Peach Clafoutis

If you can make pancake batter, you can make this Peach Clafoutis. I love serving it to guests – it always impresses, yet takes less effort than whipping up a batch of muffins. The name might sound fancy (it’s pronounced kla-foo-tee), but this French classic is all about simplicity and letting summer’s star fruit shine.

Imagine biting into a slice of custardy, pillowy perfection studded with juicy, sun-ripened peaches. The batter, a silky blend of milk, eggs, and flour with just a touch of sweetness, puffs up around the fruit as it bakes, creating a dessert that’s both rustic and elegant. With just eight everyday ingredients plus fresh peaches, this clafoutis comes together in minutes. Whether you serve it warm from the oven with a dusting of powdered sugar or chilled with a dollop of softly whipped cream, it’s a dessert that epitomizes effortless summer entertaining.

“Just cooked Peach Clafoutis – picked beautifully ripe peaches and used your recipe. Brilliant! Have used another recipe that I’ve been happy with for years but yours adding the thin layer of batter first gives a different product. Thank you.”

teena

Peach Clafoutis Ingredients

• Butter: I use unsalted butter to control the salt content, but salted works too. Just be sure it’s room temperature for easy greasing of the baking dish.
• Milk: Whole milk is my go-to for its richness, but 2% will work in a pinch. The higher fat content contributes to that luxurious, custardy texture we’re after.
• Granulated Sugar: Regular granulated sugar works perfectly here. If you have superfine sugar on hand, it’ll dissolve even more readily into the batter.
• Eggs: I always opt for large eggs in my baking. They provide the perfect amount of structure and richness to the clafoutis.
• Vanilla: Pure vanilla extract is a must for me. Its floral notes complement the peaches beautifully. If you’re feeling fancy, try scraping a vanilla bean instead.
• Kosher Salt: A pinch of kosher salt enhances all the flavors. If you’re using fine sea salt, remember to use about half the amount.
• Flour: All-purpose flour is your best bet here. No need for anything fancy – this simple ingredient helps create that perfect, tender texture.
• Peaches: The stars of the show! Look for ripe, fragrant peaches that yield slightly to gentle pressure. Local, in-season peaches will give you the best flavor.
• Powdered Sugar: This is for dusting just before serving. It adds a touch of sweetness and makes the clafoutis look absolutely irresistible.

What is clafoutis?

Clafoutis is a classic French dessert that dates back to 19th-century Limousin, France. The first version featured the region’s black cherries, pits and all! But here’s what I love about clafoutis – it’s incredibly versatile. While cherry was the original, I’ve found this recipe works well for most any seasonal fruit you have on hand. You can easily swap half the peaches for other stone fruits like apricots or plums. Or try it with blueberries (I like to add a pinch of lemon zest), fresh raspberries, or blackberries. In the fall, I love making it with apples or pears, adding a warm note of cinnamon.

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!)

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.