Peach Clafouti Recipe

If you’ve never tried a Peach Clafouti, you’re in for a treat that perfectly bridges the gap between rustic comfort and French elegance. This charming French dessert celebrates ripe, sun-kissed peaches by nestling them in a velvety, custard-like batter that bakes up lightly golden, fluffy, and just sweet enough. Every bite delivers the delicate perfume of vanilla and almond, plus juicy, caramelized peaches—making Peach Clafouti an absolute show-stopper for summer gatherings or cozy family nights in.

Ingredients You’ll Need

The magic of Peach Clafouti lies in its simplicity—every ingredient has its starring moment, enhancing the dessert’s creamy texture, fragrant aroma, and tempting flavor. With a few pantry staples and fresh peaches, you’ll be able to transform humble components into something irresistibly special. Here’s why each ingredient matters:

• All-purpose flour: This forms the backbone of the batter, helping to create that signature custardy-meets-cakey texture.
• Sugar: The divided sugar sweetens both the batter and the peaches, making sure every layer is deliciously balanced.
• Kosher salt: A pinch of salt sharpens all the sweet and fruity flavors, so the dessert never tastes flat.
• Large eggs: Eggs set the clafouti, providing both richness and that irresistibly silky mouthfeel.
• Vanilla extract: Vanilla brings mellow floral warmth that melds beautifully with the peaches.
• Almond extract: Just a hint lifts the entire dish, adding a whisper of nutty elegance that makes this clafouti truly sing.
• Heavy whipping cream: Cream is what gives the custard a luxe, dreamy texture—don’t skimp!
• Fresh peaches: Use ripe, fragrant peaches for the best flavor; their sweetness and acidity anchor the dessert.
• Baking spray with flour: This guarantees the clafouti releases easily and bakes evenly, making serving a breeze.

How to Make Peach Clafouti

Step 1: Prepare the Batter

Start by whisking together your flour, ½ cup of sugar, and a sprinkle of kosher salt in a large bowl. Crack in the eggs, then pour in both vanilla and almond extracts. Whisk until everything’s smooth and creamy—no dry pockets! Next, drizzle in the heavy whipping cream, whisking gently to combine. At this point, let the batter rest for 10 minutes; this little pause ensures a beautifully tender clafouti.

Step 2: Preheat and Prep the Pan

As your batter relaxes, preheat your oven to 350 degrees. Lightly coat a 10-inch enamel-coated cast-iron skillet with baking spray that contains flour. This pan choice is essential—not only does it conduct heat evenly, but it also gives the clafouti those irresistible golden edges.

Step 3: The First Bake

Pour about half of your prepared batter (about 1¾ cups) into the skillet. Slide it onto the center rack and bake for 10-15 minutes, just until it begins to set but still jiggles a bit in the center. This trick ensures your peaches won’t sink all the way to the bottom!

Step 4: Prepare the Peaches

While the first layer bakes, gently toss your fresh peach slices with the remaining 2 tablespoons of sugar in a bowl. This not only sweetens the fruit, but also helps draw out just a hint of juice for incredible flavor.

Step 5: Add the Peaches and Finish Baking

Once the batter is nearly set, arrange your sugared peach slices on top in pretty concentric circles. Give the remaining batter a gentle stir (don’t whisk—otherwise you’ll add air and mess up that lovely custardy surface), then slowly pour it over the peaches. Return the skillet to the oven and bake for about 40 more minutes, until a wooden pick poked in the middle comes out clean and the top is lightly golden.

Step 6: Cool and Serve

Patience makes perfect here—allow your Peach Clafouti to cool for at least 20 minutes on a wire rack. The custard will set further, making slicing and serving a dream. Enjoy warm, at room temperature, or even chilled.

How to Serve Peach Clafouti

Garnishes

A dusting of powdered sugar is a classic and instantly elevates the rustic beauty of Peach Clafouti. For an extra flourish, add a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a scattering of toasted sliced almonds for a little crunch and to echo the almond extract in the batter.

Side Dishes

Keep it simple and summery—Peach Clafouti pairs beautifully with a crisp, lightly dressed arugula salad or a plate of fresh berries. If you’re serving it as a brunch centerpiece, try it with honey-drizzled ricotta toast or a platter of salty prosciutto and melon.

Creative Ways to Present

For a whimsical touch, bake individual Peach Clafouti servings in ramekins—they make for a charming dinner party dessert. Or, serve wedges family-style right from the skillet alongside a big pitcher of peach iced tea. For extra allure, garnish with edible flowers and fresh mint sprigs.

Make Ahead and Storage

Storing Leftovers

If you happen to have extra Peach Clafouti, simply cover the cooled skillet with plastic wrap or transfer slices to an airtight container before refrigerating. It will stay fresh and velvety for up to 3 days, although it’s so delicious you might find it disappears much sooner!

Freezing

While clafoutis is at its best freshly baked, you can freeze leftovers. Wrap individual pieces tightly in plastic wrap and then foil, or nestle them in a freezer-safe container. Freeze for up to 2 months. For best texture, avoid freezing the entire baked dessert, as the custard may separate.

Reheating

To reheat, simply place a slice of Peach Clafouti on a microwave-safe plate and gently warm in 20-second bursts until just heated through. Or, cover with foil and warm in a low oven (300 degrees) for 10 minutes. Take care not to overheat—the custard should remain lusciously soft.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! If using canned peaches, be sure to drain them well and blot dry to avoid sogginess. Frozen peaches should be thawed and patted dry. Fresh peaches offer the brightest flavor, but any variety can make Peach Clafouti delightful.

Do I have to peel the peaches?

You don’t have to, especially if you enjoy the color and slight texture the skin brings. However, peeling ensures an ultra-smooth bite and helps the peaches meld beautifully into the custard.

What if I don’t have a cast-iron skillet?

No worries! A ceramic or ovenproof glass pie dish works well. Just adjust your baking time slightly, as different materials conduct heat a bit differently. The most important part is that your Peach Clafouti bakes up tender and golden.

Can I make Peach Clafouti ahead for brunch or parties?

Yes! Bake it the night before and let it cool completely, then refrigerate. Serve chilled or gently re-warm, and you’ll have a crowd-pleasing dessert or brunch treat ready to go. In fact, clafouti’s texture is even creamier the next day.

Is Peach Clafouti gluten-free?

This recipe as written contains all-purpose flour, but you can substitute a gluten-free 1:1 baking blend for similar results. The custardy base is very forgiving, so Peach Clafouti can easily be made gluten-free to suit your needs.

Final Thoughts

If you’re looking for a dessert that feels like a warm summer hug, Peach Clafouti is it. The blend of custard and juicy peaches is pure magic—so don’t wait for a special occasion, just make it and watch faces light up. I can’t wait for you to bring a little bit of France into your kitchen with this unforgettable classic!

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