Sacramento Digs Gardening logo
Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

It's summer fruit season: Put your best clafoutis forward

Apricots and loganberries are baked in an eggy batter for clafoutis. (Photos: Kathy Morrison)
Recipe: Showcase apricots and berries in an easy dessert

Apricots have such a short season locally that you have to move fast if you want to bake with them.

Apricot pie is a natural, of course, but I've learned something about that over the years: Apricot pie tastes best if you peel the apricots first. Otherwise, a slight bitterness lingers.

If you're not up to peeling apricots, and I don't blame you, instead bake a clafoutis, a wonderful fruit-centric dessert that lands somewhere between custard and cake. The bitterness isn't concentrated here, and you don't need nearly as many precious apricots.

Fresh from the farmers market: A "before" photo of the fruit.
I wound up using one more apricot
and about eight more berries.
The clafoutis' culinary ancestry is in France, where it traditionally is made with whole, unpitted cherries. (Gotta warn people when you do that.)

But really any fresh fruit can go in a clafoutis. The key is a wide, flat tart pan (a large pie pan also works) and room-temperature eggs and milk. Pour the batter around the fruit and pop it in the oven for a dessert that also works as a brunch dish. You can even eat it cold, in the unlikely event there are leftovers.

This particular version was determined by the fruit available at the Saturday farmers market. One vendor, from Apple Hill, had loganberries and tayberries along with his gorgeous blueberries. I bought some of the loganberries (a cross between blackberries and raspberries) to add color to the clafoutis. The other berries would have worked, too. Cherries also play well with apricots, though I would pit them.

The recipe is adapted from several sources, including three versions on the New York Times Cooking site.
The fruit's ready for the batter to be added. I poured it in
from the side to prevent disturbing my fruit pattern.

Apricot and loganberry clafoutis
Serves 4 to 6


Butter for pan
6 to 7 fresh apricots (about 1 pound)
1/2 cup (or more) fresh berries
1 1/4 cups whole milk, room temperature
3 eggs, room temperature
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/3 cup almond flour
6 tablespoons granulated sugar
Pinch sea salt


Preheat oven to 375 degrees. Butter a 10-inch ceramic tart pan or pie plate. (A deep 9-inch pan will work, but the clafoutis may take longer to bake.)

Halve and pit the apricots, and lay them cut side up in one layer in the prepared pan. You may need one more apricot or one fewer, depending on the size of the pan. Distribute the berries evenly among the apricot halves. Set pan aside while you make the batter.

Beat the milk and the eggs together in a bowl or large measuring cup, then blend in the vanilla extract. Whisk in the flours, then the sugar and salt, until thoroughly blended.

Pour the batter into the pan around the fruit. Carefully transfer the pan to the oven. Bake 35 to 40 minutes until the clafoutis is light golden brown and puffed. Remove to a rack and let cool 10 minutes before cutting and serving. (Clafoutis may deflate just a bit during cooling.) Or allow to cool completely before serving.


0 comments have been posted.

A recipe for preparing delicious meals from the bounty of the garden.


Taste Spring! E-cookbook


Find our spring recipes here!

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Thanks to our sponsor!

Be Water Smart

Local News

Ad for California Local

Dig In: Garden Checklist

For week of June 4:

Because of the comfortable weather, it’s not too late to set out tomato and pepper seedlings as well as squash and melon plants. They’ll appreciate this not-too-hot weather. Just remember to water.

* From seed, plant corn, pumpkins, radishes, melons, squash and sunflowers.

* Plant basil to go with your tomatoes.

* Transplant summer annuals such as petunias, marigolds and zinnias.

* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.

* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.

* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.

* Dig and divide crowded bulbs after the tops have died down.

* Feed summer flowers with a slow-release fertilizer.

* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.

* Thin grapes on the vine for bigger, better clusters later this summer.

* Cut back fruit-bearing canes on berries.

* Feed camellias, azaleas and other acid-loving plants.

* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.

* Pinch back chrysanthemums for bushier plants with many more flowers in September.

Contact Us

Send us a gardening question, a post suggestion or information about an upcoming event.