This French Peach Clafoutis recipe turns a handful of ripe peaches into a custardy, barely sweet dessert that looks fancy but comes together in one bowl.
It’s the kind of dish French grandmothers have been making for generations, usually with cherries, but peaches give it a softer, jammier bite that I honestly like even more.
If you’ve never made a clafoutis before, think of it as somewhere between a pancake, a flan, and a fruit tart. No rolling pin, no crust, no fuss.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
I first made this on a Sunday afternoon when my fruit bowl was overflowing with peaches that were a day away from going soft.
Instead of another peach crisp, I wanted something a little more elegant without any extra work, and this French Peach Clafoutis Recipe was exactly that answer.
The batter is basically a thin custard you pour over sliced peaches, and the oven does the rest of the work while you clean up your one mixing bowl.
It puffs up golden and a little souffle like around the edges, then settles as it cools into something closer to a firm custard tart.
You might also enjoy: Peach French Toast Recipe if you’re in the mood for another peach and custard combination, this time for breakfast.
Why You’ll Love This French Peach Clafoutis Recipe
This is one of those desserts that looks like it took hours but actually takes about fifteen minutes of hands on work.
There is no crust to roll, no layers to build, and no fancy piping. You pour, you bake, you dust with powdered sugar.
It also uses ingredients most of us already have in the kitchen, aside from the peaches themselves.
And because it’s not overly sweet, it works just as well for a weekend brunch as it does for a dinner party dessert.
- One bowl, one dish, minimal cleanup
- Naturally gluten friendly if you swap the flour for a gluten free blend
- Make it with fresh, frozen, or canned peaches depending on the season
- Impressive presentation for very little effort
- Just as good slightly warm, at room temperature, or chilled the next day
Another favorite: Peach Danish Recipe if you want something flakier for a weekend breakfast spread.
Ingredients
The ingredient list for a clafoutis is short on purpose. This is a batter driven dessert, so the quality of your eggs, milk, and vanilla actually matters more than usual.
- 4 large eggs, room temperature
- 2/3 cup granulated sugar, plus 2 tablespoons for the baking dish
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup all purpose flour
- 1/4 teaspoon fine sea salt
- 2 teaspoons vanilla bean paste, or pure vanilla extract
- 2 tablespoons kirsch or brandy, optional but traditional
- 2 tablespoons unsalted butter, softened, for greasing the dish
- 4 to 5 medium ripe peaches, sliced (about 3 cups)
- Powdered sugar, for dusting after baking
I learned this technique while perfecting my peach scones recipe, where I first started paying closer attention to how ripe the peaches need to be for the best flavor.
Kitchen Equipment Needed
You don’t need a full baking arsenal for this recipe, but a few specific tools will make the process smoother and give you a more even bake.
- Large mixing bowl
- Whisk
- Blender, for the traditional smooth French batter method
- 9 inch ceramic baking dish or shallow pie dish
- 10 inch cast iron skillet, an alternative to the baking dish
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Read Also: Peach Bread Pudding Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I make this clafoutis, based on what has actually made a difference in my own kitchen.
1. Nielsen-Massey Vanilla Bean Paste
This is the ingredient that quietly makes the biggest difference in a clafoutis, since the custard flavor has nowhere to hide behind frosting or chocolate.
The little flecks of vanilla bean also look beautiful in the finished batter once it’s baked and set.
2. Emile Henry Ceramic Baking Dish
A good ceramic dish holds heat evenly, which matters here since you want the edges to puff without the center staying wet.
It also goes straight from oven to table, which suits how rustic this dessert is meant to look.
3. Lodge Cast Iron Skillet
If you want that classic French bistro presentation, baking the clafoutis in a well seasoned cast iron skillet gives you gorgeous caramelized edges.
It also keeps the dessert warmer for longer once it comes out of the oven.
I learned this technique while perfecting my peach coffee cake recipe, where cast iron gave me the same kind of golden, caramelized edge.
Step-by-Step Instructions: How to Make French Peach Clafoutis
Step 1: Prep the oven and the dish
- Preheat your oven to 350 degrees Fahrenheit.
- Generously butter the bottom and sides of your baking dish or skillet using the softened butter.
- Sprinkle 2 tablespoons of granulated sugar over the buttered surface, tilting the dish so it coats evenly, then tap out any excess.
- Set the prepared dish aside while you make the batter.
Step 2: Make the custard batter
- In a blender, combine the eggs, remaining 2/3 cup sugar, whole milk, heavy cream, flour, salt, vanilla bean paste, and kirsch if using.
- Blend on medium speed for about 30 seconds, until the batter is completely smooth with no lumps of flour.
- If you don’t have a blender, whisk the eggs and sugar together first in a large bowl until pale, then slowly whisk in the milk, cream, flour, salt, vanilla, and kirsch until smooth.
- Let the batter rest for 5 minutes so the flour fully hydrates.
Step 3: Arrange the peaches
- Slice the peaches into pieces about 1/4 inch thick, discarding the pits.
- Arrange the peach slices in a single, slightly overlapping layer across the bottom of the prepared dish.
- Try to keep the peaches in one even layer so the batter can set around them properly.
Step 4: Pour and bake
- Give the batter one more quick whisk to make sure nothing has settled, then pour it evenly over the arranged peaches.
- Place the dish on the middle rack of the oven.
- Bake for 35 to 40 minutes, until the clafoutis is puffed, golden brown around the edges, and just set in the center with a slight jiggle.
- A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
Step 5: Cool and finish
- Remove the clafoutis from the oven and place it on a cooling rack.
- Let it cool for at least 15 to 20 minutes. It will deflate slightly as it cools, which is completely normal.
- Just before serving, dust generously with powdered sugar.
- Slice and serve warm or at room temperature.
This pairs beautifully with my peach upside down cake recipe if you’re building out a full peach dessert table.
Tips for The Best French Peach Clafoutis
A few small details separate a great clafoutis from an average one, and most of them come down to technique rather than ingredients.
- Use peaches that are ripe but still hold their shape, overly soft peaches will turn mushy in the oven
- Room temperature eggs and milk blend more smoothly and help the batter bake more evenly
- Do not overbake, the center should still have a gentle wobble when you pull it from the oven
- Resist the urge to slice it right away, a short cooling period lets the custard finish setting
- Dust with powdered sugar only right before serving so it doesn’t dissolve into the batter
The same custard technique works wonderfully in peach trifle recipe too, if you want to repurpose the flavors into a layered dessert.
Serving Suggestions
Clafoutis is traditionally served simply, but there are a few ways to dress it up depending on the occasion.
A scoop of something cold against the warm custard is one of my favorite contrasts in desserts like this.
- A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream
- A drizzle of honey or a spoonful of peach jam for extra fruitiness
- A cup of coffee or afternoon tea alongside it, since it’s not overly sweet
- Fresh mint leaves scattered on top for a bit of color and brightness
For a lighter option, try: Peach Tarte Tatin
Variations of French Peach Clafoutis
Once you understand the basic batter to fruit ratio, this recipe becomes very easy to adapt to whatever you have on hand.
- Swap the peaches for nectarines, plums, or apricots using the same quantity
- Add a handful of raspberries or blackberries alongside the peaches for a mixed fruit version
- Stir a teaspoon of almond extract into the batter for a subtle marzipan note
- Use a splash of bourbon instead of kirsch for a warmer, more autumnal flavor
- Sprinkle sliced almonds over the batter before baking for added texture
This pairs beautifully with my blueberry peach galette recipe if you want to compare a crust based peach dessert to this crustless one.
Storage and Reheating
Clafoutis is best the day it’s made, but leftovers still hold up reasonably well for a day or two.
- Cover the baking dish tightly with plastic wrap or transfer slices to an airtight container
- Refrigerate for up to 2 days
- Freezing is not recommended, since the custard texture tends to weep and separate once thawed
- Reheat individual slices in a 300 degree oven for about 10 minutes, or enjoy cold straight from the fridge
- Avoid microwaving if possible, since it can make the custard rubbery
I learned this technique while perfecting my peach galette recipe, which has a similar storage window since both rely on fresh fruit.
Nutritional Facts
Nutritional values are estimated per serving and will vary slightly depending on the exact peaches and dairy used.
- Calories: approximately 210 per serving
- Protein: 6 grams
- Carbohydrates: 26 grams
- Fat: 9 grams
- Fiber: 1 gram
- Sugar: 20 grams
You might also enjoy: Peach Pie Recipe for a comparison of a heavier, crust based peach dessert.
Health Benefits of Key Ingredients
While clafoutis is a dessert, a few of its core ingredients bring some genuine nutritional value along with the flavor.
Peaches in particular contribute more than just sweetness to this dish.
- Peaches provide vitamin C, vitamin A, and a good amount of dietary fiber
- Eggs supply high quality protein along with vitamin D and choline
- Milk and cream contribute calcium and vitamin D for bone health
- Almonds, if added as a topping, offer healthy fats and vitamin E
Read Also: Peach Crumble Recipe
FAQs About French Peach Clafoutis Recipe
1. Do I need to peel the peaches first?
Peeling is optional and mostly a matter of preference. The skins soften considerably during baking, so many people leave them on to save time and preserve extra fiber.
2. Can I use canned or frozen peaches instead of fresh?
Yes, both work well as substitutes. Just be sure to drain canned peaches thoroughly and thaw frozen peaches, patting them dry so the batter doesn’t turn watery.
3. Why did my clafoutis deflate after baking?
This is completely normal and expected. The custard puffs up from steam and egg proteins while baking, then naturally settles as it cools.
4. Can I make this recipe ahead of time?
You can bake it a few hours ahead and serve it at room temperature. It’s best enjoyed within the first day, since the custard texture is at its finest when freshly made.
5. What can I use instead of kirsch?
Brandy, dark rum, or even orange liqueur all work as substitutes. You can also leave the alcohol out entirely and add an extra half teaspoon of vanilla instead.
French Peach Clafoutis
Ingredients
- 4 large eggs room temperature
- 2/3 cup granulated sugar plus 2 tablespoons for the baking dish
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup all purpose flour
- 1/4 teaspoon fine sea salt
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 2 tablespoons kirsch or brandy, optional but traditional
- 2 tablespoons unsalted butter softened, for greasing the dish
- 4 medium ripe peaches to 5, sliced (about 3 cups)
- powdered sugar for dusting after baking
Equipment
- Large mixing bowl
- Whisk
- Blender For the traditional smooth French batter method
- 9 inch ceramic baking dish Or shallow pie dish
- 10-inch cast iron skillet Alternative to the baking dish
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Method
- Preheat your oven to 350 degrees Fahrenheit. Generously butter the bottom and sides of your baking dish or skillet using the softened butter. Sprinkle 2 tablespoons of granulated sugar over the buttered surface, tilting the dish so it coats evenly, then tap out any excess. Set aside.
- In a blender, combine the eggs, remaining 2/3 cup sugar, whole milk, heavy cream, flour, salt, vanilla bean paste, and kirsch if using. Blend on medium speed for about 30 seconds, until completely smooth. Let the batter rest for 5 minutes so the flour fully hydrates.
- Slice the peaches into pieces about 1/4 inch thick, discarding the pits. Arrange the peach slices in a single, slightly overlapping layer across the bottom of the prepared dish.
- Give the batter one more quick whisk, then pour it evenly over the arranged peaches. Bake on the middle rack for 35 to 40 minutes, until puffed and golden brown around the edges with the center just set and still slightly jiggly. A toothpick should come out mostly clean.
- Remove from the oven and place on a cooling rack. Let cool for at least 15 to 20 minutes. It will deflate slightly as it cools. Just before serving, dust generously with powdered sugar. Slice and serve warm or at room temperature.
Nutrition
Notes
- Use peaches that are ripe but still hold their shape — overly soft peaches will turn mushy in the oven.
- Room temperature eggs and milk blend more smoothly and help the batter bake more evenly.
- Do not overbake; the center should still have a gentle wobble when you pull it from the oven.
- Resist the urge to slice it right away — a short cooling period lets the custard finish setting.
- Dust with powdered sugar only right before serving so it doesn’t dissolve into the batter.
- Swap the peaches for nectarines, plums, or apricots using the same quantity.
- Add a handful of raspberries or blackberries alongside the peaches for a mixed fruit version.
- Stir a teaspoon of almond extract into the batter for a subtle marzipan note.
- Use a splash of bourbon instead of kirsch for a warmer, more autumnal flavor.
- Cover and refrigerate leftovers for up to 2 days. Reheat in a 300°F oven for about 10 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This French Peach Clafoutis Recipe is proof that dessert doesn’t need to be complicated to feel special.
One bowl, one dish, and a handful of ripe peaches get you something that looks like it came from a French bakery window.
I hope this becomes one of those recipes you turn to whenever peaches are in season and you want something a little different from the usual pie or crisp.
If you give it a try, I’d love to hear how it turned out. Drop a comment below or share a photo, I always enjoy seeing how everyone makes this their own.
Recommended:
- Peach Crisp Recipe
- Fresh Fruit Tart With Mascarpone Cream Recipe
- Berry Trifle Recipe
- Stuffed French Toast Recipe
- Praline Pecan French Toast Casserole
