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.
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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
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.
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.
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 2 ~ Prepare your baking dish with softened unsalted butter. I love to use my Le Creuset deep~dish 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.
Place the peaches around the pie plate, cut side up.
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.
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.
Step 6 ~ Pour the batter over the peaches. Most of the fruit will be covered but some will rise to the surface during baking.
Finishing the Peach Clafouti
Step 7 ~ Sprinkle the sliced almonds evenly over the top of the clafouti.
Step 8 ~ Bake the Peach Clafouti on the middle rack of the preheated oven for 25 ~ 30 minutes, until puffed and golden brown.
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.
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
- measuring cups and spoons
- deep~dish pie dish or baking dish
- cutting board
- sharp knife
- rubber spatula
- 3 ripe but firm fresh peaches preferrably cling~free
- 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
- 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.
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.
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.