
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

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

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.