Peach Clafoutis

This classic French dessert, peach clafoutis, is made with seasonal peaches baked in a rich, dense custard. You will love it served warm or cold, with an amazing taste and flavor.

Besides that, clafoutis is one of the most beautiful French words; it is also a tasty dessert.

How is clafoutis pronounced? Just say ​[klafuti] or [kla-foo-tee] with a soft "a," and stress placed on the final syllable of the word. 

Also, pay attention that the spelling of "clafoutis" doesn't correspond to what you should pronounce. The last letter, "s," is silent and isn't pronounced.

Rustic French clafoutis, also called clafouti, milliard, or Millard in the Limousin regions of France, is traditionally made with cherries.

Summertime also brings apricot, plum, or strawberry clafoutis. The fall is famous for pear or apple clafoutis, also called "flognarde." 

You can enjoy the famous Far Breton, a clafoutis with dried plums throughout the winter and spring. 

Jump to:

• Why you should try this recipe
• Ingredients
• How to make peach clafoutis
• Recipe variations
• Storage instructions
• Equipment
• Expert tips
• Troubleshooting
• FAQ
• Love peach desserts? Try these next!
• Need to adjust your baking pan size?
• Recipe card

Why you should try this recipe

Peach clafoutis, sometimes spelled peach clafouti, is one of the easiest desserts that ever existed. It is accessible to all without any difficulty; even a novice baker can make it with ease.

You will only need a few simple ingredients to make this clafoutis recipe. They are flour, milk, eggs, and sugar; fresh peaches are seasonal fruit.

The summertime availability of fresh fruit makes this the perfect summer dessert for a BBQ or dinner party.

If you are short on time, this fresh peach recipe creates a last-minute dessert. Light and fruity sweet will be ready in a few minutes.

Please, note that there is no need to rest the clafoutis batter, like while making crepes.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.

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 flavors of the dessert.

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

Milk: use whole milk or lighten up the clafoutis recipe using low-fat milk if desired.

Also, you have the option of using your favorite alternative milk, oat milk, rice milk, almond milk, etc.

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

Vanilla extract brings a beautiful flavor to the dessert. If the dessert is served to adults, replace 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 is used to caramelize pistachios; instead of honey, feel free to try maple syrup.

Vanilla sugar: a single sachet (9 g) is used to caramelize pistachios.

Peaches: fresh fruit is the star of the peach clafoutis recipe. Choose ripe peaches for the best results. You can use frozen peaches: thawed and drained peach slices, but don't overcook them.

Try to avoid canned peaches for this recipe: they will turn soft and lose their shape while heating up.

Powdered sugar (or icing sugar) is used to sprinkle on the top of the dessert before serving.

How to make peach clafoutis

To peel 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).

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

Preheat the oven to 390°F/200°C. With a knob of butter, grease a pie tin.

To 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. Break eggs into the well and gently mix with a hand whisk (photo 1).

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 pancake-like batter, a little bit thicker than the pancake batter. Set aside.

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

Add the prepared peach quarters and coat them with an even amount of caramel and nuts over the heat, but don't cook them (photo 4).

Transfer the peach mixture to the bottom of the prepared pan. Place peaches beautifully, arranging them cut side down in a single layer (photo 5).

Pour the batter over peaches (photo 6)...

and bake for about 35-40 minutes. The surface of the clafoutis should be blond or slightly golden (photo 7).

Serve warm or let it cool down and sprinkle with icing (powdered) sugar (photo 8).

Recipe variations

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

Choose seasonal fruit and garnish your dessert with pears, apples, grapes, or stone fruit such as apricots, nectarines, or even red fruits.

For example, you can replace half of the peaches with cherries or blueberries.  

Play with flavors by increasing the amount of vanilla or using mint-infused milk instead.

Replace pistachios with slivered almonds, or sprinkle the top of the batter with flaked almonds.

You can make individual casseroles or mini-clafoutis for an attractive presentation using small molds, such as individual ramekins or tart pans.  

Storage instructions

The clafoutis is best served on the day of making.

Store the leftover clafoutis in an airtight container or covered with plastic film in the fridge for up to 24 hours.

Freezing clafoutis is not recommended due to possible changes to the custard's texture.

You can reheat it in the microwave at 15-second intervals until the desired temperature.

If you still want to freeze your dessert, don't keep it in the freezer for longer than one week.

Equipment

What baking tools do you need to make the peach clafoutis? You will need a pot, a slotted spoon, and a small paring knife to peel peaches.

Prepare a mixing bowl, a hand whisk, or a blender to make the clafoutis dough. Instead, you can use an electric mixer or a food processor.

You will need a non-stick frying pan and a wooden spatula to prepare the peach and pistachio mixture.

Finally, choose a 9-inch/23 cm glass pie plate, a pie pan, or a stoneware tart dish to bake the clafoutis. You can opt for a non-stick steel mold or a cast iron skillet to obtain a slightly crispy dough.

Make sure the baking dish is shallow enough to make your fruit visible up top after baking.

If you have another shape or size of your baking pan that is not on this list, please refer to this cake pan calculator for recalculating ingredients.

Expert tips

1. Pass the clafoutis batter through a fine-mesh sieve if there are lumps. Or use a blender, an electric mixer, or a food processor to obtain a smooth mixture.
2. To avoid mess, use an oven protector mat to catch the possible spills of the batter. Don't use aluminum foil since it causes the food to become overcooked.
3. Serve clafoutis in the same baking dish it was baked. Slice and accompany it with a dollop of whipped cream or a scoop of vanilla ice cream.

Troubleshooting

My clafoutis is full of lumps

To prevent the formation of lumps, pour half of the milk into the flour mixture, mix, then add the remaining milk. You can also use a blender, a hand mixer, or a food processor to make the batter smooth.

My clafoutis is flattened 

The reason the clafoutis is flattened is the excessive incorporation of air. Avoid incorporating it by mixing it gently and as little as possible.

My clafoutis seems heavy

To lighten up your clafoutis, replace the flour with cornstarch and whole milk with low-fat milk.

My clafoutis turns rubbery

One of the reasons for the rubbery texture of clafoutis is overcooking. Reduce the baking time by 5-10 minutes or turn the oven temperature down by 5-10 degrees.

When you remove the clafoutis from the oven, you can notice a small knob of creamy batter in the center.

Also, respect the number of eggs in the recipe since the eggy batter will produce a more rubbery texture. 

My clafoutis is too pale  

If you worry that your clafoutis is too pale, turn it into golden brown. Just sprinkle the top of the dessert with granulated sugar 10 minutes before the end of baking.

My clafoutis sticks to the mold

To prevent the clafoutis from sticking to the mold, butter it and dust it with granulated or brown sugar before pouring the batter into it.

The fruits sink to the bottom

To prevent fruit from sinking to the bottom while making clafoutis, add them to the batter after 10-15 minutes of baking. This technique is used to create this cherry clafoutis.

FAQ

Love peach desserts? Try these next!

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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.