Cherry and Apricot Clafoutis Recipe

Name: Cherry and Apricot Clafoutis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound ripe cherries, stemmed and pitted; 3/4 pound ripe apricots, halved and pitted; 2 tablespoons Kirsch; 6 tablespoons sugar; ⅓ cup (40 grams) unbleached all-purpose flour; ⅓ cup (35 grams) almond flour; 3 eggs; 1 vanilla bean, scraped, or 1 teaspoon vanilla; Pinch of salt; ⅔ cup low-fat yogurt

Servings: persons

1
Toss the cherries and apricots with the Kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes.
2
Drain over a bowl.
3
Sift together the all-purpose flour and almond flour.
4
Preheat the oven to 375 degrees.
5
Butter a 9- or 10-inch ceramic tart pan or clafoutis dish.
6
Arrange the drained cherries and apricots in the dish.
7
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean or vanilla.
8
Add the salt and the liquid from the cherries and apricots and combine well.
9
Slowly beat in the sifted flours and whisk until smooth.
10
Add the yogurt and combine well.
11
Pour over the fruit, scraping out all of the batter with a rubber spatula.
12
Bake in the preheated oven for 40 minutes, until the top is browned and the clafoutis is firm and puffed.
13
Press gently on the top in the middle to see if its firm.
14
If it isnt, return to the oven for 5 minutes.
15
Remove from the oven and cool on a rack.
16
Serve warm or at room temperature.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 pound ripe cherries, stemmed and pitted, 3/4 pound ripe apricots, halved and pitted, 2 tablespoons Kirsch, 6 tablespoons sugar, and more.

Yes, Cherry and Apricot Clafoutis falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cherry and Apricot Clafoutis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions