Peach Clafoutis is the kind of effortless French dessert that feels far more impressive than it is. Roasted peaches are tucked into a vanilla-scented batter that bakes up custardy in the center and golden, puffed around the edges. A few fresh thyme leaves or lavender on top, and suddenly you’re in Provence, windows open, cicadas humming in the background.
What is peach clafoutis?
Clafoutis (pronounced kla-foo-tee) is a classic French dessert that sits somewhere between a custard and a cake. The name comes from the Occitan word clafir, meaning “to fill” (traditionally with cherries, but over time, bakers began using all kinds of seasonal fruit).
In this Peach Clafoutis, fresh peaches are folded into a simple batter (very similar to crêpe batter) that bakes up creamy in the center and golden around the edges, almost like a popover. It’s rustic, deeply flavorful, and unmistakably French.
Why you should try this recipe
- So easy — The batter comes together in seconds in a blender: no bowls, no whisking, no fuss. Pour, bake, done. It’s elegant, rustic, and couldn’t be easier to pull off on a summer afternoon. Planning a tea party? Serve it alongside my equally simple Rustic Puff Pastry Plum Tart.
- No long batter rest — Clafoutis batter is a lot like crêpe batter, and both are often rested before cooking. I’ve tested it both ways many, many times. And honestly? I don’t find that a long rest makes much difference. This Peach Clafoutis starts with the batter so it can rest while you prep the peaches, which is more than enough. Quicker, easier, and just as delicious. (If you’re into that tender, custardy texture, you might also love my Invisible Apple Cake “Gâteau Invisible Aux Pommes”).
- High fruit-to-batter ratio — Some clafoutis recipes skimp on the fruit, but not this one. With more than 20 ounces (600g) of fresh peaches, you get juicy, golden slices in every bite. It’s all about letting the fruit take center stage. Craving more fruit-packed desserts? Try my Buttery Rhubarb Crisp: tangy, jammy fruit tucked under a golden, crunchy topping. It’s everything you want in a spoonful.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Peaches — I love using yellow peaches for their brighter flavor and gentle acidity, which balances the sweetness of the custard. Slightly underripe peaches are best: they’re easier to slice cleanly and hold their shape as they bake. Very ripe ones may be juicy and fragrant, but they tend to turn mushy in the oven. Have extra? Use them to make Peach Caprese Salad!
- Unsalted butter — For that unmistakable French richness, I recommend using cultured butter. It’s made through a slow fermentation process that deepens the flavor and adds a subtle tang. Look for labels that say “cultured” or “European-style.”
- Sugar — Cane sugar offers a hint of caramel-like depth that I really like, but granulated sugar works just fine too.
- Vanilla — I prefer vanilla powder for its concentrated flavor and clean finish. Vanilla bean paste or pure vanilla extract work well too, just double the amount to achieve the same intensity. If you’re looking for ideas on how to use vanilla powder, check out my Pecan Upside Down Cake.
- Milk — Whole milk is essential here. It gives the custard its signature creaminess and that soft, melt-in-your-mouth texture. Skimmed milk just won’t deliver the same results.
- Finishing herbs (optional) — The French love pairing peaches with Provençal herbs, and while it’s totally optional, it’s a beautiful way to elevate the dish. Just be sure to use fresh herbs (dried versions are too intense). I used fresh thyme for its gentle earthiness, but culinary-grade lavender is equally lovely.
Love peaches? Check out my Pecan Peach Cobbler!
How to make Peach Clafoutis?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Make the batter – Preheat the oven to 180°C (fan on). In a blender, add all the batter ingredients, placing the flour last so it doesn’t stick to the bottom. Blend for about 30 seconds, scraping down the sides if needed. Set the batter aside to rest while you prep the peaches.
Step 2. Prepare the baking dish – Generously butter your baking dish with room-temperature butter, making sure to coat the sides and bottom well.
Step 3. Slice the peaches – Rinse the peaches under cold running water and pat them dry. Using a paring knife, make vertical cuts from top to bottom around the pit, spacing each cut about ¾ inch (2 cm) apart.
Step 4. Remove the slices – Using the knife, gently cut the sections that connect each slice to the pit, then carefully pull the peach slices away. If your peaches are slightly underripe, they should come off easily.
Step 5. Arrange the fruit – Layer the peach slices in the prepared baking dish, overlapping them slightly to fit them all snugly.
Step 6. Add the batter – Pour the batter gently over the peaches. Let it sit for about a minute and watch as the fruit rises to the surface. Magic!
Step 7. Bake – Bake for about 60 minutes, or until the peach clafoutis is puffed, golden, and set in the center. A toothpick inserted should come out clean.
Step 8. Garnish and serve – Sprinkle with a few optional fresh thyme leaves or culinary-grade lavender. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nim Keys – Useful Peach Clafoutis Tips
- Go for slightly underripe peaches — They’re easier to slice neatly and will hold their shape better as they bake. Super-ripe ones may be delicious raw, but in the oven, they tend to collapse into mush.
- Don’t overwork the batter — A quick whisk (just about 30 seconds) is all you need. You’re aiming for smooth and cohesive, not frothy or aerated.
- Don’t stress about peach placement — As you pour the batter over the fruit and the clafoutis bakes, the peaches will naturally rise and shift. A casual scatter of slices looks just as lovely as a carefully arranged pattern.
- Serve it warm — Peach clafoutis is at its best when served warm from the oven, when the texture is soft and custardy. If you’re serving it later, reheat gently in a 400°F (200°C) oven for about five minutes to bring it back to life.
- Think French with your finishing touches — A few thyme leaves or a hint of culinary lavender sprinkled on top can bring out the floral sweetness of the peaches. These are classic Provençal pairings: subtle, herbal, and deeply delicious. Give them a try!
Recipe FAQs
Clafoutis is a delightful cross between a custard and a light cake. It’s creamy and soft in the center with a slightly golden, tender edge. The flavor is simple and fresh: cream, rich eggs, vanilla, and the sweetness of whatever fruit you use (like juicy peaches) all come together in comforting summer dessert.
Peach clafoutis is best enjoyed warm, right out of the oven, when the texture is soft, custardy, and just set. If you’re serving it later, a quick warm-up in a 400°F (200°C) oven for 5 minutes brings back that fresh-from-the-oven magic.
Clafoutis is more like a custardy, baked batter with fruit folded in (think somewhere between a flan and a popover). Cobbler, on the other hand, has a thicker, biscuit-like topping over the fruit. So, clafoutis is smooth and custardy throughout, while cobbler offers a contrast between juicy fruit and a biscuit topping.
A rubbery clafoutis usually means the batter was overmixed or overbaked. Overworking the batter develops gluten, which turns what should be tender and custardy into something rubbery. Baking it too long or at too high a temperature can also dry it out. To avoid this, blend the batter just until smooth (about 30 seconds) and bake according to the recipe instructions for that perfect, delicate texture.
If you tried this Peach Clafoutis or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
French Peach Clafoutis (With Fresh Peaches)
PRINT SAVEEQUIPMENT
- 11-inch (28 cm) oval baking dish (or 10-inch (26 cm) round // 9-inch (23 cm) square baking dish)
INGREDIENTS
- 180 ml (¾ cup) heavy cream
- 120 ml (½ cup) whole milk
- 3 free-range eggs
- 180 g (1 scant cup) cane sugar (or granulated sugar)
- 1 teaspoon vanilla powder (or 2 teaspoons vanilla bean paste or extract)
- ⅛ teaspoon fine sea salt
- 80 g (⅔ cup) all-purpose flour
- 15 g (1 tablespoon) room-temperature unsalted butter (to grease the baking dish)
- 600 g (21 ounces) yellow peaches (slightly underripe)
- fresh thyme or culinary-grade lavender (optional, to garnish)
INSTRUCTIONS
- Make the batter – Preheat the oven to 355°F (180°C) with the fan on. In a blender, add the heavy cream, milk, eggs, sugar, vanilla, and salt. Add the flour last, on top of the wet ingredients, to help prevent it from sticking to the bottom. Blend for 30 seconds, scraping down the sides if needed. Let the batter rest while you prepare the peaches.
- Butter the dish – Generously grease a baking dish with room-temperature butter, making sure to coat the bottom and sides thoroughly.
- Prepare the peaches – Rinse and dry the peaches. Using a paring knife, slice them vertically around the pit from top to bottom, about ¾ inch (2 cm) apart. Then, gently cut to release each slice from the pit. (See step-by-step photos above in the post.)
- Assemble the clafoutis – Arrange the peach slices in the buttered dish, slightly overlapping so they all fit. Pour the batter over the fruit and let it sit for 1 minute to allow the peaches to rise to the surface.
- Bake and serve – Bake for about 60 minutes, until the peach clafoutis is set in the center, puffed and golden. Garnish with optional fresh thyme or culinary-grade lavender, and serve warm with vanilla ice cream or whipped cream. Enjoy!
NOTES
- Weigh your ingredients — While volume measurements are included, using a digital kitchen scale and metric weights gives the most accurate, consistent results. Weight is exact, but volume can vary.
- Go for slightly underripe peaches — They slice cleanly, release easily from the pit, and hold their shape as they bake. Super-ripe ones can turn mushy in the oven.
- Don’t overwork the batter — Blend for just 30 seconds. Overmixing can make the clafoutis rubbery instead of tender.
- Don’t stress about peach placement — The fruit will shift and rise as it bakes, so a casual scatter works beautifully.
- Serve it warm — Peach clafoutis is best warm from the oven, with a soft, custardy texture. To reheat, pop it in a 400°F (200°C) oven for five minutes.
- Think French with your finishing touches — A few thyme leaves or a hint of culinary lavender brings out the peaches’ floral sweetness. Classic Provençal, and so good. Give them a try!