Pin it
Apricot and almond clafoutis offers the ultimate mix of easy-to-make and mouthwateringly good. This classic French treat turns juicy fruit and ground almonds into a comforting, creamy creation. With its unique texture somewhere between custard and cake, every bite brings pure delight.
I first tried making this during a summer when we had way too many apricots. It's now become our family's go-to Sunday treat. The subtle sweetness of almonds pairs perfectly with the tangy apricots, creating flavor magic you won't be able to resist.
Pin it
Insider tips for amazing apricot and almond clafoutis
- Ripe apricots: Their natural juice adds wonderful flavor
- Fresh eggs: They give that soft, perfect texture
- Almond powder: Adds richness and special mouthfeel
- Whole milk: Makes sure everything stays creamy
- Melted butter: Brings extra flavor goodness
- Flour: Gently holds everything together
- Vanilla: Makes all other flavors pop
- Sugar: Balances out the fruit's tanginess
Mastering the steps of apricot and almond clafoutis
- Fruit arrangement:
- Carefully place pitted apricots in your buttered dish.
- Mixing magic:
- Whisk eggs and sugar until light and fluffy.
- Gentle combining:
- Mix in flour and almond powder without overworking the batter.
- Finishing touch:
- Slowly pour your mixture over the fruit so they stay nicely arranged.
My family's been crazy about this dessert for generations. Mom used to tell me how at summer family gatherings, this clafoutis would vanish from the table before anything else. Both kids and grandparents would fight over the last pieces, showing how this treat really brings everyone together.
Pin it
Delightful serving ideas for apricot and almond clafoutis
This dessert tastes best when slightly warm with a light dusting of powdered sugar. For an extra special treat, serve it with:
- A scoop of vanilla ice cream
- A small dollop of whipped cream
- A drizzle of red berry sauce
- A cup of Earl Grey tea for a refreshing contrast
Creative twists on apricot and almond clafoutis
Switch apricots for peaches, cherries or plums
Try hazelnut powder instead of almond
Add lemon zest for a fresh twist
Sprinkle sliced almonds on top before baking
Experiment with orange blossom water for different flavor
Storing and reheating your apricot and almond clafoutis
Keep your dessert in an airtight container in the fridge for up to 5 days. To warm it up:
- Microwave:
- 15 seconds + extra 10-second bursts
- Oven:
- 5 minutes at 180°C
Don't ever try freezing it
Pin it
This dessert means way more to me than just something sweet to eat. It's about sharing, tradition, and pure enjoyment. Each bite takes me back to childhood summers, afternoon treats at grandma's house, and the simple magic of recipes passed down through generations.
Enjoy every bite!
Frequently Asked Questions
- → Can I swap apricots for other fruits?
- Absolutely! Seasonal fruits like peaches or plums work great too.
- → How can I tell if it’s fully cooked?
- Stick a toothpick into the batter (not the fruit). If it comes out clean, it’s good to go!
- → Can almond powder be replaced?
- Yes, use hazelnut, pistachio powder, or even shredded coconut instead.
- → What kind of milk is best?
- Whole milk, cream-milk blends, or even almond or coconut milk all work well.
- → What’s the best way to serve it?
- Enjoy it warm, sprinkled with powdered sugar and maybe with vanilla ice cream or whipped cream on the side.