Oh, you are going to LOVE this! If you’re looking for a dessert that tastes like you spent hours on it but is actually ridiculously quick, then our Quick Apricot and Raspberry Clafoutis is your new best friend. Seriously, I whip this up when unexpected guests drop by, or even just when I get a craving for something sweet and, well, French! It’s that easy. The magic is in the super simple batter that just bakes into this creamy, custardy hug around the fruit. And the combo of sweet apricots with those little bursts of tart raspberries? Chef’s kiss!
Why You’ll Love This Quick Apricot and Raspberry Clafoutis
Honestly, this Quick Apricot and Raspberry Clafoutis is a winner for so many reasons. Here’s why it’s become a staple in my kitchen:
- It’s just SO easy to whip up, even if you’re not usually a baker. Seriously, anyone can do this!
- The flavor combo is just heavenly – those sweet, tender apricots playing with the bright, zesty raspberries? Perfection.
- It looks so fancy and elegant when it comes out of the oven, but it’s secretly super simple. Your guests will think you slaved away!
- And the best part? It’s ready in under an hour, which means you can totally make this on a weeknight when a dessert craving hits.
Gather Your Ingredients for Quick Apricot and Raspberry Clafoutis
Okay, for our amazing Quick Apricot and Raspberry Clafoutis, you’re going to need just a few things, and most of them you probably already have in your pantry! First up, we need 3 large eggs – these are the backbone of our custardy batter. Then, about half a cup, or 100 grams, of regular granulated sugar to sweeten things up. For the liquid base, grab 1 cup (that’s 240 ml) of whole milk and half a cup (120 ml) of heavy cream. This combo makes it super rich and creamy. Don’t forget 1 teaspoon of pure vanilla extract – it’s a must! And if you have it, a little splash of almond extract, maybe half a teaspoon, adds this lovely depth that just screams French bakery. Now for the dry stuff: half a cup, or 65 grams, of all-purpose flour, and just a quarter teaspoon of salt to balance the sweetness. Oh, and make sure you have 1 tablespoon of butter, softened, to grease your baking dish. Finally, the stars of the show: 1 cup (about 150 grams) of fresh or frozen apricots, all pitted and cut into halves or quarters, and about half a cup, or 75 grams, of fresh or frozen raspberries. You can even dust it with powdered sugar at the end if you’re feeling fancy!
Ingredient Notes and Substitutions for Quick Apricot and Raspberry Clafoutis
Let’s talk about a couple of key players in our Quick Apricot and Raspberry Clafoutis. That little bit of almond extract? It’s totally optional, but trust me, it gives the clafoutis this wonderful, subtle nutty flavor that pairs beautifully with the fruit. If you don’t have it, you can just skip it, or maybe add a tiny bit more vanilla. Now, about the fruit – fresh is always lovely, but don’t you worry if you only have frozen! Just toss them in straight from the freezer, no need to thaw them first. They’ll release their juices as they bake, which is totally fine. You can also totally swap out the apricots and raspberries for other stone fruits or berries you love – peaches, plums, blueberries, blackberries, they all work wonderfully!
Step-by-Step Guide to Making Quick Apricot and Raspberry Clafoutis
Alright, let’s get this Quick Apricot and Raspberry Clafoutis in the oven! It’s really straightforward. First things first, get your oven preheated to 375°F (that’s 190°C). While that’s warming up, grab your pie plate or baking dish – a 9-inch one is perfect. Take that softened butter and just slather it all over the inside of the dish. Don’t be shy, we want to make sure nothing sticks!
Now, in a big bowl, crack in your 3 large eggs. Add your granulated sugar, and just whisk them together until they’re nicely combined. Then, slowly pour in your milk and heavy cream while you keep whisking. Stir in that lovely vanilla extract, and the almond extract if you’re using it. It’s starting to smell amazing already!
In a separate, smaller bowl, give your flour and salt a quick whisk together. This just makes sure the salt and flour are evenly distributed. Now, here’s the trick: gradually add this dry mixture to your wet ingredients. Whisk it gently, just until everything comes together and you don’t see any dry flour lumps anymore. Seriously, don’t go crazy mixing it; we don’t want a tough clafoutis!
Next, arrange your cut-up apricots in the bottom of that buttered dish. They’ll form the cozy bed for our batter. Scatter those beautiful raspberries all over the apricots. Then, carefully pour that lovely, smooth batter right over the fruit. Make sure it covers everything evenly.
Pop that dish into your preheated oven. You’ll want to bake it for about 30 to 40 minutes. You’re looking for it to be set and have these gorgeous golden-brown edges. A little trick is to insert a knife near the center; if it comes out clean, it’s ready to go! Give it just a few minutes to cool down a bit before you serve it. And if you’re feeling extra, a little dusting of powdered sugar on top is just divine!
Tips for the Perfect Quick Apricot and Raspberry Clafoutis
To make sure your Quick Apricot and Raspberry Clafoutis is absolutely perfect, a few little things can help. Don’t overmix the batter once you add the flour; just mix until it’s combined. Overmixing can make it a bit tough. Also, if you’re using frozen fruit, don’t thaw it first! Just toss it in frozen. This stops the batter from getting too watery. And when you’re checking for doneness, a knife inserted near the center should come out clean, with maybe just a few moist crumbs clinging to it – that’s the sweet spot for a perfectly tender clafoutis!
Serving Suggestions for Your Quick Apricot and Raspberry Clafoutis
This Quick Apricot and Raspberry Clafoutis is honestly wonderful all on its own, especially when it’s still a little warm from the oven. But if you want to take it up a notch, a simple dusting of powdered sugar is classic and pretty. For a bit of extra decadence, try a dollop of lightly sweetened whipped cream or a scoop of good quality vanilla bean ice cream. A tiny drizzle of honey or a sprinkle of toasted slivered almonds can also add a lovely finishing touch without overpowering the delicate fruit flavors.
Storing and Reheating Your Quick Apricot and Raspberry Clafoutis
Got some leftover Quick Apricot and Raspberry Clafoutis? Lucky you! Once it’s completely cool, just pop it into an airtight container or cover the dish tightly with plastic wrap. It’ll keep nicely in the refrigerator for about 2-3 days. When you’re ready for another slice, you can enjoy it cold, or gently reheat it. I like to pop a slice in the microwave for about 20-30 seconds, just until it’s warmed through. You could also pop it in a low oven for a few minutes if you prefer!
Frequently Asked Questions About Quick Apricot and Raspberry Clafoutis
Got some questions about our super speedy Quick Apricot and Raspberry Clafoutis? I totally get it! Let’s clear a few things up.
Can I use other fruits in this clafoutis? Absolutely! This recipe is so forgiving. While the apricot and raspberry combo is fantastic, feel free to experiment with other fruits. Peaches, plums, cherries (make sure to pit them!), blueberries, or even a mix of berries work beautifully. Just make sure they’re cut into bite-sized pieces if they’re larger.
How do I know when the clafoutis is ready? It’s pretty easy to tell! When your Quick Apricot and Raspberry Clafoutis is done, it will be puffed up and golden brown around the edges. The center should look set, not jiggly. The best test is to gently insert a thin knife or a toothpick near the center; if it comes out clean with just a few moist crumbs, it’s perfect!
What is the best way to serve clafoutis? It’s honestly delicious served warm, just as it comes out of the oven. A little dusting of powdered sugar is lovely. For something a bit more decadent, a spoonful of whipped cream or a scoop of vanilla ice cream is pure heaven. It’s also quite nice at room temperature, so don’t worry if it cools down a bit before serving!
Can I make this clafoutis ahead of time? You can bake it ahead of time and then gently reheat it before serving, which is great for entertaining. Just let it cool completely, store it covered in the fridge, and then warm it up in a low oven (around 300°F or 150°C) for about 10-15 minutes. It’s best enjoyed the day it’s made, though!
Nutritional Information
Just a friendly heads-up, the nutritional details for this Quick Apricot and Raspberry Clafoutis are an estimate. Things like the exact brands you use, the ripeness of your fruit, and even how much butter you grease the pan with can change things up a bit! So, think of these numbers as a good guideline rather than a strict rule.
Print
Quick Apricot Raspberry Clafoutis Delight
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and delicious clafoutis featuring sweet apricots and tart raspberries baked in a custardy batter.
Ingredients
- 3 large eggs
- 1/2 cup (100g) granulated sugar
- 1 cup (240ml) milk
- 1/2 cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, softened (for greasing)
- 1 cup (150g) fresh or frozen apricots, pitted and halved or quartered
- 1/2 cup (75g) fresh or frozen raspberries
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Generously grease a 9-inch pie plate or a similar-sized baking dish with softened butter.
- In a large bowl, whisk together the eggs and granulated sugar until well combined.
- Gradually whisk in the milk and heavy cream until smooth.
- Stir in the vanilla extract and almond extract, if using.
- In a separate small bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined and no lumps remain. Do not overmix.
- Arrange the apricot halves or quarters in the prepared baking dish.
- Scatter the raspberries over the apricots.
- Pour the batter evenly over the fruit.
- Bake for 30-40 minutes, or until the clafoutis is set and golden brown around the edges. A knife inserted into the center should come out clean.
- Let it cool slightly before serving. Dust with powdered sugar, if desired.
Notes
- Using frozen fruit is acceptable, but do not thaw it before adding to the batter.
- You can adjust the fruit quantities based on your preference.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg
Keywords: Apricot Raspberry Clafoutis, Quick Dessert, French Dessert, Easy Baking, Fruit Clafoutis