I have the Frenchies quaking in their Louboutin boots at this Southern twist on a Gallic classic. My clafouti is lightened with milk instead of cream and is baked in my trusty cast-iron skillet instead of in an expensive enamel dish. With this dessert, we're sticking to our budgets AND our good, healthy habits. One small slice and your sweet tooth is all smiles. --Brooke Parkhurst

One of my favorite things to throw in the cast-iron skillet...

Serves 6 generously

2 cups fresh apricots, pitted, halved and quartered
1 cup all purpose flour
2 cups whole milk
¼ cup granulated sugar
Pinch salt
4 eggs
1 ½ tsp. vanilla extract
¼ tsp. cinnamon
¼ tsp. nutmeg
1 tbsp. unsalted butter, cut into cubes
Powdered sugar for garnish

Heat oven to 400°. Butter the bottom and sides of 9-inch cast-iron skillet. Evenly distribute apricots in bottom of skillet. In a blender (or in a large bowl, using an electric mixer), blend for one minute (or mix on high speed) flour, milk, cream, sugar, salt, eggs, vanilla and cinnamon. Pour the batter over apricots and drop in bits of butter.

Bake skillet in oven until clafouti is golden and set, 25-30 minutes. Dust with powdered sugar and serve immediately.