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Peach clafoutis with a scoop of vanilla ice cream on top and a slice missing.
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5 from 1 vote

French Peach Clafoutis (With Fresh Peaches)

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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Cake, Dessert
Cuisine: French
Diet: Vegetarian
Servings: 8
Calories: 266kcal
Author: Ninon Michels

Equipment

  • 11-inch (28 cm) oval baking dish (or 10-inch (26 cm) round // 9-inch (23 cm) square baking dish)

Ingredients

  • 180 ml heavy cream
  • 120 ml whole milk
  • 3 free-range eggs
  • 180 g cane sugar (or granulated sugar)
  • 1 teaspoon vanilla powder (or 2 teaspoons vanilla bean paste or extract)
  • ⅛ teaspoon fine sea salt
  • 80 g all-purpose flour
  • 15 g room-temperature unsalted butter (to grease the baking dish)
  • 600 g yellow peaches (slightly underripe)
  • fresh thyme or culinary-grade lavender (optional, to garnish)
US Customary - Metric

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

  1. 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.
  2. 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.
  3. Don’t overwork the batter — Blend for just 30 seconds. Overmixing can make the clafoutis rubbery instead of tender.
  4. Don’t stress about peach placement — The fruit will shift and rise as it bakes, so a casual scatter works beautifully.
  5. 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.
  6. 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!

Nutrition

Calories: 266kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 82mg | Potassium: 178mg | Fiber: 1g | Sugar: 30g | Vitamin A: 738IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg