How to Make the Best Peach Clafouti

Are you a peach lover? With summer’s crop on the wane, it’s time to make the most of peaches while they are still available. Here is 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 a delicious peach clafouti. This recipe 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 the creation of 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.

Are Peaches Good for You?

Absolutely.

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

The Best Peach Clafouti: Easier Than You Think

Clafouti 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 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

You can use a combination of fruits, too. I think it’s best to use whatever is in season. The peaches that I used in this recipe 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.

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

I would recommend that you use clingfree (or freestone) peaches for this recipe. What are clingfree peaches?

Clingstone or Freestone refers to peaches with a flesh that is easily removed from the pit. The flesh is not attached to the pit. The pit may fall out of the peach once it’s sliced. Freestone peaches are typically larger than clingstone, wonderful eaten out of hand or used in cooking, canning, baking, and freezing. Freestone peaches are generally harvested mid to late season and once they arrive, these freestone peaches will be available throughout the peach season. 

In Texas, clingfree peaches are harvested late in the season. That’s why I wait until August or September to make baked dishes with peaches. You have to check at your local farmers’ market or grocery store if they are available.

It doesn’t matter whether you use a peach or a nectarine for this clafouti recipe.

What Type of Dairy is Best?

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

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 it’s easy to remove the pit.

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 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.

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 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.

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

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.

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, and process for another 30 seconds until you have 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.

Finishing the Peach Clafouti

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

Step 10 – 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.

Serving the Clafouti

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 on top. Vanilla ice cream is great, too.

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

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.

Other Peach Desserts 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.