If you have never made a French peach clafoutis before, you are in for a treat. This classic French dessert sits somewhere beautifully between a flan, a custard, and a thick crepe, and it comes together with just a handful of pantry ingredients. Ripe, juicy peaches nestle into a silky, egg-rich batter that puffs up golden in the oven and smells absolutely intoxicating as it bakes. It is the kind of dessert that looks like you spent all afternoon on it but actually takes about 15 minutes to prep.
Clafoutis originated in the Limousin region of France, where it was traditionally made with unpitted black cherries. The name comes from the Occitan verb “clafir,” meaning “to fill.” Over time, French home cooks started using all kinds of fruit: plums, apricots, berries, and of course, peaches. The peach version is arguably the most beloved summer variation, and for good reason. Peaches add natural sweetness and a floral, jammy quality that pairs perfectly with the vanilla-kissed custard batter.
What makes this recipe so wonderful for home cooks is that it truly is foolproof. You blend the batter in minutes, pour it over fruit, and let the oven do all the work. The result is a dessert that is impressive enough for company but easy enough for a casual Tuesday night.
You might also enjoy our Peach Cobbler if you love rustic, fruit-forward baked desserts that celebrate peaches at their peak.
Why You’ll Love This French Peach Clafoutis
This dessert has a way of winning over everyone at the table, even people who claim they don’t love custard-style desserts.
The texture is one of a kind. It is eggy and rich in the center, with slightly crisp, golden edges that contrast beautifully with the soft, jammy peaches.
It is a naturally light dessert. Compared to a heavy pie or cake, clafoutis feels delicate, making it the perfect ending to a summer meal.
The ingredient list is short and simple. You almost certainly have everything on hand already, minus perhaps the peaches themselves.
It is endlessly adaptable. Fresh peaches work wonderfully, but you can also use frozen or canned with great results.
It bakes in about 35 to 40 minutes. That means you can start it after dinner and serve it still warm from the oven.
Leftovers are just as good the next day. Cold clafoutis straight from the fridge with a cup of coffee is a breakfast that rivals any pastry shop.
For another showstopping French-inspired peach dessert, our Peach Tarte Tatin is an absolute must-try.
Ingredients
A great clafoutis depends on quality eggs, full-fat dairy, and ripe, fragrant peaches. Every ingredient plays a role in achieving that signature silky-yet-set custard texture.
Here is what you will need for 6 servings:
- 3 to 4 ripe peaches (about 1.5 lbs / 680 g), pitted and sliced into wedges
- 3 large eggs, at room temperature
- 3/4 cup (150 g) granulated sugar, divided
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon (5 ml) pure vanilla extract
- 1/2 teaspoon (2.5 ml) almond extract (optional but highly recommended)
- 3/4 cup (90 g) all-purpose flour
- 1/4 teaspoon fine salt
- 2 tablespoons (28 g) unsalted butter, softened, for the baking dish
- Powdered sugar, for dusting before serving
- Optional: a pinch of ground cinnamon or freshly grated nutmeg to add to the batter
For the best result, use peaches that are fully ripe and fragrant. Underripe peaches will not release enough juice or flavor as they bake.
The combination of whole milk and heavy cream is key to that classic clafoutis texture. Using only milk makes it slightly thinner, while using only cream makes it too dense.
This recipe also pairs beautifully with a quick homemade Peach Bread Pudding if you want to explore more custard-based peach desserts.
Kitchen Equipment Needed
You do not need any specialty equipment for this recipe. A few basics you likely already own will do the job perfectly.
- 9-inch (23 cm) round ceramic or glass baking dish (or a similar-sized oval gratin dish)
- Blender or food processor (a whisk and bowl also work, see tips)
- Large mixing bowl
- Chef’s knife for slicing peaches
- Cutting board
- Pastry brush or paper towel for buttering the dish
- Fine mesh sieve (optional, for sifting flour into the batter)
- Oven thermometer (recommended for accuracy)
- Rubber spatula
- Cooling rack
- Fine mesh strainer or sifter for dusting powdered sugar
A ceramic baking dish is ideal because it retains heat evenly, which helps the custard batter cook through without the edges overcooking before the center sets.
If you enjoy custard-style baked dishes, you will also love this simple and stunning Dutch Baby recipe, which uses a very similar technique.
Recommended Products for This Recipe
These are personally recommended products based on quality, performance, and how well they work for this specific recipe.
1. Le Creuset Stoneware Heritage Rectangular Dish
Le Creuset’s stoneware distributes heat incredibly evenly, which is critical for a custard-based dish like clafoutis. The enameled interior releases cleanly, and the dish goes from oven to table beautifully. It is a lifetime investment that you will reach for again and again.
2. Nielsen-Massey Pure Vanilla Extract
The vanilla is a background note in this recipe, but a high-quality extract makes a noticeable difference in the final flavor. Nielsen-Massey is the gold standard for pure, complex vanilla flavor without any artificial aftertaste.
3. OXO Good Grips Stainless Steel Fine Mesh Strainer
Sifting the flour into the batter prevents lumps and keeps the clafoutis silky. OXO’s fine mesh strainer is also perfect for dusting powdered sugar over the finished dish for that elegant, café-worthy presentation.
4. Vitamix 5200 Blender
Blending the clafoutis batter in a blender (rather than whisking by hand) gives you an ultra-smooth, lump-free result in under 60 seconds. The Vitamix is exceptionally powerful and makes quick work of even dense batters.
5. Emile Henry Flame Ceramic Pie Dish
If you prefer a classic round shape for your clafoutis, Emile Henry’s ceramic pie dish is a beautiful and functional option. It goes from a cold oven to high heat without issue and presents the finished dish elegantly.
For even more inspiration using a similar light, egg-based batter, take a look at this Easy Crepe Recipe that uses nearly identical pantry ingredients.
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Baking Dish
- Preheat your oven to 375°F (190°C). Allow it to fully come to temperature before you place the clafoutis inside; a properly preheated oven is essential for even baking.
- Use the softened butter to generously coat the inside of your 9-inch baking dish. Make sure you butter the sides as well as the bottom so the custard does not stick.
- Sprinkle 1 tablespoon of the granulated sugar over the buttered dish and rotate it to coat evenly. This creates a lightly caramelized, golden crust on the outside of the clafoutis. Tap out any excess sugar.
2. Prepare the Peaches
- Wash and dry your peaches thoroughly. If using ripe peaches, the skin will peel away easily with your fingers; you can also blanch them briefly in boiling water for 30 seconds and transfer to an ice bath to slip the skins off effortlessly.
- Slice each peach in half, remove the pit, and cut into wedges roughly 1/2-inch (1.25 cm) thick. You want them thick enough to hold their shape during baking but thin enough to become tender all the way through.
- Arrange the peach slices in the prepared baking dish in a single, slightly overlapping layer. They do not need to be perfectly organized, but an even distribution ensures every slice has batter around it.
- Sprinkle the peach slices with 1 tablespoon of the granulated sugar. This draws out a little juice and helps the peaches caramelize slightly as they bake.
3. Make the Clafoutis Batter
- Combine the eggs, remaining sugar (the rest of the 3/4 cup minus the 2 tablespoons you already used), whole milk, heavy cream, vanilla extract, and almond extract (if using) in a blender. Blend on medium-high speed for about 30 seconds until the mixture is completely smooth and slightly frothy.
- Add the all-purpose flour and salt to the blender. Blend again for another 20 to 30 seconds, just until the flour is fully incorporated and no lumps remain. Be careful not to over-blend once the flour is added, as this can develop the gluten and make the texture chewy rather than tender.
- If you prefer to mix by hand, whisk the eggs and sugar vigorously until pale and slightly thickened. Whisk in the milk, cream, vanilla, and almond extract. Sift the flour and salt directly into the wet ingredients and whisk until completely smooth.
- If you notice any small lumps, you can strain the batter through a fine-mesh sieve for an extra-silky result.
4. Pour the Batter Over the Peaches
- Carefully pour the batter over the arranged peach slices in the baking dish. Pour it slowly and evenly so the peaches stay in place.
- The batter should come up about halfway up the peach slices. This is normal and exactly how it should look before baking.
- Gently tap the dish on the counter a couple of times to release any air bubbles in the batter.
5. Bake the Clafoutis
- Place the baking dish on the center rack of your preheated oven.
- Bake at 375°F (190°C) for 35 to 45 minutes. The exact time will depend on your oven and the depth of your baking dish.
- You will know the clafoutis is ready when the edges are puffed and deep golden brown, the center is just barely set (it will jiggle very slightly, like a loosely set Jello), and a toothpick inserted about an inch from the center comes out clean or with just a few moist crumbs.
- Do not be alarmed when the clafoutis puffs up dramatically in the oven. This is normal. It will deflate slightly as it cools, and that is completely expected.
6. Cool and Serve
- Remove the clafoutis from the oven and place it on a wire cooling rack.
- Allow it to cool for at least 15 minutes before serving. This resting time allows the custard to finish setting fully in the center.
- Just before serving, dust generously with powdered sugar through a fine-mesh strainer for that classic French bistro presentation.
- Serve warm, at room temperature, or chilled. Each temperature offers a slightly different experience: warm is custardy and rich, while chilled is denser and more flan-like.
For another irresistible baked peach dessert that comes together just as simply, check out our Peach Crisp.
Tips for Success
Getting clafoutis right is about understanding a few key things about how the batter behaves. These tips will set you up for a beautiful result every time.
- Room temperature eggs matter. Cold eggs straight from the fridge can cause the batter to be slightly thicker and can affect the final texture. Set your eggs out 30 minutes before you start.
- Do not skip buttering and sugaring the dish. That light sugar coating creates a thin, lightly crisp crust that is part of what makes clafoutis special. It also makes serving much easier.
- Use ripe but not overripe peaches. Overripe peaches will release too much liquid during baking and make the bottom of the clafoutis soggy. The peaches should be fragrant and yield slightly to pressure.
- Do not open the oven door during the first 25 minutes. Clafoutis is sensitive to temperature changes while it bakes. Opening the door too early can cause it to sink prematurely.
- Rest before serving. The temptation to cut into it the moment it comes out of the oven is real, but give it at least 15 minutes. The center will be wobbly straight out of the oven and needs time to finish setting.
- Blending is your friend. Using a blender to make the batter takes about 60 seconds and guarantees a smooth, lump-free result. If you are mixing by hand, sifting the flour is non-negotiable.
- Adjust sweetness to your peaches. Very sweet, peak-season peaches may need less sugar. Slightly tart or out-of-season peaches might benefit from a touch more.
Read Also: Basic Crepe Recipe
Serving Suggestions
French peach clafoutis is beautiful all on its own, but a few simple accompaniments can turn it into a truly special dessert spread.
A scoop of vanilla ice cream alongside a warm slice is a classic pairing that never disappoints. The cold ice cream melting against the warm custard is incredibly satisfying.
- Serve with a dollop of freshly whipped cream and a few fresh mint leaves for a light, elegant presentation.
- A drizzle of warm caramel sauce over individual slices adds a rich, buttery note that complements the peaches beautifully.
- Pair it with a small glass of Sauternes, a sweet French dessert wine, for a truly authentic experience.
- Serve alongside a pot of strong tea or café au lait for a French-style afternoon dessert.
- For a brunch spread, serve the clafoutis at room temperature alongside croissants, fresh fruit, and yogurt.
- A light sprinkle of toasted sliced almonds on top adds a gentle crunch and a nutty flavor that pairs wonderfully with peaches.
Try this alongside our Peach French Toast for an incredible peach-themed brunch spread.
Variations to Try
Once you have mastered the classic recipe, the variations are endless. The clafoutis formula is incredibly flexible.
Here are some fun and delicious ways to change things up:
- Cherry Clafoutis (Clafoutis Limousin): Replace peaches with fresh unpitted (traditional) or pitted dark cherries. This is the original version and is utterly classic.
- Blueberry Peach Clafoutis: Use half blueberries and half peach slices for a gorgeous color contrast and a slightly tangier flavor profile.
- Peach Raspberry Clafoutis: Scatter a handful of fresh raspberries among the peach slices for a bright, tart contrast.
- Lavender Peach Clafoutis: Add 1/2 teaspoon of culinary dried lavender to the batter for a distinctly Provençal flavor that is absolutely stunning with peaches.
- Almond Clafoutis: Replace 2 tablespoons of the flour with almond flour for a slightly denser, nuttier texture that pairs beautifully with stone fruit.
- Gluten-Free Clafoutis: Substitute the all-purpose flour with almond flour or a gluten-free all-purpose blend in a 1:1 ratio.
- Bourbon Peach Clafoutis: Add 1 tablespoon of good bourbon to the batter along with the vanilla. It adds a subtle warmth and depth that is wonderful in cooler months.
- Canned or Frozen Peach Clafoutis: Drain canned peaches well and pat them dry, or thaw and dry frozen peaches before using. They work beautifully when fresh peaches are out of season.
Another beautiful rustic French peach dessert worth exploring is our Peach Crumble.
Storage and Reheating
Clafoutis keeps very well and is arguably even better the next day once the custard has fully set.
Here is how to store and reheat it properly:
- Refrigerator: Cover the cooled clafoutis tightly with plastic wrap or transfer slices to an airtight container. It will keep refrigerated for up to 3 days.
- Room temperature: Clafoutis can sit at room temperature for up to 2 hours if your kitchen is not too warm. Beyond that, refrigerate it.
- Freezing: Clafoutis can be frozen, but the texture of the custard may become slightly grainy after thawing. If you do freeze it, wrap individual slices tightly in plastic wrap and place them in a freezer bag for up to 1 month.
- Reheating in the oven: Place slices in a 325°F (160°C) oven for about 10 minutes until warmed through. This is the best method for preserving texture.
- Reheating in the microwave: Microwave individual slices for 30 to 45 seconds on medium power. The custard will be slightly softer after microwaving but still delicious.
- Serving cold: Many people prefer clafoutis cold. Straight from the fridge with a cup of coffee, it has a dense, flan-like quality that is incredibly satisfying.
For another wonderful peach recipe that stores beautifully, try making a batch of Peach Compote to drizzle over your clafoutis.
Nutritional Facts
The following is an approximate nutritional breakdown per serving, based on 6 servings from this recipe. Values will vary based on exact ingredients used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 285 kcal |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Cholesterol | 125 mg |
| Sodium | 115 mg |
| Total Carbohydrates | 40 g |
| Dietary Fiber | 1.5 g |
| Total Sugars | 28 g |
| Protein | 7 g |
| Vitamin A | 12% DV |
| Vitamin C | 8% DV |
| Calcium | 9% DV |
| Iron | 6% DV |
Nutritional values are estimates only and are intended as a general guide.
You might also enjoy a lighter peach option: our refreshing Peach Smoothie makes a wonderful morning complement to any leftover clafoutis.
Health Benefits of Key Ingredients
This clafoutis is not just delicious. Several of its core ingredients come with meaningful nutritional benefits worth knowing about.
Peaches are rich in vitamins A and C, both of which support immune function, skin health, and eye health. They are also a good source of potassium and dietary fiber, and contain antioxidants like chlorogenic acid that may help reduce inflammation.
- Fresh peaches are low in calories, making them one of the most nutrient-dense fruits you can bake with.
- Their natural sugars provide a gentler energy release than refined sugar, which is one reason peach desserts tend to feel lighter than purely sugar-sweetened treats.
Eggs are one of the most complete protein sources available. Each egg provides all nine essential amino acids and is packed with B vitamins, vitamin D, selenium, and choline, which supports brain and nervous system function.
- The eggs in this recipe are not just structural. They provide a meaningful protein contribution to what is otherwise a carbohydrate-heavy dessert.
- Eggs also contain antioxidants like lutein and zeaxanthin, which support eye health.
Whole milk and heavy cream contribute calcium, vitamin D, and phosphorus, all of which are essential for bone health. Full-fat dairy also helps the body absorb fat-soluble vitamins more effectively.
- Using full-fat dairy in custard-style desserts like this one also means you need less overall dairy to achieve a rich, satisfying result, since the fat content is so much more filling and flavorful.
For another nutrient-packed peach recipe, our Peach Chia Pudding is a wonderful option for a lighter, health-forward dessert.
Frequently Asked Questions
1. What is the difference between a clafoutis and a flan?
A clafoutis and a flan are both egg-based custard desserts, but they have distinct differences. Flan is typically firmer, unmolded, and often topped with caramel sauce. Clafoutis is baked directly in a dish, has a softer, creamier texture, and always includes fruit embedded directly in the batter. Clafoutis is also served directly from the baking dish, never unmolded.
2. Do I have to peel the peaches?
You do not have to peel the peaches, and many French cooks leave the skin on for extra texture and color. That said, peach skin can become slightly chewy after baking, so if you prefer a smoother bite throughout, peeling is worth the extra step. Blanching the peaches in boiling water for 30 seconds makes peeling extremely easy.
3. Can I use canned or frozen peaches?
Absolutely. Canned peaches work well when fresh are not available. Drain them very thoroughly and pat them dry with paper towels before using, or the excess moisture will thin out the batter and affect the final texture. Frozen peaches should be fully thawed and similarly dried before going into the dish.
4. Why did my clafoutis sink in the middle?
A slight sinking in the center as the clafoutis cools is completely normal and expected. It happens as steam escapes and the custard settles. If the sinking is dramatic, it usually means the clafoutis was underbaked. Make sure the center has just barely stopped jiggling before you pull it from the oven, and avoid opening the oven door during the first 25 minutes of baking.
5. Can I make clafoutis ahead of time?
Yes, clafoutis is an excellent make-ahead dessert. You can bake it completely a day in advance and refrigerate it. The texture actually becomes firmer and more flan-like after chilling, which many people prefer. Serve it cold, at room temperature, or gently reheated. You can also prepare the batter and refrigerate it for up to 8 hours in advance, then pour it over the fruit and bake when you are ready.
Read Also: Peach Pie Recipe
French Peach Clafoutis
Equipment
- 9-inch round ceramic or glass baking dish - or similar-sized oval gratin dish
- Blender or Food Processor - or use a whisk and bowl
- Large mixing bowl
- Chef’s knife - for slicing peaches
- Cutting board
- Pastry brush or paper towel - for buttering the dish
- Fine-mesh sieve - optional, for sifting flour
- Oven thermometer - recommended for accuracy
- Rubber spatula
- Cooling rack
- Fine mesh strainer or sifter - for dusting powdered sugar
Ingredients
- 3-4 ripe peaches - about 1.5 lbs / 680 g, pitted and sliced into wedges
- 3 large eggs - at room temperature
- 3/4 cup granulated sugar - 150g, divided
- 1 cup whole milk - 240ml
- 1/2 cup heavy cream - 120ml
- 1 teaspoon pure vanilla extract - 5ml
- 1/2 teaspoon almond extract - 2.5ml, optional but highly recommended
- 3/4 cup all-purpose flour - 90g
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter - 28g, softened, for the baking dish
- powdered sugar - for dusting before serving
- ground cinnamon or freshly grated nutmeg - optional, a pinch to add to the batter
Instructions
- Preheat oven to 375°F (190°C). Generously butter the inside of a 9-inch baking dish, then sprinkle with 1 tablespoon of the granulated sugar and rotate to coat evenly.
- Peel peaches (if desired), pit and slice into 1/2-inch wedges. Arrange in a single overlapping layer in the prepared dish and sprinkle with 1 tablespoon of sugar.
- Combine eggs, remaining sugar, whole milk, heavy cream, vanilla, and almond extract in a blender. Blend until smooth, then add flour and salt and blend just until incorporated.
- Carefully pour the batter evenly over the peaches, then gently tap the dish on the counter to release air bubbles.
- Bake on the center rack for 35-45 minutes until edges are puffed and deep golden brown, and the center is just barely set with a slight jiggle.
- Cool on a wire rack for at least 15 minutes, then dust generously with powdered sugar before serving warm, at room temperature, or chilled.
Notes
- Room temperature eggs matter: Cold eggs from the fridge can result in a thicker batter and affect the final texture. Set eggs out 30 minutes before starting.
- Butter and sugar the dish thoroughly: This creates a thin, lightly crisp crust and makes serving much easier.
- Use ripe but not overripe peaches: Overripe peaches release too much liquid and make the bottom soggy. Peaches should be fragrant and yield slightly to pressure.
- Do not open the oven door early: Clafoutis is sensitive to temperature changes. Avoid opening the door during the first 25 minutes of baking.
- Rest before serving: The center will be wobbly straight from the oven. Let it rest for at least 15 minutes for the custard to finish setting.
- Blending is best: A blender guarantees a smooth, lump-free batter in under 60 seconds. If mixing by hand, sifting the flour is non-negotiable.
- Adjust sweetness: Very sweet, peak-season peaches may need less sugar. Slightly tart peaches might benefit from a touch more.
- Storage: Cover and refrigerate for up to 3 days. It can be served cold, at room temperature, or gently reheated in a 325°F oven for 10 minutes.
- Freezing: The custard may become slightly grainy after thawing, but you can freeze individual slices wrapped tightly for up to 1 month.
- Variations: Try with cherries, blueberries, raspberries, or add bourbon, lavender, or almond flour for a different twist.
Final Thoughts
French peach clafoutis is one of those recipes that quietly becomes a staple once you discover how easy and rewarding it is to make. It is the kind of dessert that fits any occasion, from a casual weeknight treat to an elegant dinner party finale.
The combination of juicy, caramelized peaches and silky custard batter is genuinely hard to beat. And the fact that it all comes together in under an hour with ingredients you likely already have makes it even better.
Give this French peach clafoutis a try this peach season and prepare to be amazed at how something so simple can taste so extraordinary. Drop a comment below to share how it turned out for you, and feel free to share the recipe with anyone who loves an easy, elegant French dessert!
Recommended:
- Peach Ice Cream
- Peach Trifle
- Grilled Peaches
- Peach Upside Down Cake
- Peach Galette
- Peach Sorbet
- Peach Frozen Yogurt
- Peach Waffles
- Peach Baked Oatmeal
