How to Make Cherry-Apricot Clafouti

Cherry-Apricot Clafouti, Fresh from the Oven. Looks so promising!

I love cherries. I love apricots. I love clafouti. So, I put them together for one amazing dessert.

However….before you run off to get the fruit, a caveat: Make sure your apricots are in peak flavor condition. No amount of rich, golden custard or deeply flavored spirits—or even sugar—can make sub-par apricots taste good.

As always, buy local fruit if you can (alas, I don’t live the Land of Apricots). If you have to buy trucked-in fruit, buy just one piece. Go out into the parking lot. Taste it, and if it isn’t great, do not put it in your clafouti!

I’ve always had fabulous luck with Washington cherries and Colorado Peaches, but the apricots tend to be hit-or-miss.

A slice of clafouti. The cherry and the custard were wonderful. Alas, the apricots....

A slice of clafouti. The cherry and the custard were wonderful. Alas, the apricots….

That said, this recipe is great, as long as the fruit is great.

PS: A reader asked if I thought a Peach-Blueberry Clafouti would work. I’d bet money it would.
Other FAQs:
Would a Cherry-Peach Clafouti work? Yes! By all means.
Can you use sour cherries in clafouti? YES! I just tried this the other day (July 12, 2017) and it was wonderful.
How about a plum clafouti? That’s next on my list to test.
• How about a strawberry clafouti recipe? ‘Fraid not! A reader commented below that the strawberries are too soft–too liquidy: They made her clafouti into a mush (her comment is in the comment section below).

• What Fruits Can Be Used in a Clafouti?: Frankly, I think any stone fruit (fruit with a pit in it–cherries, apricots, plums, peaches) or firm berries (such as blueberries) or a combination of such fruits would be lovely, as long as the fruits are fresh, flavorful, and in season. Just make sure that whatever combination of fruits you use adds up to 12 ounces (after peeling, pitting, prepping, etc.). Check out my master recipe for clafouti—just substitute your soft fresh fruit for the cherries.

I want my apricots to be this fresh, this ripe, and this local. (Photo taken in the Drome, France. Photo by Toolmantim via Flickr.

I want my apricots to be this fresh, this ripe, and this local. (Photo taken in the Drome, France. Photo by Toolmantim via Flickr).

PS: What kind of dish should you use for making Clafouti? A deep-dish pie plate will do just fine. Here’s a great dish for making Clafouti.





Best Apricot-Cherry Clafouti Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 6
Make sure your apricots are the best they can be! Buy one and go taste it in the parking lot. Go back and buy more if they're good. Otherwise, just make a cherry clafouti (see link below this recipe box).
  • 6 ounces pitted fresh sweet cherries or frozen pitted sweet cherries, thawed and drained well
  • 3 to 4 medium apricots, pitted and sliced (about 6 ounces after prepping)
  • 3 large eggs
  • ½ cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon kirsch (cherry brandy) or other cherry-flavored liqueur (optional)
  • Pinch of salt
  • ½ cup all-purpose flour
  • 1 cup whole milk
  • ¼ cup heavy cream
  • ¼ cup confectioners’ sugar
  • Spiked and Sweetened Whipped Cream (see recipe, below)
  1. Preheat the oven to 375°F. Butter and sugar a 9-inch round nonmetal baking dish with 2-inch sides (a deep-dish pie plate will do).
  2. Spread the cherries and apricots in the baking dish. In the bowl of an electric mixer, beat the eggs, sugar, vanilla, kirsch, and salt on medium speed until well combined. Slowly beat in the flour, milk, and cream until combined. Pour the batter over the fruit.
  3. Bake until a thin knife inserted near the center of the clafouti comes out nearly clean (a few crumbs are fine) and the top is a deep golden color, about 35 to 40 minutes. If the top is brown before the custard is done, loosely cover with a sheet of foil. Place on a wire rack to cool, but serve warm. Just before serving, dust the top of the clafouti with confectioners’ sugar. Slice into wedges and serve with Spiked and Sweetened Whipped Cream.
  4. Note: Never worry about a clafouti that sinks in the middle...It probably will, and it's a badge of honor that you've made a beautiful true-to-France homemade dessert.
  5. Sweetened Spiked Whipped Cream: Place ¾ cup cold heavy cream into a chilled mixing bowl. Add 2 tablespoons confectioners’ sugar and 2 teaspoons kirsch (cherry brandy) or other cherry-flavored liqueur. Beat on medium speed with an electric mixer until soft peaks form.





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8 comments to How to Make Cherry-Apricot Clafouti

  • I don’t think you’d even have to go to the parking lot. I’ve never had a produce guy complain if I wanted to taste something in the store before I bought it. Often they will offer samples for free. They want you to be happy with your purchases. At least that’s how we roll here in the west. 🙂

    It was a good try!

  • Wini

    Wow! I’ve never tried that. But I bet you’re right—here in the Midwest, I bet they’d let you have a taste. Great idea, Jessica!

  • Linda

    I once made a very large strawberry clafouti for special picnic. It took forever to bake, as the strawberries had so much moisture, and in the end it was just a big pink mush. People liked the taste, but I felt awful bringing such a disaster to the party!

  • I have had the same issue with peaches. I ended up buying plums. I could tell they were good because they smelled so good. I finally found some peaches that were good, but only this week. I live in Southern California. We are spoiled because we have access to so much, but for some reason the big food corporations have cornered the market and ruined it for us. They have managed to make the fruit look good, but has no taste and no smell. It is all so disappointing. Your recipe is a great recipe to be saved so when we do find good fruit we have what I call a toolbox recipe. That is one to bring out of the culinary toolbox that is just a great recipe. Thanks for sharing it with us.


  • This is one of the BEST summer desserts I have ever had. Ever. I plan on making it at home this weekend

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