Easy Fresh Peach Clafoutis

Quick Summary: Peach clafoutis is a classic French dessert of fresh peaches baked in a rich, custardy batter. This easy recipe comes together in one bowl, bakes in about 40 minutes, and can be served warm or cold.

What is peach clafoutis?

Peach clafoutis (pronounced kla-foo-TEE) is a rustic French dessert made by baking whole or sliced fruit in a thick, flan-like custard batter. The classic version from the Limousin region uses black cherries, but peaches make a summery variation with the same soft, custardy center and lightly set edges.

Why you'll love this recipe

• Beginner-friendly: the one-bowl batter comes together with a whisk, so even a first-time baker can make it.
• Few simple ingredients: you only need flour, milk, eggs, sugar, and fresh peaches.
• A summer dessert: it makes the most of seasonal stone fruit for a BBQ, picnic, or dinner party.
• Quick to prepare: the batter needs no resting, so this fruity dessert is ready in about 40 minutes.
• Served warm or cold: enjoy it fresh from the oven or chilled from the fridge.

Please note that you don't need to rest the clafoutis batter, unlike when making French crepes.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: the recipe calls for all-purpose flour. You can replace half the flour with cornstarch or use Bob's Red Mill gluten-free flour. I haven't tried to replace it with another type of flour.

• Sugar: use granulated sugar or caster sugar. You can reduce the amount of sugar by partially replacing it with agave syrup.

• Salt enhances the dessert's flavors.

• Eggs: the recipe calls for 2 large eggs at room temperature.

• Milk: Use whole milk, or lighten the clafoutis recipe with low-fat milk if desired. You can also use your favorite alternative milk, such as oat milk, rice milk, almond milk, etc.

• Heavy cream brings creaminess to the custard, but you can replace it with milk if preferred.

• Vanilla extract brings a warm flavor to the dessert. If serving the dessert to adults, replace the vanilla extract with Calvados, dark rum, or bourbon.

• Butter: use unsalted butter to caramelize nuts and grease the baking pan.

• Pistachios: use raw or toasted pistachios, coarsely chopped. You can replace pistachios with chopped slivered almonds.

• Honey caramelizes the pistachios; instead of honey, feel free to try maple syrup.

• Vanilla sugar: use a single sachet (9 g) to caramelize the pistachios.

• Fresh peaches are the star of the peach clafoutis recipe. Choose ripe peaches for the best results. You can use frozen peaches: thaw and drain the peach slices, but don't overcook them. Avoid canned peaches for this recipe: they will turn soft and lose their shape while heating up.

• Sprinkle powdered sugar (or icing sugar) on top of the dessert before serving.

Equipment

Here is what you need to make peach clafoutis:

• Mixing bowl
• Hand whisk
• Flour sifter
• Paring knife
• Slotted spoon
• Medium skillet
• Pie tin or baking dish

How to make peach clafoutis

Step 1. Peel fresh peaches. Plunge whole peaches for about 30 seconds in boiling water. Remove them with a slotted spoon and place them in a large bowl with ice-cold water (aka ice bath).

Step 2. Let the peaches cool for a few minutes, then peel the skin using a small, sharp paring knife. Cut peeled peaches into quarters by pitting them. Put them aside.

Step 3. Prepare for baking. Preheat the oven to 390°F (200°C). With a knob of butter, grease a pie tin.

Step 4. Make the clafoutis batter. Sift all-purpose flour in a mixing bowl. Add sugar and a pinch of salt, and make a well in the center of the dry ingredients. Break eggs into the well and gently mix with a hand whisk (photo 1).

Step 5. Dilute the batter by pouring the milk and cream gradually, stirring with the whisk to avoid forming lumps. Add vanilla extract and mix. (photo 2). The batter will resemble a German pancake batter but a little bit thicker. Set the batter aside.

Pro tip: Unlike many beliefs that batter needs a resting period, you can proceed with the dessert.

Step 6. Melt butter in a medium-sized skillet (or another fireproof baking dish) and fry pistachios over medium heat for 2-3 minutes, stirring. Add honey and vanilla sugar and cook until caramelized (photo 3).

Step 7. Add the prepared peach quarters and coat them evenly with caramel and nuts over the heat, but don't cook them (photo 4).

Step 8. Transfer the peach mixture to the bottom of the prepared pan. Place the peaches evenly, cut side down, in a single layer (photo 5). Pour mixture over the peaches (photo 6).

Step 9. Bake your clafoutis. Bring the clafoutis to the oven and bake for about 35-40 minutes. The surface of the clafoutis should be blond or slightly golden (photo 7).

Step 10. Serve warm or let it cool, then sprinkle with icing (powdered) sugar (photo 8).

Expert tips

• Pass the clafoutis batter through a fine-mesh sieve if there are lumps. Or use a blender, electric mixer, or food processor to get a smooth mixture.
• To avoid a mess, use an oven protector mat to catch possible batter spills. Don't use aluminum foil, as it can cause the food to overcook.
• Serve clafoutis in the same baking dish it was baked in. Slice and accompany it with a dollop of whipped cream or a scoop of vanilla ice cream.
• Use ripe but firm peaches, so they hold their shape and do not turn watery during baking.
• Arrange the peaches cut side down in a single layer so each slice sets into the custard.
• Do not overbake: pull the clafoutis once the center is just set, or the texture turns rubbery.
• For a golden top, dust the surface with a little sugar before baking, so it caramelizes.

Recipe variations

Despite the classic cherry clafoutis, you can also fill the thick French custard base with other fruits of your choice.

• Other fruits: swap in pears, apples, grapes, apricots, nectarines, or berries; a pear or apple version is called flognarde.
• Mixed berries: replace half of the peaches with cherries or blueberries for a peach and berry clafoutis.
• Extra flavor: increase the vanilla, add a pinch of cinnamon, or use mint-infused milk.
• Nutty top: replace the pistachios with slivered almonds, or scatter flaked almonds over the batter.
• Cast iron: bake it in a buttered cast iron skillet for crisp, caramelized edges.
• Individual portions: bake mini clafoutis in ramekins or small tart pans.

Storing & freezing

The clafoutis is best served the day it's made. Store the leftover clafoutis in an airtight container or covered with plastic film in the fridge for up to 24 hours. Reheat in the microwave in 15-second intervals until heated through.

Freezing clafoutis is not recommended because it can change the custard's texture. If you still want to freeze your dessert, don't keep it in the freezer for longer than one week.

Troubleshooting tips

A few common clafoutis problems are easy to fix. Here is how to solve them:

Why is my clafoutis full of lumps?

To prevent lumps, whisk half of the milk into the flour first, then add the rest. For an extra-smooth batter, blitz everything in a blender or food processor.

Why did my clafoutis collapse?

A clafoutis flattens when you beat too much air into the batter. Mix gently, only until the ingredients come together.

Why is my clafoutis heavy?

For a lighter clafoutis, swap some of the flour for cornstarch and use low-fat milk instead of whole milk.

Why is my clafoutis rubbery?

Overbaking is the usual cause of a rubbery texture. Reduce the baking time by 5 to 10 minutes, or lower the oven temperature slightly.

The center should still have a soft, custardy wobble when you take it out of the oven; it firms up as it cools.

Stick to the number of eggs in the recipe, since too many eggs make the batter dense and rubbery.

Why is my clafoutis too pale?

To brown a pale clafoutis, dust the top with granulated sugar about 10 minutes before the end of baking so it caramelizes.

Why does my clafoutis stick to the pan?

Butter the pan well and dust it with granulated or brown sugar before pouring in the batter, so the clafoutis releases cleanly.

Why does the fruit sink to the bottom?

To keep the fruit from sinking, add it to the batter after the first 10 to 15 minutes of baking. This is the same method used for cherry clafoutis.

Recipe FAQ

Do you need to peel the peaches for clafoutis?
Peeling is optional but recommended. Blanching and peeling the peaches gives a smoother texture, but you can leave the skin on for a more rustic result.

Can you use canned or frozen peaches?
Fresh, ripe peaches work best. Canned peaches turn soft and watery, and frozen peaches release extra liquid, so drain and pat them dry if you use them.

Can you use almond milk in clafoutis?
Yes. Replace the whole milk with almond milk to make the clafoutis dairy-free and suitable for those who are lactose intolerant.

Is clafoutis served hot or cold?
Serve peach clafoutis warm, at room temperature, or cold. It is easy to slice into portions once it has cooled slightly.

Can you make peach clafoutis ahead of time?
You can bake it a few hours ahead and keep it in the refrigerator for up to 24 hours. Serve it cold or briefly reheat it in the microwave.

How many calories are in peach clafoutis?
Each slice of peach clafoutis has about 239 calories, though this varies by ingredients and portion size.

Love peach desserts? Try these next!

• Caramelized Skillet Peaches
• Puff Pastry Peach Galette
• Peach Compote
• Peach And Blueberry Galette

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.