We've made nectarine and feijoa clafoutis on Bake Club but this one is gluten and sugar free, however, you can add whatever flour or sweetener you like.

Fresh or canned apricots, drained
1/2 c milk (I used almond)
1 egg
3 Tbs rice malt syrup
1 tsp vanilla extract
3 1/2 Tbs flour (I used spelt)
flaked almonds

Cashew cream:
1 1/2 c cashews soaked in filtered water for at least an hour
3/4 c filtered water
juice of a lemon
1 Tbs rice malt syrup
pinch salt

Preheat oven to 180C. Butter a shallow baking dish. Arrange apricots on the bottom of the dish.
Whisk milk, egg and sugar in a bowl. You can add a couple of Tbs of cognac or other liquer if you like. Add flour and vanilla and mix well.
Pour custard mixture over fruit, sprinkle over almonds and bake for around 30 min or until set.
Serve warm with cashew cream.

To make cashew cream: drain and rinse soaked cashews and put in a blender with rest of ingredients. Blend until smooth.
I also made a rhubarb and blueberry clafoutis - also delicious.