Apricot & Blueberry Clafoutis

2 min read
Infuse this classic French dessert with a seasonal twist by incorporating blueberries and sweet apricots. For a summer showstopper, serve warm with Crème Chantilly.

Preparation Time: 15 Minutes

Cooking Time: 40 Minutes

Serves: 6


  • 50g butter
  • 375g apricots, halved and stoned
  • 100g caster sugar
  • 3 eggs
  • 100g plain flour, sifted
  • 150g blueberries
  • Icing sugar, for dusting
  • Crème Chantilly, optional for serving


  1. Preheat the oven to 200°C.
  2. Grease a 24cm round baking dish (avoid using a loose bottom dish).
  3. Melt half the butter in a frying pan over a low-medium heat. Toss in the apricots and scatter 1 tsp caster sugar.
  4. Stirring occasionally, cook off for 2-3 minutes until the fruit has softened and turned golden brown. Remove from heat and set aside to cool.
  5. Melt the remaining butter in a small saucepan.
  6. In a large bowl, whisk the eggs with caster sugar until light and frothy.
  7. Using a metal spoon, fold in the flour then gently stir in the butter.
  8. On the base of the baking dish, add half the apricots and all of the blueberries.
  9. Evenly pour the batter over the fruit then add the remaining apricots, cut-side up, and press into the batter at various angles.
  10. Bake for 30 minutes until golden, set, and risen.
  11. Serve warm with a dusting of icing sugar and generous dollops of Crème Chantilly.