Fresh Peach Clafoutis is the perfect summer dessert. A custard-like batter turns into a fluffy cake surrounded by slices of fresh peaches. Top it off with some powdered sugar and/or vanilla ice cream for the best dessert you’ll enjoy this summer.
It makes me so happy each summer when peaches come into season. I can eat frozen ones throughout the year but I am not a fan of the canned variety at all, and the fresh ones are definitely the best.
There is a local group I’m in on Facebook for sharing recipes and talking about food. At least once a week someone is sharing a clafoutis recipe. I’ve stared at these recipes for months and it dawned on me that making a peach one would be absolutely delicious.
what is clafoutis?
Clafoutis (or sometimes clafouti) is a rustic French-Style dessert made with fruit and a pancake-like batter. Cherry is the most commonly used fruit, but just about any type will do.
While clafoutis only has a few ingredients, it can be a little bit particular to make. There is not a lot of room for error between a batter that tastes eggy or one that is overcooked. But don’t worry, the easiest way to make sure that your clafoutis is done is to insert a knife into the center of the dish. If it comes out clean, you’re good to go. If it doesn’t, pop it back in the oven for a little while.
the best way to peel fresh peaches
Peeling the skin off a peach can be SUCH a pain in the butt. If you’ve tried it before with a peach that wasn’t quite ripe enough, you’ll know exactly what I am talking about. However, peach skin is kinda gross and gets an even weirder texture (at least to me) after it’s cooked so it’s gotta go!
- Blanching: score an “x” into the bottom of your peaches and add them to boiling water for 2-3 minutes, then transfer to an ice bath until they are cool enough to handle. This method works best if your peaches are still a little firm
- Peeling: if your peaches are decently ripe, you can use a vegetable peeler to take off the skin without wasting the peach
I always suggest trying to peel them first, as that is much easier, but if your peaches aren’t ripe enough, go with the blanching method
how to serve peach clafoutis
Clafoutis is typically eaten plain, but you can dress it up with a sprinkling of powdered sugar or a dollop of vanilla ice cream.
peach clafoutis ingredients
(The full, printable recipe is below. Just scroll down to the recipe card)
- Peaches – fresh ripe ones work great, but you can also use canned or frozen ones that have been thawed
- Eggs – large eggs are what I use in all of my recipes
- Milk – we always have 2% on hand so that is what I used
- Cream – heavy or light whipping cream is fine
- Butter – I always have unsalted on hand. If you have salted, skip adding the salt to this recipe
- Vanilla Extract – a good quality vanilla can really change a recipe
- Flour – all purpose flour is the best choice for this recipe
- Sugar – granulated sugar is the best choice for this recipe
- Salt – salt enhances sweet dishes so always remember to add some when you’re baking
how to make peach clafoutis
- Preheat the oven to 350 degrees and grease a 2L baking dish with butter
- Peel and slice the peaches
- Whisk the eggs milk, cream, butter and vanilla together in a medium bowl
- Whisk the flour, sugar and salt together in a large bowl
- Slowly pour the egg mixture into the dry ingredients, a little at a time, whisking until smooth
- Arrange peaches on the bottom of the baking dish in a single layer
- Pour the batter on top
- Bake for 60-75 minutes
Let your clafoutis cool until it’s just warm, then sprinkle it with powdered sugar or serve it up with a dollop of ice cream!
July 2020: Peaches
- Uruguayan Peach Chaja Cake from Pandemonium Noshery
- Peach BBQ Chicken Legs from Making Miracles
- Mini Peach Cobblers from Karen’s Kitchen Stories
- Roasted Flank Steak with Fresh Peach Pico de Gallo from Culinary Adventures with Camilla
- Single Serving Baked Peach Crisp from Sneha’s Recipe
- Shortbread Peach Jam Squares from Food Lust People Love
- Peach Clafoutis from Cookaholic Wife
- Fresh Peach Shortcake from Palatable Pastime
- Gluten Free Peach Crisp from Cook with Renu
- Peach Glazed Chicken Wings from A Day in the Life on the Farm
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Fresh Peach Clafoutis
- 3-4 medium sized ripe peaches
- 3 large eggs
- ¾ cup 2% milk
- ¾ cup light cream
- 1 tsp vanilla extract
- 2 tbsp unsalted butter melted
- ½ cup all-purpose flour
- ½ cup sugar
- ½ tsp salt
- Preheat the oven to 350 degrees and grease a 2L baking dish.
- Peel the peaches and cut into slices.
- In a medium bowl, whisk together the eggs, milk, cream and vanilla until smooth. Then whisk in the butter.
- In a large bowl, whisk together the flour, sugar and salt.
- Slowly pour the wet ingredients, ½ cup at a time, into the flour mixture, whisking until smooth. Repeat until the wet mixture is entirely incorporated into the batter.
- Arrange the peaches in a single layer into the prepared baking dish. Pour the batter on top. (Don't worry if some of the peaches rise to the top)
- Bake for 65-75 minutes or until a knife inserted in the center comes out clean.
- Let clafoutis cool then slice into wedges and serve, topped with powdered sugar or vanilla ice cream.
- Start checking the recipe for doneness at 65 minutes. If it is not done yet, check every 5 minutes until a knife inserted in the center comes out clean.
- Make sure you have a 2L baking dish. The clafoutis rises as it bakes and you don't want to be scrubbing this out of the bottom of your oven, trust me.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.