Apricot and Blueberry Clafouti

Apricot & Blueberry Clafouti

Apricot and Blueberry Clafouti

Ever hear of a “clafouti?” Me neither, until about month ago when suddenly it seemed like that’s all anyone could talk about. I was intrigued by this strange sounding dessert so I looked it up in one of my go-to baking cookbooks, “The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook.” And there it was, the clafouti, a French dessert traditionally made with sweet cherries that also works well with apricots, peaches, pears, plums, and more (the book advises against using raspberries).

And the best part was that the recipe looked simple. In fact, it was so simple I was ashamed I hadn’t made it before: toss some fruit in a casserole dish, whisk together a quick custard-like batter, pour it over the fruit and bake. Done.

Clafouti: dry and wet ingredients Clafouti: pour wet into dry Clafouti: mix batter well

Seriously, that’s all there is to it – chop, mix, pour and it’s in the oven in less than 10 minutes!

I used apricots and a smattering of blueberries, both of which I’d picked up at the farmer’s market the previous morning, and the combination was amazing! Clafouti is a fantastic and unfussy way to celebrate summer fruits: it’s sweet, decadent and has a smooth custard-like texture that will impress your guests.

Clafouti: sliced apricots Unbaked clafouti

Apricot and Blueberry Clafouti (adapted from “The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook“)

2 cups sliced apricots (cut into 6ths)

3/4 cup blueberries

1/4 cup brown sugar

3/4 cup all-purpose flour

1/3 cup granulated sugar

1/2 teaspoon salt

3 large eggs

1 1/4 cup milk

1 teaspoon vanilla extract

Preheat the oven to 375°F and coat a baking pan or casserole dish (9- or 10-inch) with non-stick cooking spray. Scatter the apricots and blueberries in the dish and sprinkle with brown sugar.

Combine the flour, sugar and salt in a medium bowl. In a separate bowl whisk together the eggs, milk and vanilla until well combined. Slowly beat the liquid into the dry ingredients and whisk until the batter is completely smooth. Pour the batter over the fruit and place the pan in the oven.

Bake 40 to 50 minutes until a toothpick inserted into the center comes out clean. Serve at room temperature.

Note: The clafouti will puff up in the oven but sink when it cools.

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  • Pam posted: 19 Jul at 7:14 pm

    What kind of milk did you use?

  • Jackie posted: 19 Jul at 8:57 pm

    I used skim milk which was all that was available and thought it worked very well, although whole milk is ideal. I haven’t tried a clafouti with soy milk but think it would work as long as you omitted some sugar (soy milk is sweeter than regular milk).

  • Tara posted: 20 Jul at 9:32 am

    My mom has been smitten with Clafouti aux cerises for the past couple summers. When she makes it it turns out a little dry and too eggy. Maybe she overcooks it? Welcome to the clafouti world!


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