NYT Cooking: Cherries and apricots are both in season together, and combine nicely in many desserts. I use half almond flour and half all-purpose flour in this clafoutis. Serve it warm or at room temperature, and eat leftovers for breakfast.
NYT Cooking: Cherries and apricots are both in season together, and combine nicely in many desserts. I use half almond flour and half all-purpose flour in this clafoutis. Serve it warm or at room temperature, and eat leftovers for breakfast.
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