This Easy Peach Clafoutis recipe is one of the greatest recipes of French family-style baking. Quick and easy to make, sliced seasonal peaches are baked in a flan-like custard batter producing the best peach dessert.
I grew up with Clafoutis at home, my French mum made the more traditional version with cherries all the time, and I adore it. I'm so excited to share my version of this Peach Clafoutis with you today.
Julia Childs spearheaded the education of French Baking to the Americans, and since then, clafoutis has become a much-loved dessert. Understandably so, this one, in particular, is a fantastic recipe using the season's freshest peaches.
What is Clafoutis?
But first, I hear you ask, how do you say that name, where does it come from, and what is it?! Let's deep dive into this easy dessert.
How do you pronounce clafoutis? The easiest way to pronounce Clafoutis, or clafouti, is 'cla-foo-tea'
Where does it come from? It's a traditional French dessert originating from the Limousin region of France. It's a family cake passed down from generation to generation and loved by all.
What is it? Made from a custard base of eggs, milk, flour and sugar, the batter is poured over the peaches and baked until just set. It's light, simple and nostalgic. The unique texture is smooth and silky, and flan-like.
What does it taste like? It tastes like a sweet set custard interspersed with fruit, such as fresh peaches as in today's recipe.
The classic version is made with black cherries, with the stones still in it. The pits add additional almond-like flavour to the batter, but nowadays, it's common practice to pit the cherries as no one likes biting down on a stone!
Why you'll love this clafoutis recipe
- Uses basic ingredients. This recipe uses everyday ingredients that you'll have in your pantry and fridge. It's made with peaches; if you don't have any on hand and want to make this last minute, you can sub for other fruit.
- Family-friendly. This is a low-budget recipe that requires only a few simple ingredients. Moreover, it's perfect for the whole family to enjoy.
- Simple to make. No fancy tricks or equipment are needed to make the batter or bake. The hardest part is browning the butter, and even that isn't difficult once I show you how!
- Fresh peach dessert. Using the juiciest, ripe peaches nestled into the custard filling, this peach clafoutis is the best!
The ingredient is short and basic, similar to making a pancake batter but without a leavening agent such as baking powder.
- Butter - you need a small amount of butter to grease the baking dish and within the batter. I recommend browning the butter. Yes, it's an extra step but a simple one that produces maximum results in flavour. The nuttiness is next level with the peaches.
- Flour - just a small amount of sugar is needed to give a little structure to the flan. Not too much, though, as it makes the cake too 'cakey'.
- Sugar and brown sugar - I recommend white sugar in the batter and tossing the peach slices in brown sugar. Along with browned butter, the extra flavour the brown sugar generates is epic. You can substitute for all granulated or caster sugar if that's all you have.
- Salt - just a small amount to help season the batter.
- Vanilla extract - the batter needs flavouring to prevent it from tasting eggy. Almond extract, orange blossom water or rum can also be used.
- Eggs - use large eggs and make sure they are at room temperature. Pop them in a bowl of warm water for 5 minutes to bring them up to room temp if you need to.
- Milk - Use whole fat milk. The custard needs the rich fat content in the milk for flavour and to help provide the structure in the baked cake. You can sub half the milk for double (heavy cream) if you prefer a richer taste. I didn't want to add to the ingredient list, so kept it simple with full-fat milk.
- Peaches - Yellow or white flesh peaches are perfect. But you can also use other stone fruit as a substitute or combine them with the peaches.
How to make Peach Clafoutis recipe
*Be sure to see the recipe card below for the full ingredients list & instructions!*
The process of making this simply homely recipe couldn't be any simpler. It only takes a handful of steps before you'll have this recipe made and in the oven.
1. Whisk the eggs, sugar, salt and vanilla extract in a large mixing bowl. Do this by hand, with an electric handheld whisk or in a standmixer fitted with the whisk attachment (Images 1 & 2).
2. Add in the flour and whisk again. Add the flour in one go and whisk until it's fully combined (Images 3 & 4).
TIP: When whisking in the flour, start whisking in the centre of the bowl. Slowly work your way to the outside, incorporating more and more of the mixture. This ensures a smooth batter.
3. Combine the milk and melted butter. Pour in the milk and whisk together (Images 5 & 6). Then add in the melted butter and whisk (Images 7 & 8). The batter will feel quite runny, like a crêpes batter.
TIP: If you find the batter lumpy, use an immersion blender or pop the batter in a food processor and whiz until smooth. Don't mix too much, as this will activate the gluten and create a rubbery finished texture.
4. Prepare the pan. Traditionally a ceramic quiche pan is used, but you can use any casserole dish, pie pan, or cast iron skillet you prefer, as I have done with this oval dish in the images. Rub softened butter all over the base to coat, then sprinkle the base and sides with a tablespoon of sugar. The pan doesn't need lining with parchment paper in this instance, as the cake bakes right in the pan and is served directly from it. (Image 1 & 2)
5. Assemble batter and peaches in pan. Place peaches in the base of the dish. You can add as many peaches as you prefer, fully lining the base of the pan. Or just around the edge as I have done in the images. I used just shy of two peaches here. Also, you can line them up as I have or toss them in willy-nilly! I leave that to you; it all looks and tastes great.
Very slowly pour in the batter, trying not to move the peaches. They can be guided back into place with a fork if they shift slightly. Now, wait for the oven to come to temperature.
6. Preheat the oven and bake. Preheat the oven to 180C (350F).
TIP: Why not preheat the oven at the start of the method? The batter has time to rest by assembling the Peach Clafoutis in the dish and waiting whilst the oven comes to temperature. The rest allows the gluten to relax, much like when making a pancake batter.
Bake for 40-45 minutes, until set in the middle (Images 5 & 6). It will look really puffed up and thick when you pull the clafoutis from the oven, but as the steam dissipates, the clafoutis will deflate and set in place.
Cool for 10-15 minutes and dust with powdered icing sugar before serving.
How to serve Clafoutis
Any variations of Clafoutis are best served warm. That's how it's traditionally eaten in France. My grandmother would pop the clafoutis in the oven whilst we ate dinner. Then by the time we'd cleared the main course and had a little break, the clafoutis was baked and had a bit of time out of the oven to cool slightly.
The best way to enjoy this Peach Clafoutis is served with any of the following:
- drizzle of double (heavy) cream
- a dollop of sweetened whipped cream (Crème Chantilly)
- a scoop of vanilla ice cream
My favourite is to serve it with crème chantilly, a drizzle of honey, a sprinkle of thyme leaves and some fresh peach slices. The flavours work incredibly well with the peach.
I absolutely love a recipe that can be adapted to create other versions. The base custard batter can be used alongside many types of fruit to create delicious recipes. Here is my favourite:
- Peach and Raspberry Clafoutis: The sweet, tart tang of juicy raspberries teamed with the peach is delightful.
- Cherry and Almond Clafoutis: Add half a teaspoon of almond extract into the batter and use fresh cherries as the fruit. Serve with toasted flaked almonds to highlight the almond flavour.
- Peach and Cherry Clafoutis. Combine traditional cherry's classic flavours with peaches' sweet juicy taste.
- Nectarine Clafoutis: Sub the peaches with nectarines for another stone-fruit forward recipe.
- Plum and Rosemary Clafoutis: Yes, yes, yes! One of my favourite iterations of this dessert, perfect for that Summer/Autumn in-between period. Rub finely chopped rosemary into the sugar to release its oils.
- Make it in a blender if you want to make it in under five minutes! Pour all the batter ingredients into a blender and pulse until smooth. This literally takes a super quick couple of minutes!
- Don't whisk the batter too vigorously, as you'll incorporate too many air bubbles into the batter. If there are bubbles on the surface of the batter when baking, the appearance isn't great in the finished clafoutis. Skim them off before pouring the batter into the dish.
- Butter the dish well. The batter will stick to the base without the butter, making cutting wedges of clafoutis near impossible! The sugar also helps prevent the batter from sticking.
- Sprinkle with demerara sugar once baked for a textural, crunchy contrast to the luxurious set custard underneath.
Frequently asked questions
Most likely due to the batter being over-mixed. This activates the gluten and causes a rubbery texture once baked. Stop mixing when a few flour streaks remain in the batter. This is a hand technique so that you don't overmix.
Not if you include flavourings for the custard such as vanilla, sugar and salt. They are there to provide much-needed flavour and sweetness to the dish. If you play around with the quantities, the clafoutis tastes more like eggs.
Yes, you can. Just make sure to drain the peaches fully from the juice in the tin. Too much moisture will affect how the batter sets.
Yes, you can. Just like with pancake batter, you can mix the ingredients together and pop it in the fridge for a couple of hours or overnight. Just give it a quick whisk before pouring it into your baking dish.
How to store and freeze
To store: Store leftover clafoutis either in an airtight container or wrapped well with plastic wrap in the fridge. It will last 3-4 days and is best if reheated. Zap the clafoutis for 15-second intervals until it’s warm. You can also cover it with foil and bake at 180C (350F) for 5-10 minutes or until warm.
To freeze: Clafoutis does not freeze well. Because of the fruit, it can get very soggy and ruin the custardy texture.
Equipment you’ll need
- Large mixing bowl: This is a one-bowl wonder. Don't you love a recipe with minimal washing up!
- Baking dish: And shape dish is suitable to bake the clafoutis in. The batter and fruit shouldn't come up more than halfway up the sides before baking. The clafoutis does rise and puff up quite a bit in the oven but will deflate dramatically when taken out.
- Whisk: The recipe is very simple to make with a hand whisk. But you can use an electric hand-held whisk or standmixer fitted with the whisk attachment if you prefer.
More fruit recipes you'll love
If you tried this Traditional Peach Clafoutis or any other recipe on my website, please let me know how you go in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
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Easy Peach Clafoutis Recipe
- 3 large eggs, room temperature
- 150 g granulated sugar, plus 1 tablespoon extra for dusting the dish
- ½ teaspoon fine salt
- 30 g unsalted butter, melted, plus softened butter for greasing the dish.
- 1 teaspoon vanilla extract
- 85 g plain flour (all-purpose)
- 300 ml whole milk
- 200 g fresh peaches, stoned and sliced., 2 peaches
- Whisk the eggs, sugar, salt, cooled melted butter and vanilla extract in a large mixing bowl.
- Add in the flour and whisk again. Add the flour in one go and whisk until it's fully combined.
- Combine the milk. Pour in the milk and whisk together. The batter will feel quite runny, like a crêpes batter.
- Prepare the pan. Grease the base and sides of the baking dish well with softened butter. Sprinkle sugar over the butter.
- Assemble batter and peaches in pan and bake. Place peaches in the base of the dish. You can add as many peaches as you prefer, fully lining the base of the pan. Or just around the edge as I have done. Very slowly pour in the batter, trying not to move the peaches. If they shift slightly, they can be guided back into place with a fork. Set aside.
- Preheat the oven and bake. Preheat the oven to 180C (350F).Bake for 40-45 minutes, until set in the middle. It will look puffed up and thick when you pull the clafoutis from the oven, but as the steam dissipates, the clafoutis will deflate and set in place. The baking time depends on the size of your baking dish and the thickness of your filling.Set aside for 10-15 minutes, dust with powdered icing sugar (optional), and serve warm.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.