Peach Clafoutis French Dessert

Highlighted under Category: Sweet Italian Endings

Peach clafoutis is a classic French dessert that beautifully highlights ripe summer peaches. Whole milk, eggs and vanilla are combined for a light, custardy batter, poured over sweet peach slices and baked until puffed and golden. Dust with powdered sugar for an elegant finish. This dish is simple to prepare and makes a stunning centerpiece for a brunch, baby shower or Mother's Day gathering. Adapted from the timeless techniques of Julia Child, every spoonful offers silky texture and the bright flavor of peak-season stone fruit.

A woman wearing an apron and smiling.
Brought to You By Valeria Rossi
Last modified on Wed, 25 Jun 2025 18:12:30 GMT
A slice of peach clafouti on a plate. Save
A slice of peach clafouti on a plate. | recipesvaleria.com

When peaches are at their sweetest, few desserts show them off better than a classic peach clafoutis. This French-inspired baked custard features juicy slices hugged by a pillowy batter. I make it every July when our farmers market peaches beg to be used up and each time, it disappears in a flash at family gatherings and brunches.

My son first requested this for Mother’s Day and now it is a summer tradition no one wants to miss. The scent of vanilla and peaches baking takes me straight back to warm afternoons spent with my grandmother.

Ingredients

  • Whole milk: brings rich flavor and a creamy texture always use fresh if possible
  • Granulated sugar: sweetens the custard and balances the tartness of the peaches organic if available has great flavor
  • Large eggs: help the dessert set and stay tender go for the freshest eggs you can find
  • Vanilla extract: brings warmth and depth real vanilla is worth it here
  • Kosher salt: lifts and brightens the flavors
  • All-purpose flour: provides structure sift for the best texture or swap with a cup-for-cup gluten-free blend if needed
  • Ripe peaches: are the star of the show look for fruit that yields slightly to the touch and smells fragrant
  • Powdered sugar: finishes the dish with a pretty snowy look sift before sprinkling for the lightest dusting
  • Butter: for preparing the baking dish creates a nonstick surface and adds flavor use real butter for richness

Step-by-Step Instructions

Prepare the Baking Dish:
Butter your baking dish generously making sure to coat every corner so the clafoutis lifts out easily after baking
Make the Batter:
Combine whole milk part of the sugar eggs vanilla extract salt and flour in a blender
Blend for about one minute until the mixture is smooth and slightly foamy
This blending process whips air into the batter for a lighter texture
Create the Base Layer:
Pour in just enough batter to cover the bottom of your dish about a quarter inch
Bake for five minutes at 350 degrees until just set
This step gives your peaches a cushion and prevents them from sinking
Add the Peaches:
Arrange peach slices evenly over the set base
Sprinkle the remaining sugar evenly over the fruit so it can caramelize in the oven
Finish and Bake:
Pour the rest of the batter over the peaches covering them completely
Bake for fifty to fifty five minutes until the clafoutis is well puffed golden and a knife comes out clean from the center
Let cool slightly so the custard firms up just enough to slice
Serve and Finish:
Right before serving dust the top with powdered sugar
Use a fine sieve for even coverage
Serve warm for the dreamiest texture
A peach clafouti in a pan. Save
A peach clafouti in a pan. | recipesvaleria.com

One of my favorite parts is using truly ripe peaches their floral aroma perfumes the whole kitchen while baking. My kids love to help sprinkle the sugar and every time I see the golden puff in the oven window I think of a family picnic when we ate clafoutis under the peach trees.

Storage Tips

Let the clafoutis cool to room temperature before covering
Store leftovers in the refrigerator in the baking dish or tightly covered for up to three days
Warm slices gently in a low oven or enjoy cold the custard texture only gets silkier overnight

Ingredient Substitutions

You can use nectarines or plums in place of peaches
For dairy-free try a rich oat or almond milk
Replace all-purpose flour with a gluten-free baking blend for those avoiding gluten
Pear and apple slices also lend themselves well to this base when peaches are out of season

Serving Suggestions

Serve wedges straight from the dish dusted with powdered sugar
Add a dollop of whipped cream or a scoop of vanilla ice cream
Try a scattering of toasted almonds or pistachios over warm slices for crunch
Clafoutis makes an effortless brunch centerpiece or a gentle dessert after a summer meal

A peach clafouti with a slice missing. Save
A peach clafouti with a slice missing. | recipesvaleria.com

Cultural and Historical Context

Clafoutis comes from the Limousin region of France and was traditionally made with cherries
Using peaches gives a regional twist perfect for markets bursting with summer produce
Julia Child made clafoutis famous here substituting many fruits and expanding its legacy far beyond its cherry origins

Frequently Asked Questions About Recipes

→ What type of peaches work best?

Use ripe, fragrant peaches that are slightly soft but not mushy. Both yellow and white varieties are delicious in this dessert.

→ Can I use other fruit?

Yes, clafoutis is traditionally made with cherries, but plums, apricots or berries also work beautifully with the custard base.

→ Is clafoutis served warm or cold?

It's best served slightly warm, allowing the delicate texture and flavors to shine. It can also be enjoyed at room temperature.

→ What type of pan should I use?

An 11x7 or 8x8 inch baking dish is ideal, as it provides the right thickness for the custard to set while baking evenly.

→ How do I know when it’s done?

The custard will be puffed, golden and a knife or cake tester inserted in the center should emerge clean and moist but not liquid.

→ Can clafoutis be made ahead?

Yes, it can be baked a few hours in advance and served at room temperature. Sprinkle with powdered sugar just before serving.

Peach Clafoutis French Dessert

Classic French clafoutis with ripe peaches and vanilla. A light, baked dessert perfect for summer celebrations.

Preparation Time
20 minutes
Cooking Duration
60 minutes
Overall Time Required
80 minutes
Brought to You By: Valeria Rossi

Recipe Group: Desserts

Skill Requirement: Perfect for Beginners

Cuisine Type: French

Recipe Output: 8 Number of Servings

Diet Preferences: Quick Vegetarian Option

Required Ingredients

→ Base Batter

01 30 g unsalted butter, for greasing the baking dish
02 300 ml whole milk
03 100 g granulated sugar, divided
04 3 large eggs
05 1 tablespoon vanilla extract
06 0.25 teaspoon kosher salt
07 125 g all-purpose flour

→ Fruit Filling

08 3 cups ripe peaches, peeled and sliced (approximately 4 medium peaches)

→ Finishing

09 15 g powdered sugar, for dusting

How to Make It

Step 01

Preheat the oven to 175°C. Generously butter a medium baking dish with a capacity of approximately 2 litres and a minimum depth of 4 cm.

Step 02

In a blender, combine the milk, 65 g of the granulated sugar, eggs, vanilla extract, salt, and all-purpose flour. Blend for about 1 minute, until the mixture is completely smooth and slightly foamy.

Step 03

Pour a 0.5 cm layer of batter into the prepared baking dish. Place in the oven and bake for 5 minutes, or until the layer is just set but not browned. Remove from the oven.

Step 04

Distribute the peach slices evenly across the set batter base. Sprinkle the remaining granulated sugar (approximately 35 g) over the fruit.

Step 05

Gently pour the rest of the batter evenly over the peaches.

Step 06

Bake in the centre of the oven for 50–55 minutes, or until the clafoutis is golden brown, puffed, and a knife inserted in the centre emerges clean.

Step 07

Remove from the oven and allow to cool slightly for better texture and easier serving.

Step 08

Just before serving, use a fine sieve or sugar shaker to dust the surface evenly with powdered sugar. Serve warm.

Additional Information

  1. A ceramic or glass dish sized 28x18 cm or 20x20 cm yields optimal results for custard setting.

Essential Tools

  • Blender
  • Oven
  • Medium baking dish (approximately 2-litre capacity)
  • Small sieve or sugar shaker
  • Knife or cake tester

Allergy Notes

Double-check every ingredient for potential allergenic risks. Reach out to your doctor with any concerns.
  • Contains eggs, dairy, and gluten.

Nutritional Information (Per Serving)

These nutritional details are intended for informational purposes and aren't a substitute for professional guidance.
  • Total Calories: 182
  • Fat Content: 3 grams
  • Carbohydrates: 32 grams
  • Protein Amount: 6 grams