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Sun-Kissed California Apricot & Almond Clafoutis

Sun-Kissed California Apricot & Almond Clafoutis

A classic French clafoutis, but with a sunny West Coast attitude. We are swapping traditional dark cherries for brilliantly tart, honey-sweet fresh California apricots, nestling them in a delightfully wobbly, almond-scented custard. It is the kind of rustic, effortless dessert you pull out of the oven when friends are lingering over the last drops of an orange wine.

Marguerite Lavigne
Marguerite Lavigne
Prep: 17 minutes
Cook: 40 minutes
6
easy
dessert
stone fruitcustardbakingbistro classic+1

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Timeline

1 hour 7 minutes
0m15m30m45m1h1h7
Prepare Baking Dish
Arrange Fresh Apricots
Blend Custard Batter
Pour & Garnish
Bake the Clafoutis
40m
Cool and Dust
15m

Ingredients

  • 1 lb Fresh California apricots(halved and pitted)
  • 1 tbsp Unsalted butter(softened, for greasing the pan)
  • 1/2 cup Granulated sugar(divided (1 tbsp for the pan, 7 tbsp for the custard))
  • 3 Large eggs(room temperature)
  • 3/4 cup Whole milk(room temperature)
  • 1/4 cup Crème fraîche(for a West Coast tang)
  • 1/2 cup All-purpose flour
  • 1/2 tsp Almond extract
  • 1 tsp Vanilla bean paste(or high-quality vanilla extract)
  • 1 tsp Orange zest(freshly grated)
  • 1/4 tsp Kosher salt
  • 2 tbsp Sliced almonds(for a toasted crunch)
  • 1 tbsp Powdered sugar(for serving)

Instructions

  1. 1

    Preheat your oven to 375°F (190°C). Generously rub the inside of a 9-inch ceramic or glass baking dish with 1 tbsp unsalted butter, then dust the bottom and sides with 1 tbsp granulated sugar, tapping out any excess.

    5 min

    Tip: Coating the dish with sugar gives the crust a beautiful, slight caramelization that feels very neighborhood bistro.

  2. 2

    Gently tear or slice your 1 lb fresh California apricots in half and remove the pits. Arrange them snugly, cut-side down, in a single layer across the bottom of your prepared baking dish.

    5 min

    Tip: If your apricots are particularly massive, quarter them! You want them to peek through the custard, not drown in it.

  3. 3

    In a blender (my favorite lazy trick) or a large bowl with a sturdy whisk, combine your 3 large eggs, 3/4 cup whole milk, 1/4 cup crème fraîche, the remaining 7 tbsp granulated sugar, 1/2 cup all-purpose flour, 1/2 tsp almond extract, 1 tsp vanilla bean paste, 1 tsp orange zest, and 1/4 tsp kosher salt. Blend or whisk aggressively until completely smooth and wonderfully frothy.

    5 min

    Tip: The crème fraîche is my little California secret here—it cuts through the richness and adds a bright, subtle tang that heavy cream simply cannot achieve.

  4. 4

    Carefully pour the frothy custard batter directly over the apricots in the dish. Scatter your 2 tbsp sliced almonds evenly across the top of the batter.

    2 min

    Tip: Pour slowly over the back of a spoon if you are worried about displacing your beautifully arranged fruit.

  5. 5

    Transfer the dish to the oven and bake until the custard is puffed, golden-brown around the edges, and just barely set in the center. It should still have a charming little wobble when you gently shake the pan.

    40 min

    Tip: Do not overbake! Custard relies on residual heat to finish setting as it cools on the counter.

  6. 6

    Remove the clafoutis from the oven and let it cool on a wire rack for at least 15 minutes. It will dramatically deflate as it cools—do not panic, this is exactly what it is supposed to do! Just before bringing it to the table, dust the top generously with 1 tbsp powdered sugar.

    15 min

    Tip: Serve this warm, ideally with a spoon and absolutely no apologies.

Chef's Notes

Technically, a French culinary purist would tell you this is a flaugnarde because we aren't using cherries. But we are in California, and frankly, we don't care about the rules when the fruit is this spectacular. Pour yourself a chilled, skin-contact Chenin Blanc while you bake. The crème fraîche gives this custard a gentle tang that balances the honey-like sweetness of late July apricots beautifully.

Frequently Asked Questions

How long does Sun-Kissed California Apricot & Almond Clafoutis take to make?

Sun-Kissed California Apricot & Almond Clafoutis takes about 57 minutes total. That includes 17 minutes of prep and 40 minutes of cooking.

How many servings does this recipe make?

This recipe makes 6 servings.

What skill level is needed for Sun-Kissed California Apricot & Almond Clafoutis?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Sun-Kissed California Apricot & Almond Clafoutis?

The main ingredients are: Fresh California apricots, Unsalted butter, Granulated sugar, Large eggs, Whole milk, Crème fraîche, All-purpose flour, Almond extract, Vanilla bean paste, Orange zest, Kosher salt, Sliced almonds, Powdered sugar.

What type of meal is Sun-Kissed California Apricot & Almond Clafoutis?

Sun-Kissed California Apricot & Almond Clafoutis is categorized as: dessert.