Best Apricot-Cherry Clafouti Recipe
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Cook time: 
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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.
Recipe by Wini Moranville at