Juicy peaches baked into a creamy, flan-like custard make this Peach Clafoutis an irresistible and easy-to-make dessert worth sharing!
I’ll be honest—two weeks ago, I had no idea what “clafoutis” was or how to pronounce it! After making and tasting it three times in one day, I’m hooked on Peach Clafoutis.
Turns out, a dish can only be called clafoutis if it’s made with cherries. When made with other fruits, it’s called a “flaugnarde,” but let’s stick with clafoutis because this is getting too French for me.
Table of Contents
What is Clafoutis?
Peach Clafoutis is a French dessert that’s as simple as it is delicious. Juicy peaches are baked in a soft, custardy batter that’s creamy and light, somewhere between flan and a pancake. It’s a great way to celebrate fresh, seasonal fruit—and yes, you pronounce it kla-foo-TEE!
Reasons to Love This Clafoutis
- Most ingredients are common pantry staples, so you can whip it up anytime!
- Serve it for breakfast, brunch, dessert, or even a midday snack.
- No complicated steps, this Peach Clafoutis comes together easily with minimal effort.
Recipe Ingredients
Peaches – Look for ripe, in-season peaches for this recipe. The sweeter and juicier they are, the more flavor they’ll bring to your clafoutis.
Vanilla Extract – A must for enhancing sweetness and adding depth.
Cinnamon – Adds warmth and a hint of spice.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Seasonal Fruit – You can easily make substitutions for some of the peaches for other stone fruits like apples, nectarines, black cherries, pears, apricots, or plums. Berries like blueberries, raspberries, or blackberries work well too for a twist on Peach Clafoutis.
Almond Extract – Swap the vanilla for almond extract for a subtle, nutty flavor.
How to Make Peach Clafoutis
Step #1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step #2: Bring a large pot of water to a boil over high heat. Set out a large bowl of ice water. Use a sharp knife to score the bottom of the peaches with a large “x,” then place them in the boiling water for 30 seconds. Remove, and plunge immediately into the ice bath. Let sit for another 30 seconds, then place on a cutting board to rest for a few minutes. Starting at the bottom of the peach, use your fingers to peel back the skin by tugging on the corners of the pre-scored “x.” Once peeled, discard the skins and thinly slice the peaches.
Step #3: Place the cinnamon, ginger, cardamom, cloves, and coriander into a large blender. Add ⅓ cup sugar, eggs, vanilla, salt, flour, and milk and blend until smooth.
Step #4: Grease a 9-10 inch cast iron skillet with butter and pour in a ¼ inch layer of the batter. Bake for about 2-3 minutes or until a film of batter just barely sets in the pan. The rest of the batter will still be raw.
Step #5: Remove from the heat and keep the oven on. Lay the sliced peaches over the batter in a circular design. Sprinkle the remaining ⅓ cup sugar over the peaches, then pour on the rest of the batter.
Step #6: Bake for another 45 minutes to 1 hour. Remove from the oven when it is puffed, golden-brown, and a knife comes out clean. Finish with a dusting of powdered sugar and serve warm.
Expert Tips
Use Room Temperature Eggs – Bringing your eggs to room temperature makes for a smoother batter and helps everything bake evenly.
Sift the Flour – Sifting your flour before adding it to the batter helps prevent any clumps and makes for a nice, smooth custard.
FAQs
A drizzle of cream, a dollop of whipped cream (Crème Chantilly), or a scoop of vanilla ice cream are all great options. Personally, I love topping it with whipped cream, a bit of honey, fresh thyme, and peach slices.
If you want to make it a bit creamier, swap out ¼ cup of the milk for heavy cream. It adds extra richness and makes the texture even more indulgent!
Storage Information
To store your Peach Clafoutis, cover it and keep it in the fridge for up to 3 days. While freezing isn’t ideal due to texture changes, you can freeze it for up to 1 month if needed.
When you’re ready to reheat, microwave individual slices for 20-30 seconds or warm the entire dish in the oven at 350°F (175°C) until heated through.
Peach Clafoutis Recipe
Ingredients
- 3 ripe peaches
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1/4 tsp. ground coriander
- 1 1/4 c. milk
- 2/3 c. granulated sugar - divided
- 3 large eggs
- 1 tbsp vanilla extract
- 1/8 tsp. salt
- 1/2 c. flour
- powdered sugar - for garnish
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bring a large pot of water to a boil over high heat. Set out a large bowl of ice water. Use a sharp knife to score the bottom of the peaches with a large “x,” then place them in the boiling water for 30 seconds. Remove, and plunge immediately into the ice bath. Let sit for another 30 seconds, then place on a cutting board to rest for a few minutes. Starting at the bottom of the peach, use your fingers to peel back the skin by tugging on the corners of the pre-scored “x.” Once peeled, discard the skins and thinly slice the peaches.
- Place the cinnamon, ginger, cardamom, cloves, and coriander into a large blender. Add ⅓ cup sugar, eggs, vanilla, salt, flour, and milk and blend until smooth.
- Grease a 9-10 inch cast iron skillet with butter and pour in a ¼ inch layer of the batter. Bake for about 2-3 minutes or until a film of batter just barely sets in the pan. The rest of the batter will still be raw.
- Remove from the heat and keep the oven on. Lay the sliced peaches over the batter in a circular design. Sprinkle the remaining ⅓ cup sugar over the peaches, then pour on the rest of the batter.
- Bake for another 45 minutes to 1 hour. Remove from the oven when it is puffed, golden-brown, and a knife comes out clean. Finish with a dusting of powdered sugar and serve warm.
NOTES
Nutrition
This baked up really nicely with a light custardy texture, and the chai spices paired surprisingly well with the peaches.
This looks lovely! Celeste 🙂