Recipes Desserts Fruits and Nuts Apricot-Cherry Clafoutis

Apricot-Cherry Clafoutis

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

This easy-to-make French dessert is often prepared with whole unpitted cherries, but removing the pits makes the dessert easier to eat, and the apricots add a nice tart flavor. You can bake the clafoutis in a 9-inch (23-cm) cake pan, but using a cast-iron pan gives it a lovely caramelized crust.


  • 3 eggs
  • 3/4 cup (6 fl. oz./180 ml) whole milk
  • 1/4 cup (2 fl. oz./60 ml) heavy cream
  • 6 Tbs. (3 oz./90 g) granulated sugar
  • 1 tsp. finely grated lemon zest
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 1/2 cup (2 1/2 oz./75 g) all-purpose flour
  • 2 Tbs. unsalted butter
  • 2 apricots, pitted and quartered
  • 1 cup (6 oz./185 g) pitted cherries
  • Confectioners’ sugar for sprinkling


Position a rack in the middle of the oven and preheat to 400°F (200°C).

In a blender, combine the eggs, milk, cream, 2 Tbs. of the granulated sugar, the lemon zest, vanilla, salt and flour. Process until smooth.

In a 10-inch (25-cm) cast-iron pan, melt the butter over medium heat. Stir in 3 Tbs. of the granulated sugar, then add the apricots and cherries. Stir until the mixture becomes syrupy.

Gently pour the egg mixture over the fruit and sprinkle with the remaining 1 Tbs. granulated sugar. Bake until the clafoutis is puffed and golden brown, about 25 minutes. Let cool slightly, dust with confectioners’ sugar and serve. Serves 4.

Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011)

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