How to Make the Best Peach Clafoutis

Name: Peach Clafoutis
Prep time: 30 min
Cook time: 30 min
Total time: 75 min
Ingredients: 3 ripe but firm fresh peaches (preferably clingfree); 1 teaspoon softened unsalted butter (for greasing baking dish); 1½ cup all-purpose flour; 2¼ cups heavy cream; ½ cup granulated sugar; 3 large eggs; pinch salt; ⅓ cup sliced almonds; 2 teaspoons confectioner's sugar; ¼ teaspoon good quality vanilla extract

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If you love peaches, this is your moment. Summer’s sweetest fruit, depending on where you live, is either starting to appear in the markets or is at its peak, and there’s no better way to celebrate it than with the best peach clafoutis you’ll ever make.

Never heard of clafoutis, or clafouti, as it is also spelled? You’re in for a treat. This classic French dessert sounds impressive, looks beautiful, and tastes absolutely divine – but here’s the secret: it’s one of the easiest desserts you’ll ever bake. Your friends will be convinced you spent hours in the kitchen. You don’t have to tell them the truth.

I’m not sharing just any peach clafoutis recipe. This is the best peach clafoutis recipe – rich, custardy, bursting with fresh peach flavor, and simple enough for any level of baker. If the word “French” makes you nervous in the kitchen, let me put your mind at ease right now. This recipe is straightforward, forgiving, and practically foolproof.

And let’s talk about those peaches for a second. They’re not just delicious and incredibly versatile – they’re genuinely good for you, too. That makes this dessert practically a health food. (We’re going with that.)

Are Peaches Good for You?

Absolutely.

The pretty picture of peaches that inspired us comes from Organic Facts. It will tell you all the health benefits of peaches.

bowl of ripe peaches — photo source: Organic Facts

This post contains affiliate links to products used to create this project. If you should order any item from this site, I may receive compensation, but you do not pay a penny more. Your purchase is greatly appreciated as it helps support the continued publication of this site.

The Best Peach Clafoutis: Easier Than You Think

Clafoutis is at its core a dish that celebrates fruit. And since peaches are an iconic summer fruit, I’m excited to show you this peach version.

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

What Is a Clafoutis?

A clafoutis (pronounced kla-foo-TEE – no “s” at the end) is a baked French dessert made by arranging fruit in a buttered dish, then covering it with a thick, pancake-like batter and baking until golden and set. Simple, beautiful, and utterly delicious.

Where Did Clafoutis Come From?

Clafoutis originated in the Limousin region of France, where dark cherries are a regional specialty and the traditional fruit of choice for this dessert.

What Fruits Can You Use in Clafoutis?

One of the best things about clafoutis is how versatile it is. Almost any fruit works beautifully, including:

Red cherries
Plums or prunes
Apples or pears
Cranberries
Raspberries or blackberries
Blueberries
Figs
Peaches – well, duh!

You can even mix and match – a combination of fruits works quite well. My rule of thumb is to use whatever is in season and at its freshest. The peaches I used in this recipe are gloriously sweet and came straight from East Texas. It doesn’t get better than that.

Can You Use Frozen or Canned Peaches?

For the best peach clafoutis, I recommend fresh peaches only – especially in summer when they’re at peak sweetness and texture. If you’re making clafoutis in another season, simply swap in whatever fresh fruit is at its best right then.

Whenever possible, buy your fresh peaches from a farmers’ market. The difference in flavor is remarkable.

The peaches I used in this recipe are so sweet and from East Texas, but several counties in Texas are known for their peaches: Parker (designated the Peach Capital of Texas), Kaufman, Gillespie (in the Hill Country), and Erath.

You can use a combination of fruits, too. I think it’s best to use whatever is in season.

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

fresh peaches in boxes at Farmers' market

If you always want to have the taste and flavor of fresh peaches, then read my lesson on How to Freeze Peaches.

Best Type of Peaches for Clafoutis

For the best peach clafouti, I recommend using freestone peaches (sometimes called cling-free peaches).

Here’s Why It Matters

Freestone peaches have flesh that separates easily from the pit – in fact, the pit may practically fall out once you slice the peach. That makes prep fast and easy, which is exactly what we want.
Freestone peaches also tend to be larger than cling-stone varieties, with a flavor and texture that are wonderful when eaten out of hand or used in baking, cooking, canning, and freezing.
Freestone peaches are generally a mid-to-late-season fruit, and once they arrive, they’re available throughout the rest of peach season. Here in Texas, that means I may wait until August or September to make baked peach desserts like this one. Your best bet is to check your local farmers’ market or grocery store to see what’s available.

NOTE: If you happen to have nectarines on hand, feel free to use them. They work just as beautifully in this clafoutis recipe as peaches do.

What Type of Dairy Is Best?

Some clafouti recipes call for heavy cream, others for 2% milk – and honestly, both work. The difference is in the texture. Heavy cream produces a richer, creamier, more custardy result, which is why I lean toward it for the best peach clafouti.

The one dairy I’d steer clear of is fat-free or 1% milk. Without enough fat content, the batter lacks the body and depth of flavor that make clafoutis so irresistible.

Preparing the Peaches

Step 1 – First, slice the peach in half around the “equator”. Twist to open and separate the halves. Then remove the pit.

NOTE: Be sure to look for cling-free peaches so the pit is easy to remove. I know I keep saying that.

halved peaches on cutting board with serrated knife

Step 2 – Next, slice your peaches into thin wedges – about 8 -12 per peach. You do not have to peel the peaches. If your peaches are not very sweet, sprinkle a little granulated sugar over them. Drain the peaches of any liquid, reserving it to add to the batter. Set aside.

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.

Step 3 – Prepare your baking dish by greasing it with softened unsalted butter. I love to use my Emile Henry deep-dish pie plate.

red and white deep dish pie plate on a blue and white dish towel

I hope you’ve been saving your butter wrappers – they’re perfect for greasing the pan! Just use one to butter the bottom and sides of your baking dish.

Here’s My Butter Wrapper System:

Remove the stick of butter from the refrigerator to soften
While the butter is still slightly cold, unwrap the paper wrapper. A thin layer of butter will still cling to the wrapper.
Fold the wrapper into fourths and pop it in the freezer. I keep mine collected in a zip-lock bag.
Whenever you need to grease a pan, just pull one wrapper out, let it sit for a few minutes to soften slightly, and you’re ready to use it to grease a pan. Zero waste and zero extra butter needed!

Step 4 – Place the peaches around the pie plate, cut side up. (In this version, I used nectarines.)

sliced peaches in pie plate for peah clafouiti

Step 5 – 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 6 – To make the batter, measure your dry ingredients, your cream, and eggs. You will also need a pinch of salt.

clafouti batter ingredients in blue bowls

Step 7 – Place all the batter ingredients in a blender or food processor. I love to use my Waring blender for this task. (I had my first Waring blender for almost 20 years, but I was using it at a cooking event, and a person knocked it over, and the jar broke, so I had to buy a new one.)

Process for 15 seconds, scrape down the sides of the blender jar with a rubber spatula, then process for another 30 seconds until there are no pockets of dry ingredients.

Step 8 – Pour the batter over the peaches. Most of the fruit will be covered, but some will rise to the surface during baking.

clafouti pastry on peaches in deep pie plate

Finishing the Peach Clafoutis

Step 9 – Sprinkle the sliced almonds evenly over the top of the clafoutis.

peach clafouti in pie dish before baking

Step 10 – Bake the Peach Clafoutis on the middle rack of the preheated oven for 25 – 30 minutes, until puffed and golden brown.

Let the clafoutis cool on a rack for around 15 minutes.

Serving the Clafoutis

You can serve it 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 sweetened whipped cream or vanilla ice cream on top.

peach clafouti in pastel bowls with sweetened whipped cream

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 Clafoutis – The Recipe

Peach Clafoutis

A delicious classic French fruit dessert featuring fresh peaches in a pancake-type batter.

adapted from Joanne Weir

Prep Time 30

Cook Time 30

Total Time 1 15

Serving Size servings

Equipment

Ingredients

3 ripe but firm fresh peaches preferably clingfree
1 teaspoon softened unsalted butter for greasing baking dish

Clafouti Batter

1½ cup all-purpose flour
2¼ cups heavy cream
½ cup granulated sugar
3 large eggs
pinch salt
⅓ cup sliced almonds
2 teaspoons confectioner's sugar
¼ teaspoon good quality vanilla extract

Instructions

Wash the surface of the peaches. 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 Clafoutis 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 with a rubber spatula. 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 Clafoutis 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 mixer 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.

Notes

The Peach Clafoutis can be served hot or at room temperature.

Serve topped with whipped cream or a scoop of vanilla ice cream.

Tools You Need to Make the Best Peach Clafoutis

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

Frequently Asked Questions About the Best Peach Clafoutis

How do you pronounce clafoutis?

Clafoutis is pronounced kla-foo-TEE. The traditional French spelling is clafoutis, but clafouti is widely used in English, but the “s” is silent either way. Either way, you’re making the same delicious baked fruit dessert.

Do you have to peel peaches for clafouti?

No – and that’s one of the things that makes this recipe so easy. Simply slice the peaches into thin wedges and arrange them in the dish. The skin softens beautifully during baking.

Can you make peach clafouti ahead of time?

Yes. Clafoutis can be made a few hours ahead and served at room temperature. It’s best the day it’s made, but leftovers can be covered and refrigerated for up to two days. Reheat gently or enjoy cold.

Can you use canned or frozen peaches in clafouti?

Fresh peaches are strongly recommended for the best flavor and texture, especially in summer when peaches are at their peak. If fresh peaches aren’t available, swap in whatever fresh seasonal fruit is at its best. (Canned peaches have added sugar and preservatives and frozen peaches may get soggy.)

What type of peaches are best for clafoutis?

Freestone (or cling-free) peaches are ideal because the pit separates easily from the flesh, making prep quick and simple. They tend to be larger, sweeter, and perfect for baking. In Texas, freestone peaches are typically available in August and September.

Can you substitute nectarines for peaches in clafouti?

Absolutely. Nectarines work just as beautifully as peaches in this recipe and require no adjustments.

What dairy is best for peach clafouti?

Heavy cream produces the richest, creamiest, most custardy result. Two percent milk also works if that’s what you have on hand. Avoid fat-free or 1% milk – they don’t have enough body to give the batter the depth and texture clafouti needs.

How do you know when clafoutis is done baking?

Bake at 400°F for 25 to 30 minutes. The clafoutis is done when it is puffed and golden brown on top. It will deflate slightly as it cools – that is perfectly normal.

How do you serve peach clafoutis?

Clafoutis can be served warm or at room temperature. Spoon it into individual bowls and top with a dollop of sweetened whipped cream or a scoop of vanilla ice cream.

Other Delicious Peach Desserts To Make This Summer:

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.

I hope that you will read, print, make, save and PIN this delicious recipe. Check out these Pinterest Boards for more ideas: Fruit Recipes, Summer Recipes, and Summer Desserts (new Board).

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