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How to Make the Best Peach Clafouti

Do you know what a clafouti is? I’m going to tell you and show you how to make the best Peach Clafouti.

Knowing how to make a delicious peach clafouti like this one will up your baking confidence level as your friends smack their lips in amazement at your baking expertise. Just don’t tell them how easy it is.

I’m not going to show you how to make any peach clafouti. I’m going to show you how to make the best peach clafouti ~ and the easiest.

This dessert is a classic French dessert, but don’t let the French thing scare you. This peach clafouti recipe couldn’t be easier for any level of baker.

Not only are peaches so delicious and versatile, but they are also really good for you.

This post contains affiliate links to products used in this project that I highly recommend. If you should order any product from this site, I may receive compensation, but you don’t pay a penny more. Thank you for your support.

Are Peaches Good for You?


The pretty picture of peaches for our inspiration comes from Organic Facts. It will tell you all the heat benefits of peaches.

The Best Peach Clafouti: Easier Than You Think

I’ve shared several varieties of clafouti. Now I’m ready to show you this peach version.

Let’s talk French. Here is everything you ever wanted to know about clafouti.

What Is a Clafouti?

A clafouti, pronounced kla-foo-TEE, is a baked dessert of fruit, traditionally black cherries,  arranged in a buttered dish, covered with a thick pancake~like batter and baked.

Where Did Clafouti Come From?

Originally from the Limousin region of France, clafouti used dark cherries, which are classic in the region.

What Fruits Can Be Used in Clafouti?

There are so many possibilities:

  • red cherries
  • plums
  • prunes
  • apples
  • pears
  • cranberries
  • raspberries
  • figs
  • blackberries
  • blueberries
  • peaches
bowl of peaches

You can use a combination of fruits, too. I think it’s best to use whatever is in season. These peaches are so sweet and from East Texas.

It’s such a simple dessert but packed with fruity goodness.

Can You Use Frozen or Canned Peaches?

I would only use fresh peaches in the summer for the best flavor and texture. In other seasons, use seasonal fruits.

If you can, buy the freshest peaches ~ like at the farmers’ market.

fresh farmers' market peaches

What Type of Dairy is Best?

Some recipes call for cream, while others call for 2 percent ~ either works, but heavy cream yields a richer, creamier texture. One dairy I would never use is fat~free or 1 percent milk. Those just don’t have enough body to give the batter depth and flavor.

Preparing the Peaches

Step 1 ~ First, slice your peaches into thin wedges ~ about 8 ~12 per peach. You do not have to peel the peaches. If your peaches are not real sweet, sprinkle a little granulated sugar over the peaches. Drain the peaches of any liquid, saving the liquid to add to the batter. Set aside.

NOTE: Be sure to look for cling~free peaches so it’s easy to remove the pit.

cut peaches

TIP: I find that it’s easiest to slice peaches with a serrated knife ~ like a tomato knife. I love to use my small bamboo cutting board. I bought it in New York City years ago and it is still one of my favorites.

slicing peaches

sliced peaches

Step 2 ~ Prepare your baking dish with softened unsalted butter. I love to use my Le Creuset deep~dish pie plate.

red and white pie plate

I hope you are saving your butter wrappers. Use one to butter the bottom and sides of the pan.

TIP: When you let a stick of butter soften for a recipe, remove the butter wrapper when a little of the butter will stick to the wrapper. Fold the wrapper into fourths and freeze. I keep mine in a zip lock bag. When you need one to great a pan, take it out and let the butter soften for a few minutes.

dish for peach clafouti

Place the peaches around the pie plate, cut side up.

sliced peaches in pie dish

Step 3 ~ Preheat the oven to 400˚F.

Making the Clafouti Batter

The batter for a clafouti is like a thicker pancake batter. It’s easiest made in your blender.

Step 4 ~ To make the batter, measure your dry ingredients, your cream, and eggs. You will also need a pinch of salt.

clafouti batter ingredients

Step 5 ~ Place all the batter ingredients in a blender or food processor. I love to use my Waring blender for this task. (I’ve had my blender for almost 20 years, so my model isn’t available any longer.)

Process for 15 seconds, scrape down the sides of the blender jar, and process for another 30 seconds until you have no pockets of dry ingredients.

peach clafouti batter in blender

Step 6 ~ Pour the batter over the peaches. Most of the fruit will be covered but some will rise to the surface during baking.

peach clafouti with almonds

Finishing the Peach Clafouti

Step 7 ~ Sprinkle the sliced almonds evenly over the top of the clafouti.

sliced almonds
peach clafouti with almonds

Step 8 ~ Bake the Peach Clafouti on the middle rack of the preheated oven for 25 ~ 30 minutes, until puffed and golden brown.

peach clafouti

Let the clafouti cool on a rack for around 15 minutes. You can serve hot or at room temperature. Spoon into individual serving bowls. I love to use my pastel ice cream bowls from Pottery Barn. Unfortunately, they are no longer available. But these ice cream bowls are just as cute.

Spoon a dollop of the sweetened whipped cream on top.

ice cream in bowls

This is so good! Not too sweet and a great way to get your kids to eat fruit if they are not so inclined.

The Best Peach Clafouti ~ The Recipe

Peach Clafouti

adapted from Joanne Weir
A delicious classic French fruit dessert featuring fresh peaches in a pancake~type batter.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 6 servings



  • 3 ripe but firm fresh peaches preferrably cling~free
  • 1 teaspoon softened unsalted butter for greasing baking dish

Clafouti Batter

  • cup all~purpose flour
  • cups heavy cream
  • ½ cup granulated sugar
  • 3 large eggs
  • pinch salt
  • cup sliced almonds
  • 2 teaspoons confectioner's sugar
  • ¼ teaspoon good quality vanilla extract


  • Slice your unpeeled peaches into thin wedges ~ about 8 ~12 per peach. If your peaches are not real sweet, sprinkle a little granulated sugar over the peaches. Set aside.
  • Preheat the oven to 400˚F.
  • Prepare your baking dish with softened unsalted butter.
  • Place the sliced peaches in the prepared dish in a circle formation.

The Clafouti Batter

  • In a blender or food processor, combine the flour, 1 ¼ cups of the cream, the sugar, the eggs, and the salt. Process until mixed, about 15 seconds. Scrape down the sides of the blender jar. Blend again until no dry pockets of batter are visible.
  • Pour the batter over the peaches in the dish.
  • Sprinkle the sliced almonds over the batter.
  • Bake the Peach Clafouti on the middle rack of the preheated oven for 25 ~ 30 minutes, until puffed and golden brown.
  • Transfer the dish to a cooling rack and let cool for 15 minutes.
  • Spoon into individual serving bowls.

Sweetened Whipped Cream

  • In a mixed or with an immersion blender, whip the remaining 1 cup of heavy cream just until soft peaks begin to form. Add the confectioner's sugar and vanilla. Whip again for a few seconds.


The Peach Clafouti can be served hot or at room temperature.
Serve topped with the whipped cream or a scoop of vanilla ice cream.
Keyword French dessert, fruit dessert, peach clafouti, peach dessert
Tried this recipe?Let us know how it was!

Tools You Need to Make the Best Peach Clafouti

You probably have most of these kitchen tools on hand. In case you don’t, here are my suggestions.

Here are the other peach desserts that I’ve been sharing this summer.

How to Make a Peach Galette
How to Freeze Peaches
Best Peach Cream
Vanilla~Roasted Peaches

Let me know which of the peach recipes was your favorite. Let’s find out which peach dish is the most popular. I hope you will make this delicious peach dessert. I think it’s the best peach clafouti ever.

pin for later graphic in blue
best peach clafouti recipe

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  1. 5 stars
    Carol, your peach clafouti recipe looks really easy to follow; I can’t wait to try it! Amy and I tried a number of yummy desserts over in Paris in a couple of cafés and at the Louvre. I brought Charles home a chocolate croissant, which he had Thursday morning for breakfast. <3 I'm sorry I didn't get by sooner. The time zone difference didn't bother me going over but coming back it hit hard.

    Thank you so much for a little bit of France at home,
    Barb 🙂

  2. I always learn so much from you Carol. I had never heard of this recipe before and I can’t wait to try it!!

  3. Carol, I have never made a clafouti and now am inspired to! This looks like such an easy, yet elegant summertime treat! Pinned!

  4. Wow, I was afraid this was going to be a complicated recipe, but with your instructions I can do this! I know my family will be impressed when I serve peach clafouti, and hopefully pronounce it correctly!

  5. This recipe is another winner in the lineup, Carol! Love how easy this is to make, and I bet it’s delicious with a scoop of ice cream! Pinned!

    1. I’m so glad you shared at Tuesday Turn About! I’m featuring your recipe at this week’s party… Pinned, again!

  6. Well, you taught me something new, Carol! I consider myself a pretty good baker, but I’ve never heard of a Clafouti, let alone made one. It’s now on my list!
    Thanks for sharing. Pinned for later. 🙂
    Niky @ The House on Silverado

  7. I’m intrigued! I’m sure I’ve heard of a clafouti before but have never tried it. It sounds easy enough and looks delicious! I love any dessert topped with nuts! Thanks for the French lesson today Carol and the recipe! 😉

  8. I’ve honestly never heard of this, but it sounds delicious! Great tip to grease the pan with the butter paper;)

  9. Carol, these sound so decadent and delicious. We love peaches in any kind of recipe and I’m looking forward to trying this recipe. Thank you for sharing! Pinned!

  10. Not only do I want to try this because I just want to keep saying clafouti over and over but it’s easier than I thought! It sounds delicious and will look so sophisticated when I walk it out to the table and place it in front of everyone. 🙂 Thanks for the recipe and extra bit of knowledge! Love it. Glad you joined in.