Peach Clafoutis is the perfect summertime recipe that is so easy to make.
Clafoutis are so easy to make as you do not have to make a crust for them.
Fresh fruit with an handful of ingredients creates this perfectly sinful recipe ready to be enjoyed.
This classic French dessert is a combination of a rich egg batter filled with fruits and baked into this sinful custard cake.
In this Article
- What is a clafoutis?
- What other dessert with peaches can we prepare?
- Almond flour
- Helpful tips for the ingredients needed to make this delicious Peach Clafoutis
- Equipment needed
- Baking tips and step by step to make this fantastic Peach Clafoutis
- Storing information
- If you enjoy this peach clafoutis recipe, check out these flavorful recipes:
- Peach Clafoutis
What is a clafoutis?
Cherry clafoutis is the most known and traditional. Almost any fruits 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 easily found in your pantry, 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.
With summer comes peach season. One of my favorite times of the year.
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 are not attached to the flesh of your peach. Easily removable.
Also, they are the best for baking and cooking and being enjoyed by eating it by just pulling it apart.
Cingstone, 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.
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.
Yes, something new in my baking: almond flour.
Light and the perfect pairing with the peaches.
Peaches are a stone fruit. They have a noyaux 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, it brought forth a layer of flavor.
Helpful tips for the 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; 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.
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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.
Baking tips and step by step 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.
- Prepare the custard by whisking the eggs with the sugar. Add the milk and incorporate it well with the egg.
- Add, slowly, 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.
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.
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 be the perfect substitute for fresh peaches.
Have extra berries on hand? Add them to your clafoutis.
A scoop of vanilla ice cream is also excellent with this fresh peach dessert.
Brown sugar can substitute granulated sugar.
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 coving it.
Bring back to room temperature and enjoy.
If you enjoy this peach clafoutis recipe, check out these flavorful recipes:
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- 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
- 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.
- Apricots, nectarines, or plums are beautiful fruits that will be the perfect substitute for fresh peaches.
- Have extra berries on hand? Add them to your clafoutis.
- A scoop of vanilla ice cream is also excellent with this fresh peach dessert.
- Brown sugar can substitute granulated sugar.
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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