooked, is very soft and custardy, almost flan-like. Typically made with fresh fruit such as cherries, it’s a delicious summertime/any time dessert. Served warm with a light dusting of powdered sugar, it’s guaranteed to become everyone’s new favorite treat!

Our version is made with lemon zest and apricots to really give this dessert a very summery/American spin.

Reasons You Will Love This Apricot Clafoutis

• Super simple to make.
• Requires minimal ingredients.
• You only need a blender to mix up the batter!
• Any fruit can be used in this recipe.
• Perfect for breakfast, brunch, or dessert.
• A great recipe for pie lovers, custard lovers, and cake lovers alike!

Equipment Needed

• Blender
• Tart Pan
• Sharp Knife

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

• Fresh Apricots – are our fruit of choice for this dessert.
• All-Purpose Flour – makes this batter almost crêpe-like.
• Granulated Sugar – sweetens the batter and helps it brown.
• Large Eggs – are the thickening agent that create the perfect texture.
• Whole Milk – is the main liquid used in this recipe resulting in a perfect crêpe-like batter.
• Vanilla Extract – adds a beautiful undertone and enhances the flavors in this clafoutis.
• Lemon Zest – brightens the flavor.

How To Make Apricot Clafoutis

Step 1: Make the batter

Combine flour, sugar, eggs, milk, vanilla, and lemon zest in blender. Blend on medium-high speed until smooth, about 2 minutes. Set aside for 30 minutes.

Step 2: Halve and pit apricots

With a sharp knife, cut apricots in half and remove pits.

Step 3: Prep pan

In a 9 inch tart pan, spoon in about 1 Tablespoon of unsalted butter. Spread all the way across the pan. Sprinkle heavily with sugar.

Step 4: Put into pan and bake

Place apricot halves into the tart pan, leaving the cut side up. Pour the batter into the pan, being careful to not cover the apricots. Bake for 35 minutes. Serve warm!

Clafoutis Troubleshooting

Why is my clafoutis rubbery? This is a very common problem, but don’t worry! It’s simple. The reason for a rubbery clafoutis is that it was over-baked. Be sure to follow the baking times below in the recipe card for best results!

Why is my clafoutis runny? A runny clafoutis, especially in the middle, means it’s underbaked! Your fruit may also have added extra moisture, but this typically tends to be underbaking. You can cover with foil and bake for 5-10 more minutes to see if this helps, but this may result in a rubbery texture. Be sure to check that your oven temperature is accurate!

My clafoutis sank after cooling! Don’t worry! This is actually okay. Think somewhere along the lines of a soufflé. Heat/steam cause a soufflé to rise. Once you take it out of the oven, it starts to sink. The same with a clafoutis. It’s perfectly okay to eat.

How To Serve Apricot Clafoutis

Clafoutis is best served warm (not hot!), with a light dusting of powdered sugar, and a dollop of Chantilly Cream. We also liked this rich custard dessert with a scoop of our classic Vanilla Ice Cream. Though, just to be honest, this dessert is simply delicious on it’s own!

How To Store

Leftover clafoutis can be stored covered in the refrigerator for 2-3 days. It also can be frozen for up to 1 month! We recommend letting the clafoutis come to room temperature before serving. You can also briefly heat it up in the microwave, but it may become slightly rubbery if left too long.

Variations

With this recipe, you can really do anything! Here are a few of our favorite things to do instead of apricots in this recipe.

• Sliced peaches
• Pitted cherry halves
• Sliced plums
• Fresh Blueberries
• Halved Strawberries
• Blackberries
• Orange zest instead of lemon zest

Looking for more recipes like this? Here are a few you may like: Southern Chess Pie, Maple Crème Brûlée, Coconut Custard with Strawberry Rhubarb Compote, No Fail Lemon Bars

Expert Tips

• When making the batter, be sure there are no lumps! It needs to be very smooth.
• Don’t skip allowing the batter to rest! This is very important.
• If you would like, you can cut the apricots smaller.
• Be sure to completely butter and sugar your pan. The bottom and sides of the pan need to be coated thoroughly!
• Bake time may vary depending on how your oven cooks. Keep an eye on it.
• Serve this clafoutis warm!

When you make this Apricot Lemon Clafoutis, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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