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Peach Clafoutis is one of the most wonderful ways to celebrate summer’s most cherished fresh fruit. Clafoutis, pronounced (kla-foo-tee), is just fun to say, isn't it? The word comes from the old Occitan verb clafir that means “to fill.” Here it's filling a buttered pan with sliced, ripe peaches surrounded by a lightly sweet, milk, egg and flour based batter. It's a pillowy pancake-reminiscent dessert that is among the most cherished home-baked desserts in the French repertoire.
It’s also nearly effortless to make! Eight simple ingredients plus fresh peaches and perhaps some softly whipped cream or vanilla ice cream if you like.
Ingredients You Need to Make Peach Clafoutis
- Butter: salted or unsalted butter for greasing the baking dish
- Milk: ideally whole milk
- Granulated Sugar: or superfine sugar
- Eggs: large or extra-large eggs
- Vanilla: pure vanilla salt
- Kosher Salt: or half the amount of fine sea salt
- Flour: all-purpose flour
- Peaches: fresh, ripe peaches
- Powdered Sugar: for sprinkling just before serving
What is clafoutis?
Classic French clafoutis goes back to the 19-century in Limousin, France, where the dessert was made with the region’s black cherries (including their pits!). Cherry clafoutis was the original, but it was created to make the most of the produce you have on hand. You can make it with any seasonal fruit or mix of fruit - you could replace half of the peaches with another stone fruit like cherries or plums. Or make it with blueberries (perhaps with a pinch of lemon zest) or fresh raspberries or blackberries. In the fall, make it with apples or pears and a pinch of cinnamon!
Tips for the Perfect Clafoutis
- For the perfect clafoutis, make sure you first cook a thin dough layer in the oven or on the stovetop (if using a flame proof dish) before assembling the rest of the dessert. It will serve as a base and will prevent the fruit from sticking to the bottom. (I've called for using the oven to simplify the recipe and avoid any stovetop mishaps.)
- Clafoutis should be served warm, meaning timing is everything in this recipe. I like to put it in the oven just before I serve dinner. The heavenly aroma as you eat promises dessert!
- Use fresh peaches, not canned. Canned peaches are too sweet and could end in a soggy dessert. Frozen peaches are an option, but you should measure them while frozen, then thaw and drain the slices before arranging in the baking dish.
- Don’t overcrowd the clafoutis with fruit. You want to spread the fruit evenly leaving a little space between the peach slices (though some overlapping is okay).
- Adjust the amount of sugar depending on how ripe and sweet your peaches are.
- Serve as is or with whipped cream or a scoop of vanilla ice cream.
How to Peel Fresh Peaches
The easiest way to peel ripe peaches is to blanch them in boiling water for 30 seconds, then transfer immediately to an ice bath. When they've had a few minutes to cool, lift them out and, with a sharp paring knife, slice an X across the top only deep enough to cut through the peel. The peel should slide off easily.
If the peel doesn't slide off easily, it likely means that your peaches weren't ripe. Don't worry, you can still use the peaches for this dish. Use the paring knife to carefully peel and slice the peaches and proceed with the recipe. (Also great for making this easy Peach Bellini recipe!)
More Easy Must-Try Desserts
How to Make Peach Clafoutis
In a blender, combine milk, ⅓ cup of the sugar, eggs, vanilla, salt and flour and blend until smooth. Pour ¼-inch layer into a buttered baking dish and place in an oven preheated to 350˚F for 5 minutes.
Spread peach slices evenly over set batter and sprinkle with remaining sugar. Pour over remaining batter and bake in the center of the oven until puffed and golden brown, 50-55 minutes. Remove from oven and let cool slightly. Serve warm, sprinkled with powdered sugar.
- butter for baking dish
- 1 ¼ cups whole milk
- ½ cup granulated sugar divided
- 3 large eggs
- 1 tablespoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour 136g
- 3 cups sliced ripe peaches about 4 medium peaches
- powdered sugar for sprinkling at the end
- Preheat oven to 350˚F.
- Butter a medium baking dish, ~2-quart and at least 1 ½-inches deep. (see recipe note)
- Combine milk, ⅓ cup of the sugar, eggs, vanilla, salt and flour in a blender pitcher; blend until smooth and foamy, about 1 minute. Pour ¼-inch layer in to prepared baking dish and place in oven for 5 minutes, or until batter has set. Remove from oven.
- Spread peach slices evenly over set batter. Sprinkle remaining sugar (~2 tablespoons) over peach slices. Pour on remaining batter. Bake in the center of the oven for 50-55 minutes, until the clafoutis is puffed and golden brown and a sharp knife or cake tester inserted into the center comes out clean. Remove from oven and let cool slightly.
- Just before serving, spoon powdered sugar into a fine sieve or shaker and sprinkle over the clafoutis. Serve warm.
- 11x7 inch or 8x8 inch baking dishes work well