Apricot Clafoutis and What To Do With Lots of Apricots

Apricot Clafoutis and What To Do With Lots of Apricots

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.

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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
Read the whole recipe on MJ's Kitchen