Cherry and Apricot Clafoutis Recipe (2024)

Push a drinking straw through the cherries to perfectly pit them and leave you with a whole, pitted cherry. A sturdy straw, such as one from Starbucks, works particularly well.

This was good and was not difficult, though it takes some time to pit the cherries (but you get a nice break afterwards while the fruit soaks). I had to use the extra 5 minutes of baking time, and it probably could have used a few minutes more. Mine looked just like the picture, but tasting it I felt that the fruit-to-cake ratio was off. Next time I would use about 75% of the specified amount of fruit.

Would this recipe work if all the flour were almond flour, for a gluten-free version? Thank you.

Why are people struggling pitting cherries? Buy a cherry pitter. It will open up entire worlds of cooking.

Use a small piping tip to pit the cherries. Place bottom on cutting board and push the cherry over the tip—the seed pops right out!

Kirsch is recommended because of its cherry flavor but any sweet fruit flavored liqueur or fruit brandy will work: Triple Sec, Curacao, Cointreau, Grand Marnier (all are orange flavored), Calvados (apple), Mirabelle or Slivovitz (plum), etc. I have even used Limoncello in a pinch. It is only 2 TBL so it isn't a big deal. If you want to avoid alcohol you can substitute water or fruit juice. Clafouti is very adaptable. The real genius in this version is the use of almond flour.

I experimented to make this nearly sugar-free. On the third try, I cracked it: I kept one tablespoon of sugar to macerate the fruit and replaced the rest with 18 drops of liquid Stevia. Added an egg white for structure and 1/4 cup milk, left out the Kirsch. It came out GORGEOUS, tasty, not too sweet. Because of the protein and low sugar/fat, it makes a lovely breakfast! I've made this with just apricots and just cherries - both are great. (Tip: You can pit cherries with a chopstick.)

used plums instead of apricotsused honey instead of sugarused kefir and cream cheese instead of yogurt

Question? I haven't made this, but would like to give it a try. The cake in the picture looks upside down to me. Is the batter so creamy that it pushes the fruit to the top while baking? Also, how important is it to use a clafoutis pan (the one piece of baking equipment I don't [yet] own)?

Tasty and easy. I used six minutes extra baking time, without which it was still gooey. Noting prior comments about appearance, I only poured enough batter to leave the tops of the cherries exposed; there was about 2/3 cup batter leftover. I varied the recipe, substituting heavy cream for the yogurt and adding a half tsp powdered ginger; to my taste this was a slight improvement, although it added lots of fat.

While you can still get 'em.

Clafouti is one of my most favorite dessertsI I've made it with berries, stone fruits, and even strawberries (but I wont use them again, they have too much moisture and I had to cook the clafouti forever).Traditional French clafouti is more of a custard than this recipe, made with all heavy cream and always with cherries. The recipe I have always used has milk, eggs, sugar, vanilla, and flour. And I always reduce the sugar.But I'm going to try this recipe, with blueberries!

Not important to use a clafoutis pan. Use a pie plate. The clafoutis in the photo is not upside down. That is how clafoutis looks. The fruit nestles in the batter.

This tasted good, but the fruit all stayed on the bottom, unlike the one in the picture. Perhaps the answer is to save some fruit and scatter on top?

Really good; especially good warm with vanilla ice cream! Rather than buy a bottle of Kirsch to use 2 tablespoons and never touch it again, I used tart cherry juice instead.

Cherries and apricots in season May-September

Used Greek yogurt as that was what's in the house. The texture felt odd, not rubbery, but it that category, and it seemed as though the batter was undercooked. Thoughts?Has anyone made this with milk and not yogurt?

This recipe was so dense and thick. Everyone still ate it. But I’ll try a more traditional recipe next time. - using milk and butter instead of yogurt. And a higher ratio of liquid to flour.

Could you use dried apricots with this?

Made with 1.5 lbs of white and yellow peaches, macerated with sugar and an herbal gin (only liquor on hand). Perfectly luscious. My new go-to clafoutis recipe, and I’ve tried many.

We made this using GF one to one flour instead of AP flour and it was very good. I used chambord instead of kirsch.

Maybe clafoutis is just beyond me both in skill and taste - i keep trying different recipes but every result is disappointing. Cherries were delicious but the apricots (which were firm) dissolved, there was no pudding-like texture. Oh well ...

The recipe does not specify whether these are sour cherries or sweet (Bing-ish) cherries.

The recipe for clafoutis that I learned in its place of origin (Limousin region, France) requires that the cherries NOT be pitted. This keeps the fruit whole and juicy, and keeps the juice out of the batter, giving a wonderful texture to the body of the clafoutis, as well as a beautiful color that contrasts with the cherries. It also drastically cuts prep time. (Just warn your guests about the pits.)

Agree that this dessert is not really a clafouti, but it's darn good! My guests and husband loved it. It will go on my annual list of summer desserts to make.

Made recipe mostly as written but used GF flour instead of AP. Used whole milk yogurt. Used 10” glass pie dish to spread fruit out. Delicious but next time I will put batter in first and then top with fruit to see if I can get more fruit to show through batter.

I’ve always wanted to love clafoutis but find them too dense. I’ve made this recipe and others several times trying to enjoy this simple French dessert. This recipe was the best of them with the substitution of ground almonds for part of the flour. But today I made it and omitted the flour entirely; I kept everything else the same. I loved it! It’s not really a clafoutis anymore, it’s something else - and it’s very good.

I made this once and apparently rated it 5 stars. The next time I made it, it was WEIRD.

Writing the review before we even taste it, because I trust the NYT so much that the flavor will be spot on. I unfortunately do not have a clafoutis pan, so I subbed a 9-inch square baker instead. I think this may have affected the center from baking as quickly as the recipe calls for. Took an extra 10 mins in the oven (last 5 with foil over the top to protect the edges from getting too brown). Excited to dig in once it cools a few mins! :)