This Easy Peach Clafoutis recipe is one of the perfect French summertime recipes, and it is so easy to make.

Quick and easy to make, fragrant and juicy peaches are baked in a flan-like custard batter, giving you the best peach dessert ever.

Peach Clafoutis

Clafoutis are easy to make as you do not have to make a crust for them.
Fresh fruit with a handful of ingredients creates this perfectly sinful recipe ready to be enjoyed.

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I grew up in Paris enjoying clafoutis at home, although with my French dad, we had more of the traditional version with cherries; I am excited to share my version of this peach Clafoutis with you today.

This classic French dessert combines a rich egg batter filled with fruits and baked into this sinful custard cake.

In this Article

What is a clafoutis?

Cherry clafoutis is the most known and traditional. Almost any fruit can be used to create a clafoutis.

A clafoutis is a classic French country dessert from the Limousin region near the center of France.

A silky batter is made using eggs, sugar, milk, and flour and then poured over fresh fruits.

The batter bakes around the fruits creating a pudding-like texture, custard. Served lukewarm with a dusting of sugar.

The clafoutis recipe is too easy not to try it. A few staple ingredients are easily found in your pantry, such as fruits, and you are ready to go.

The clafoutis will puff up when baking and offer you a golden top, yet, the inside will stay soft and creamy.

It tastes like a sweet custard blended with fruits, such as peaches in today’s recipe.

The classic version is made with black cherries with still the pit in it. The pits add additional almond-like flavor to the batter. Nowadays, it is a common practice to pit the cherries as no one enjoys biting down on a stone.

Julia Childs introduced the French Clafoutis to the Americans, and ever since then, clafoutis has become a much-loved dessert. What there is not to love: fresh seasonal fruits and easy preparation. A win-win.

Why you will love this clafoutis recipe

Easy ingredients – This recipe uses basic ingredients that you will easily find in your pantry and refrigerator, making it easy to prepare at the last minute.

Family-friendly – Perfect for the whole family to enjoy. It is budget-friendly, as it requires a few simple ingredients.

Super easy to make – You do not need fancy equipment to make the batter or bake. An easy recipe that even your children can help you create and build memories together.

Fresh peach dessert – Using summer’s best, juiciest, ripe peaches nestled into the custard filling, this peach clafoutis is the best!

fresh peaches cut in half and pit removed

Peaches

With summer comes peach season—one of my favorite times. Nothing beats the divine scent of a ripe peach. It is like no other smell.

There are four most common types of peaches. Some are best for baking, while others are better for grilling or use in salads.

Peaches can be grouped into two types: Freestone and clingstone.

Freestone peaches are the ones with the pit that are not attached to your peach’s flesh. Easily removable.

Also, they are the best for baking and cooking and being enjoyed by eating it by just pulling it apart.

Cingstones are the peaches where the flesh is attached to the pit and are harder to prep.

Therefore, clingstone peaches are primarily used for canning.

With this recipe, you can choose yellow or white peach. Or donut peach or nectarines.

Most noteworthy, you can use, and I recommend, using peaches that are already mature with your clafoutis. This will make it easier to cut into when you are eating it.

And, yes, peaches are good for you as they are rich in vitamin A, potassium, fluoride and iron.

Peach Clafoutis out of the oven in a blue enamel cast iron skillet with

What other dessert with peaches can we prepare?

Sweet peaches make marvelous desserts.

From Peach Melba to peach cobbler, peach crumble, peach crisp, and peach pie, rest assured, you will find a great way to enjoy them.

A classic Italian peach dessert of Mascarpone Roasted Peaches is quite a treat.

Or, the very simple, late afternoon snack of Baked Peaches, a classic French gouter dessert.

Almond flour

Yes, something new in my baking: almond flour. Light and the perfect pairing with the peaches.

Peaches are a stone fruit. They have a noyau or kernel with a perfume-like fragrance similar to almonds.

It is used to flavor liquors as well as whipped cream.

Using it with this delicious peach clafoutis brought forth a layer of flavor.

Peach Clafoutis close up after being taken out of the oven with almond slivers over it

Key ingredients needed to make this delicious Peach Clafoutis

This is a short introduction. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Peaches: ripe and mature. Most of all, there is no need to remove the skin as it holds your half peach together in the skillet while baking.

Eggs: Large and at room temperature

Granulated sugar: Gives this peach clafoutis a touch of sweetness.

All-purpose flour: Binding agent for your custard like

Fine almond flour: a great addition to your clafoutis as it enhances the almond flavor.

Whole milk: You need the milk’s richness with this dessert. Please do not substitute with any other milk or heavy cream; you will not get the same consistency and result.

Sea salt: A touch of salt help balance the sweetness of your clafoutis.

Unsalted butter: always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change the flavor of it.

Powdered sugar: sprinkle over your dessert, and this step is optional.

ingredients needed to make your peach clafoutis

Equipment needed

Please follow the link to access the product of your preference.

I only recommend what I use and love.

Cast iron skillet or gratin dish – heat-inducing, and they can go from oven to table beautifully.

KitchenAid stand-alone mixer or hand-held mixer to whisk the creamy eggs with the flour to create the custard.

Mixing bowl ; use a bowl with a skid-free bottom.

Cooling rack to assist your clafoutis to cool off. The rack allows air to circulate your gratin dish and cool off faster.

A Chef Giangi Pick
Le Creuset Classic Cast Iron Handle Skillet, 9"
Le Creuset Classic Cast Iron Handle Skillet, 9"
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Baking tips and step-by-step instructions to make this fantastic Peach Clafoutis

I love the simplicity of the ingredients and how easy this peach recipe is to make.

I used my enamel cast iron skillet to make this clafoutis

Preheat the oven to 375F

  • Meanwhile, generously butter your cast iron or gratin dish.
  • Cut your peaches in half by following along the dimple in your fruits.
  • Remove the pit and place the peach portion in the cast iron dish with the pit cavity facing up.
well buttered skillet
fresh cut peaches arranged in a skillet
  • Prepare the custard by whisking the eggs with the sugar. Add the milk and incorporate it well with the egg.
  • Add the egg mixture slowly to the flour and give it a few minutes of whisking to combine the ingredients and eliminate any lumps that may have formed.
  • Pour it over and around your peaches.
  • Spread the almond slivers over the peaches and place them in the hot oven.
peaches in the skillet covered with batter
Peach Clafoutis in the oven baking

Your clafoutis should be golden brown around the edges and puffed up. As all ovens are not equal, 30 to 35 minutes is an estimate.

Serve warm, alone, or with a scoop of vanilla ice cream.

Peach Clafoutis close up with dusting sugar over it

Pro Tip

  • When whisking in the flour, start whisking in the center of the bowl and slowly work your way to the outside while incorporating more of the mixture. This ensures a smooth custardy batter.
  • Butter the dish well, or the batter will stick to the base, making cutting wedges of clafoutis near impossible. Sugar also prevents the batter from sticking.
  • If you find the batter lumpy, use an immersion blender and whiz until smooth. Do not mix too much as it will activate the gluten and create a rubbery finished texture.

Variations and Substitutions

The fun begins, and with the classic recipes, the only thing left is to pick your next fruit.

  • Apricots, nectarines, or plums are beautiful fruits that will perfectly substitute fresh peaches.
  • If you have not, you must try my Pears Clafoutis. Fall will never be the same.
  • Peach slices are also perfect for this dish. Ensure that they are all the same size for best baking.
  • Have extra raspberries, blackberries, or blueberries on hand? Add them to your clafoutis.
  • I have enjoyed it with a dash or bourbon in the batter. Delicious but not children-friendly. J
  • A scoop of vanilla ice cream is also excellent with this fresh peach dessert.
  • Brown sugar can substitute granulated sugar.

Storing information

If you are lucky to have leftovers, you can save the uneaten portion in a glass container with an air-tight lid for a few days. Completely cool off before covering it.

Bring back to room temperature and enjoy.

Do not attempt to freeze as Clafoutis does not freezes well due in part to the fruit, it can get very soggy and ruin your custard texture.

Frequently Asked Questions

Do you eat clafoutis hot or cold?

Any variations of Clafoutis is best served warm or at room temperature. Although hard to do when you pull your clafoutis out of the oven, the aroma is calling you to grab a spoon and dig in. Be careful as the batter can be too hat and scolding you. Wait until it cools off before enjoying it.

What is my clafoutis rubbery?

Most likely it is due to your batter being over-mixed. The gluten is activated causing the rubbery texture once baked. Stop mixing when a few flour streaks remain in the batter.

Can I make the batter ahead of time?

Yes, you can. Mix the ingredients and place them in the refrigerator for a couple of hours or overnight. Before pouring the batter, give it a quick whisk before pouring it into your baking dish. Do cut the peaches at time of baking.

Peach Clafoutis spoonful

If you enjoy this peach clafoutis recipe, check out these flavorful recipes:

Clafoutis Aux Poires – A Classic French Dessert My Way

Cherry Clafoutis or Clafoutis Aux Poires

Mascarpone Roasted Peaches – Easy Summer Delight

Baked Peaches – A Quick & Easy Classic French Dessert

Peach Pie – Summer Fun

Peach Clafoutis

5 from 85 votes
Peach Clafoutis
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Author: Giangi Townsend
Clafoutis are so easy to make as you do not have to make a crust for them. Fresh fruits, a few ingredients, and voila, this perfectly sinful recipe is ready to be enjoyed.
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Ingredients 

  • 6 peaches, halved and pit removed
  • 3 large eggs
  • ⅓ cup granulated sugar
  • 1 cup whole milk
  • ¼ cup all-purpose flour
  • ¼ cup fine almond flour
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 2 tablespoons almond slivers
  • unsalted butter, to grease the pan
  • powdered sugar, for dusting

Instructions

  • Preheat the oven to 375℉ and position your rack in the middle of the range.
  • Using your unsalted butter, generously coat your 10-inch cast iron or gratin dish with the butter and set aside.
  • Whisk the eggs with the sugar in a medium bowl of your KitchenAid stand mixer.
    Add the milk, and slowly add flour, vanilla, and salt. Whisk to combine well, and no lumps form in the batter.
  • Arrange the peach halves in a single layer in the pan or gratin dish.
  • Pour the batter evenly around the peaches, then sprinkle with the almond slivers.
  • Bake the clafoutis until it puffs up and is lightly golden brown around the edges. It takes around 30 to 35 minutes.
  • Place the skillet on a wire rack and let it cool off for about 10 minutes.
  • Serve warm or at room temperature. Dust powdered sugar over the peaches and serve.

Notes

Variations
The fun begins, and with the classic recipes, the only thing left is to pick your next fruit.
  • Apricots, nectarines, or plums are beautiful fruits that will perfectly substitute fresh peaches.
  • If you have not, you must try my Pears Clafoutis. Fall will never be the same.
  • Peach slices are also perfect for this dish. Ensure that they are all the same size for best baking.
  • Have extra raspberries, blackberries, or blueberries on hand? Add them to your clafoutis.
  • I have enjoyed it with a dash or bourbon in the batter. Delicious but not children-friendly. J
  • A scoop of vanilla ice cream is also excellent with this fresh peach dessert.
  • Brown sugar can substitute granulated sugar.
Storing information
If you are lucky to have leftovers, you can save the uneaten portion in a glass container with an air-tight lid for a couple of days. Ensure that it is completely cooled off before covering it.
Bring back to room temperature and enjoy.

Nutrition

Calories: 257kcal | Carbohydrates: 35g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 163mg | Potassium: 305mg | Fiber: 4g | Sugar: 26g | Vitamin A: 674IU | Vitamin C: 6mg | Calcium: 99mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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