As you’ll see in the second part of this post, I’ve been dealing with a great crop of apricots this year. Because of a warm spring with no late frost, the apricot trees in the area produced quite heavily. Thanks to my gracious neighbor, I was able to gather enough apricots to jam and freeze, plus try out a couple new recipes – one recipe being this Apricot Clafoutis – a light custard with sweet and tasty apricots. Because of the sweetness of the apricots, this Apricot Clafoutis requires very little sweetener – just a little maple syrup and a sprinkle of brown sugar.
Clafoutis has become one of our favorite breakfasts. It is so easy to throw together, requires a quick bake, and is a delightful way to start the day. Leftovers can be refrigerated and served cold the next day or heated in the microwave for about 1 minute. Since I first made an apple clafoutis last fall, I’ve made a clafoutis with cherries, blueberries, and now apricot. I can honestly say, we don’t have a favorite. They are all good! We just love the creaminess of the custard and the goodness of fresh fruit.
Fresh Apricot Clafoutis Recipe
Recipe Author: MJ of MJ’s Kitchen
Prep and Cook Time: less than an 1 hour
- 2 Tbsp. brown sugar
- 2 Tbsp. butter
- 3 large eggs
- 3 Tbsp. maple syrup
- 1/8 tsp. salt
- 1 tsp. vanilla extract
- 1/2 cup unbleached flour, sifted
- 3/4 cup milk or milk substitute