**This post originally appeared on my other blog, YinMomYangMom.com.**

I’ll start this post with a disclaimer:  Clafoutis is not meant to be a breakfast food.  That being said, I may or may not have been really hungry this morning, and kinda getting bored with my usual breakfast of protein bar and/or green smoothie, and, well, I’ll leave the rest up to your imagination…

If you aren’t familiar with clafoutis, I’d like to introduce you to your new best friend.  It is a French dessert (don’t be scared it’s super easy), usually made with cherries, (which makes it perfect for summer!) but easily adapted with just about any kind of fruit.  It comes together in minutes with just a few ingredients, and it’s kinda like a puffy custard or maybe you’d say a creamy pancake.

I absolutely adore cherries and I’ve made clafoutis with them before, but today I just didn’t feel like wrestling with the pits.  However, the decision has now officially been finalized; I will be purchasing one of these babies:

Oxo Good Grips Cherry and Olive Pitter (1109580)
OXO Cherry & Olive Pitter

Clafoutis = klah-foo-TEE.  In case you were wondering about that.

Begin by preheating the oven to 350 degrees.

1/2 cup milk,
1 egg,
3 tablespoons sugar (I like vanilla sugar),
3 tablespoons all-purpose flour,
1 teaspoon vanilla extract,
and
1/2 teaspoon almond extract

all get tossed into the blender and buzzed until well combined and the consistency of heavy cream.

Then, just arrange the fruit in the bottom of a greased baking dish.  I used a pretty fluted tart pan but a regular 9×9″ pyrex works equally well.

Pour the batter around the fruit…

 and bake for 30-35 minutes or until puffy and golden.

While it’s baking, toast up some slivered almonds, for garnish.  I like to do mine in the toaster oven, but you could also just shake them around in a dry pan over medium-high heat until they are fragrant and beginning to brown.

Let the clafoutis cool a bit and then slice yourself a wedge.  Garnish with toasted almonds and the barest flurry of powdered sugar.

The tart, flavorful fruit is beautifully balanced by the sweet and spongy custard.  And if you pop it in the oven after dropping the kids off at camp before you sit down to dinner, it will be perfectly delicious for a late morning breakfast by the time you’re ready for dessert!

4×6″ printable recipe card:  Apricot Almond Clafoutis Recipe Card

Author

  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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