Preheat your oven to 350°F (175°C) and grease a pie dish or oven-safe skillet.

Cut 1 1/2 cups of fresh apricots in half and remove the pits. Arrange the apricot halves cut-side up in the prepared dish.

In a mixing bowl, whisk together 1 cup of milk, 3 large eggs, 2/3 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth and frothy.

Gradually add 1/2 cup of all-purpose flour and 1/4 teaspoon of salt to the wet mixture, whisk until lump-free and silky.

Pour the batter over the arranged apricots, making sure the fruit is submerged. Sprinkle 1/4 cup of sliced almonds on top.

Bake for 35-40 minutes, or until puffed and golden brown with a slight jiggle in the center.

Remove from the oven and cool slightly for about 10-15 minutes. Dust with powdered sugar before serving.