A French Classic Peach Clafoutis Dessert - Enjoy!

Peach Clafoutis is the perfect recipe because it is so easy to make. 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.

Peach ClafoutisPhoto byGiangi's Kitchen - Giangi Townsend

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

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.

When baking, the clafoutis puff up and offer a golden top, yet the inside stays soft and creamy.

Peach ClafoutisPhoto byGiangi's Kitchen - Giangi Townsend

Peaches

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 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.

Clingstone, 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.

Peach ClafoutisPhoto byGiangi's Kitchen - Giangi Townsend

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.

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 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 brought forth a layer of flavor.

Peach ClafoutisPhoto byGiangi's Kitchen - Giangi Townsend

Here are 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, it is unnecessary to remove the skin if 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: This dessert requires the richness of the milk. 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 control the seasoning, and salted butter will not only add too much salt to your dish but also change its flavor.

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

Peach ClafoutisPhoto byGiangi's Kitchen - Giangi Townsend

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 it 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.

Peach ClafoutisPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to make this wonderful Peach Clafoutis

I invite you to visit Giangiskitchen.com for the complete printable recipe, tips for my 

Peach Clafoutis, and hundreds of easy dinner recipes.

• 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.

Equipment needed

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.

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 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.

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 coving it.

Bring back to room temperature and enjoy.

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

Clafoutis Aux Poires – A Classic French Dessert My Way

Mascarpone Roasted Peaches – Easy Summer Delight

Baked Peaches – A Quick & Easy Classic French Dessert

Peach Pie – Summer Fun

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Peach Clafoutis, and hundreds of easy dinner recipes.

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Meet Chef Giangi

Peach ClafoutisPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.

I only recommend the products that I love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links.