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    Recipes » Desserts » French Desserts

    Peach Clafoutis

    Published: Aug 4, 2021 · Modified: May 30, 2022 by Marissa Stevens · 20 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe
    Peach Clafoutis being served from a white baking dish with a wooden spoon.

    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.

    Peach Clafoutis, photographed from above, baked in a white ceramic baking dish served with a wooden serving spoon.

    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.

    Jump to:
    • Ingredients You Need to Make Peach Clafoutis
    • What is clafoutis?
    • Tips for the Perfect Clafoutis
    • How to Peel Fresh Peaches
    • More Easy Must-Try Desserts
    • How to Make Peach Clafoutis
    • Peach Clafoutis
    • 💬 Comments

    Ingredients You Need to Make Peach Clafoutis

    Peach Clafoutis Ingredients on a white marble board
    • 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!

    Peach Clafoutis baked in a white ceramic baking dish served with a wooden serving spoon.

    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.

    peaches in boiling water.
    blanched peach ready to peel.
    blanched peaches in a bowl of ice water.
    cutting an x through skin of a blanched peach with a bowl of ice water in the background.
    peeling a blanched peach.

    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

    • Chouquettes (French pastry sugar puffs)
    • Blueberry Clafoutis
    • Chocolate Panna Cotta
    • Affogato

    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.

    Clafoutis batter in a glass blender pitcher.
    clafoutis batter ready to bake in white baking dish.
    clafoutis batter partially baked in a white baking dish.

    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.

    fresh sliced peaches layered over partially baked batter.
    sugar sprinkled over peach slices in baking dish.
    clafoutis batter poured over peach slices in white baking dish.
    baked Peach Clafoutis in a white baking dish.
    Peach Clafoutis, photographed from above, baked in a white ceramic baking dish served with a wooden serving spoon.

    Peach Clafoutis

    Marissa Stevens
    A simple and elegant dessert to serve when peaches are at their summer peak! Adapted from Mastering the Art of French Cooking by Julia Child.
    5 from 2 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Dessert
    Cuisine French
    Servings 8 people
    Calories 182 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    • 11x7 inch or 8x8 inch baking dishes work well

    Nutrition

    Calories: 182kcalCarbohydrates: 32gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 74mgSodium: 116mgPotassium: 202mgFiber: 1gSugar: 19gVitamin A: 346IUVitamin C: 4mgCalcium: 60mgIron: 1mg
    Keyword baby shower, Mother's Day
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More French Desserts

    • Blueberry Clafoutis in a white baking dish ready to serve.
      Blueberry Clafoutis
    • chouquettes served in a cloth lined copper basket
      Homemade Chouquettes
    • Dark Chocolate Lavender Blueberry Truffles

    Reader Interactions

    Comments

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      Recipe Rating




    1. Paris says

      August 04, 2022 at 12:02 pm

      Question: Can I make the batter ahead of time & refrigerate until it's ready to use? Would love to make this for a dinner party at a friend's house; I figured I could make the batter at home then assemble & bake it at the party so that it's warm when we eat it. Thanks!

      Reply
      • Marissa Stevens says

        August 05, 2022 at 8:24 am

        Hi Paris! Yes, you can absolutely make the batter in advance. If you're cutting the peaches in advance, be sure to take some measure to keep them from turning brown. You've probably read common methods for this, like tossing with a citrus juice like lemon, but I recently came across this unusual method. I haven't tried it yet, but I'm intrigued. 🙂

        Reply
    2. Tina says

      June 30, 2022 at 7:25 am

      5 stars
      Love this Peach Clafoutis!!!

      Reply
      • Marissa Stevens says

        July 07, 2022 at 8:52 am

        I'm so glad to hear it, Tina!

        Reply
    3. Chef Mimi says

      June 03, 2022 at 8:27 am

      What a fantastic idea! I’m saving this recipe till peach season. Thanks!

      Reply
      • Marissa Stevens says

        June 05, 2022 at 5:16 pm

        My pleasure, Mimi!

        Reply
    4. Claudia says

      September 05, 2021 at 11:01 pm

      My aunt used to make delicious plum clafoutis. I have always been nervous of trying it myself. Yesterday, I canned peaches. Today, I baked a peach pie. Tomorrow, I am making peach clafoutis! Thank you very much for the recipe. 🙂

      Reply
    5. Valentina says

      August 14, 2021 at 10:44 pm

      This is such a beautiful and simple (in the best way!) dish. Peaches are SO amazing right now and this is such a delicious way to highlight them. I've only made Clafoutis with cherries and that was years ago. I will try this, and probably have it for brunch. Yum. 🙂 ~Valentina

      Reply
    6. Karen (Back Road Journal) says

      August 09, 2021 at 1:04 pm

      Your peach clafoutis looks so good, I've only ever had cherry. Must try.

      Reply
      • Marissa Stevens says

        August 09, 2021 at 3:32 pm

        Thank you, Karen! I love to hear that.

        Reply
    7. sherry says

      August 07, 2021 at 12:21 am

      it is a marvellous word and a wonderful dessert! but i do love it with cherries.

      Reply
      • Marissa Stevens says

        August 09, 2021 at 3:33 pm

        Thank you, Sherry! It is delicious with so many varieties of fruit!

        Reply
    8. Susan says

      August 06, 2021 at 12:39 pm

      I had always wanted to try baking a clafoutis, and the pandemic seemed like a perfect time. GRAPE clafoutis (yes, grape) is a new go-to, easy to make in a pinch, delicious dessert.

      But I'm thinking my grape clafoutis might have some competition from peach clafoutis. I look forward to making this one too!

      Signed: long-time maker of your fabulous tonic syrup recipe.

      Reply
      • Marissa Stevens says

        August 09, 2021 at 3:33 pm

        Grape - wow! I haven't tried that. So glad you're a long time fan of the tonic syrup, Susan.

        Reply
    9. David @ Spiced says

      August 05, 2021 at 4:56 am

      5 stars
      Clafoutis really is quite fun to say! Believe it or not, I've never actually made clafoutis before - I've had delicious ones, but never made one myself. We have a bunch of fresh peaches right now, so your timing is perfect!!

      Reply
      • Marissa Stevens says

        August 09, 2021 at 3:34 pm

        That's great to hear, David. I really hope you'll try it!

        Reply
    10. Ben | Havocinthekitchen says

      August 04, 2021 at 5:47 pm

      I must [embarrassedly] admit I've never made a clafoutis (which is strange as it's one of the easiest baked desserts!) This peach clafoutis looks and sounds so good.

      Reply
      • Marissa Stevens says

        August 09, 2021 at 3:35 pm

        It really is wonderful, Ben. No need to be embarrassed though, just add it to your list of things to try!

        Reply
    11. angiesrecipes says

      August 04, 2021 at 6:49 am

      I always love this French classic! It's simple, no fuss, versatile yet so GOOD!

      Reply
      • Marissa Stevens says

        August 09, 2021 at 3:35 pm

        Well said, Angie!

        Reply

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