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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 a slice of custardy, pillowy perfection studded with sun-ripened peaches. The batter, a silky mix of milk, eggs, and flour with just a touch of sweetness, puffs around the fruit as it bakes. With just eight everyday ingredients plus fresh peaches, this comes together in minutes. Serve it warm with a dusting of powdered sugar or chilled with a dollop of whipped cream. It’s simple, elegant, and made for 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
Table of Contents
Peach Clafoutis Ingredients
- Butter – Unsalted butter keeps the salt level in check. Room temperature is best for easy greasing.
- Milk – Whole milk delivers a custardy texture, but 2% will work.
- Granulated sugar – Superfine sugar will dissolve slightly faster, but standard granulated works just fine.
- Eggs – Large eggs add the right amount of richness and structure.
- Vanilla extract – Pure extract adds floral depth. Use vanilla bean if you’re feeling fancy.
- Kosher salt – Enhances all the flavors. Use less if subbing fine sea salt.
- All-purpose flour – Nothing fancy needed—this helps form the light, tender custard.
- Fresh peaches – Ripe, fragrant peaches with a bit of give are ideal.
- Powdered sugar – For dusting just before serving.
What is clafoutis?
Clafoutis is a classic French dessert from the Limousin region, traditionally made with black cherries—often unpitted. This version swaps cherries for peak-season peaches, but the technique stays true to its rustic roots. I love clafoutis for its flexibility. Try swapping in plums, apricots, berries, or fall fruit like apples or pears. Add a pinch of cinnamon or lemon zest depending on the fruit and the season.
6 Recipe Tips
- Pre-bake a base layer – Pour a thin layer of batter into the dish and bake briefly before adding fruit. It helps prevent sticking and keeps the fruit from sinking.
- Bake while you eat – Clafoutis is best warm, so time it to come out of the oven just after dinner.
- Use fresh peaches – Canned peaches are too soft and sweet. Frozen can work, but measure while frozen, then thaw and drain well.
- Don’t overpack the fruit – Leave a little space between slices so the batter can puff around them.
- Adjust sugar to taste – If your peaches are super sweet, you can reduce the sugar slightly.
- Serve simply – It’s lovely on its own, or with softly whipped cream or vanilla ice cream.
How to Peel Fresh Peaches
- Bring a pot of water to a boil. Score an “X” on the bottom of each peach.
- Blanch for 30 seconds, then transfer to an ice bath.
- Once cool, the skins should slide right off.
If the skins cling, the peaches may not be fully ripe; use a paring knife to help peel them. They’ll still bake up beautifully.(Also great for making this easy Peach Bellini recipe!)
How to Make Peach Clafoutis
Make the batter – Blend milk, ⅓ cup sugar, eggs, vanilla, salt, and flour until smooth.
Pre-bake the base – Pour a thin layer into a buttered baking dish and bake at 350˚F for 5 minutes.
Add peaches – Layer peach slices over the set batter and sprinkle with the remaining sugar.
Finish and bake – Pour on the remaining batter and bake until puffed and golden, 50–55 minutes.
Cool slightly and serve – Dust with powdered sugar and serve warm.
Storage & Reheating
- Store leftover clafoutis in the refrigerator, loosely covered, for up to 3 days.
- Reheat gently in a 300˚F oven or enjoy chilled.
Yes. Try apricots, plums, cherries, or berries. Just be sure they’re ripe but not overly juicy, and adjust sweetness if needed.
Yes. Substitute a 1:1 gluten-free all-purpose flour blend. The texture may be slightly more delicate, but it still bakes up beautifully.
That’s normal. Clafoutis puffs up as it bakes and settles as it cools. It should still be soft and custardy inside.
It’s best served warm, but you can bake it earlier in the day and gently reheat before serving. Leftovers are also great chilled.
Peach Clafoutis is a summer dessert that’s as simple as it is stunning. If you’ve got fresh peaches and a few pantry staples, you’re minutes away from something truly memorable. Try it once and it just might become your seasonal tradition.
More Must-Try Desserts
Peach Clafoutis
Ingredients
- butter for baking dish
- 1 1/4 cups whole milk
- 1/2 cup granulated sugar divided
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup all-purpose flour
- 3 cups sliced ripe peaches about 4 medium peaches, peeled if desired (see recipe note #1)
- powdered sugar for sprinkling at the end
Instructions
- Preheat oven to 350˚F.
- Butter a medium baking dish, ~2-quart and at least 1 1/2-inches deep. (see recipe note #2)
- Combine milk, 1/3 cup of the sugar, eggs, vanilla, salt and flour in a blender pitcher; blend until smooth and foamy, about 1 minute. Pour 1/4-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
- To peel the peaches easily, bring a pot of water to a boil and score an “X” on the bottom of each peach. Blanch the peaches for 30 seconds, then immediately transfer them to an ice bath. Once they’re cool, the skins should slide right off.
- 11×7 inch or 8×8 inch baking dishes work well
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are the peaches peeled?
Hi Ellen! I like to peel them, but it’s your choice. You’ll see my favorite method with photos in the blog post and I’ve added a note to the recipe about it too. (Thank you for bringing it to my attention that I hadn’t addressed that.)
Just cooked Peach Clafoutis – picked beautifully ripe peaches and used your recipe. Brilliant! Have used another recipe that Iโve been happy with for years but yours adding the thin layer of batter first gives a different product. Thank you
I love this, Teena! Thank you for your kind comment and cooking notes.
Made this for a pot luck and gluten free. Was wonderful. Not too sweet and kinda tastes like a thick crepe.
That’s wonderful, Eileen! I’m so glad you enjoyed it and made it your own.
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!
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. ๐
Love this Peach Clafoutis!!!
I’m so glad to hear it, Tina!
What a fantastic idea! Iโm saving this recipe till peach season. Thanks!
My pleasure, Mimi!
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. ๐
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. ๐ ~Valentina
Your peach clafoutis looks so good, I’ve only ever had cherry. Must try.
Thank you, Karen! I love to hear that.
it is a marvellous word and a wonderful dessert! but i do love it with cherries.
Thank you, Sherry! It is delicious with so many varieties of fruit!
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.
Grape – wow! I haven’t tried that. So glad you’re a long time fan of the tonic syrup, Susan.
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!!
That’s great to hear, David. I really hope you’ll try it!
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.
It really is wonderful, Ben. No need to be embarrassed though, just add it to your list of things to try!
I always love this French classic! It’s simple, no fuss, versatile yet so GOOD!
Well said, Angie!