French Peach Clafoutis
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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 26gProtein: 6gFat: 9gSaturated Fat: 4.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 95mgSodium: 120mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 8mgCalcium: 6mgIron: 4mg
Tried this recipe?Let us know how it was!