Apricot clafoutis with almonds

Apricot clafoutis with almonds

What is clafoutis? It’s the perfect dessert for a crowd!

Clafoutis is a baked fruit dessert, topped with custard, that has origins in the Limousin region of France. It’s my go-to dessert whenever I need to feed a crowd – with something made quickly. And although it’s traditionally made with cherries, today we’re going to do something a bit different.

Tangy apricots, creamy custard and sugary crunch. Summer dessert doesn’t get better than this.

This clafoutis is chock-full of ripe summer apricots, and it’s wonderfully light to boot. Plus the almond slices and Turbinado sugar, sprinkled on top just before it’s baked, give it an addictive crunch.

This apricot clafoutis is perhaps my most favorite summer dessert – every spoonful bursts with the essence of the tangy, sun-ripened summer fruits. Enjoy!


Food & wine pairing: Bordeaux, Sauternes with apricot clafoutis

Dessert-sherry wine iconFor a truly spectacular pairing, serve a Sauternes – the legendary sweet wine of Bordeaux – with this clafoutis. Along with the classic nutty notes from the Botrytis (the “noble rot” that infects the grapes), these mouthwatering wines also boast honey and apricot notes that are sublime with this summery dessert.

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Apricot clafoutis with almonds

serves 8
active time: 30 min

For the custard

  1. 1 cup blanched almonds (5 oz) (140 g)
  2. 2 tablespoons unbleached all-purpose flour
  3. 4 extra large eggs
  4. 4 extra large egg yolks
  5. 1 cup organic sugar
  6. 1 cup heavy cream
  7. 1/2 cup milk
  8. 1/2 teaspoon pure almond extract
  9. large pinch sea salt

For the fruits and topping

  1. 1 1/2 lbs (680 g) ripe apricots – halved and pitted
  2. 1/3 cup sliced almonds
  3. 1 1/2 tablespoons Turbinado sugar
  4. honey gelato (or vanilla ice cream)
  1. 1 medium ceramic baking dish (13″ x 9″ x 3″) – buttered

  1. Preheat oven to 375°F (190ºC).
  2. Step 1: To make the custard – Place the almonds and flour in the bowl of a food processor and process for 1 to 2 minutes until very finely ground. Place the eggs and egg yolks in a large bowl and whisk until lightly blended. Add the sugar, cream, milk, almond extract, salt and ground almonds and whisk until well incorporated. Set aside.
  3. Step 2: Place the apricots cut-side-up in the prepared mold. Drizzle with the custard. Sprinkle with the sliced almonds and the Turbinado sugar. Bake for 45 to 50 minutes until the top is puffed up and golden-brown. Serve the clafoutis warm or at room temperature with a scoop of honey gelato on the side.
  4. Cook’s note: The clafoutis can be made up to 4 hours ahead and kept at room temperature. Reheat at 375°F (190°C) for 6 to 7 minutes until just warm. Refrigerating the clafoutis will make the top soggy.

Viviane’s tip
  1. If you want to make 4 servings of this dessert, simply cut the above measurements in half and use a smaller mold. (An 8″ x 8″ x 2″ square one works well.) Bake for 40 to 45 minutes until golden-brown.

Apricot clafoutis with almonds

dessert, clafoutis, apricot


  1. Hilda Carrillo

    Can i use almond flour instead of processing the almonds myself? How much almond flour should i use?

    • vivianebf

      Hello Hilda, Yes, you can use almond flour instead of grinding the almonds. Use 2/3 cup of almond flour for the recipe. Apricot season is here… Enjoy!

  2. Edla F. Stevens

    Would blueberries work in this?

    • Viviane Bauquet Farre

      Hello Elda, Yes, blueberries would work well here, just make sure not to put too many as they do tend to be watery when they cook. Happy baking!

  3. Hello Viviane! I just discovered your website and love everything about it. This dessert looks delicious. What do you think about substituting persimmons for apricots? I’d like to use a fruit that’s in season.

    • Viviane Bauquet Farre

      Hello Anna, Thank you so much for your comment and kind words. I am thrilled you’re enjoying the site! And I love the idea of using persimmons for this clafoutis. I would recommend Fuyus that are ripe, but still firm. Enjoy… and let me know how it turns out!

  4. Can I use 8 whole eggs instead of 4 whole eggs and 4 yolks

    • Viviane Bauquet Farre

      Hi Mirella, I do not recommend using 8 whole eggs for this recipe. You want the base to be custard-y. The extra egg whites will not give you the right texture for this dessert. Happy baking!

  5. I just can’t wait for the local apricots to come in season! The clafoutis would be a sublime way to enjoy all the best of their short season!

  6. Oh this looks so wonderful Viviane! Clafoutis are so good, never had one with apricot. that is truly original. Can,t wait to have good apricots available here.

  7. Pingback: Cherry–almond clafoutis with Cognac | Food & Style

  8. This could easily become my go to dessert as well. What a delicious looking treat! Love the idea of the cherry-almond one with cognac as well.

  9. Your clafoutis with sweet ripe apricots looks amazing, Viviane.

  10. Pingback: Honey gelato — food & style

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