There’s something uniquely comforting about Clafoutis—a classic French dessert that blends the elegance of custard with the rustic charm of fresh fruit. While cherries are traditional, Clafoutis aux PĂȘches (Peach Clafoutis) brings a delightful summery twist to this baked treat. With the natural sweetness of ripe peaches and a soft, flan-like texture, it’s an easy yet impressive dish to serve for brunch, teatime, or dessert.

In this blog, we’ll dive deep into everything you need to know about making the perfect Clafoutis aux PĂȘches—from its origins to ingredient breakdown, step-by-step instructions, tips, and serving ideas.

đŸ‡«đŸ‡· What is Clafoutis?

Clafoutis (pronounced kla-foo-TEE) is a baked French dessert originally from the Limousin region. It traditionally features black cherries arranged in a buttered dish and covered with a thick, eggy batter similar to crĂȘpe or flan. It’s not quite a cake, nor a pudding, but something in between—light, custardy, and utterly satisfying.

When fruits other than cherries are used, the dish is sometimes called flognarde, but most home bakers and chefs still refer to variations like Clafoutis aux PĂȘches simply as clafoutis.

đŸœ️ Why Peaches?

Ripe summer peaches are juicy, fragrant, and slightly tart—making them ideal for clafoutis. They bake beautifully, retain their shape, and add a subtle floral note to the creamy custard. Yellow or white peaches both work well.

🧂 Ingredients (Serves 6–8)

🍑 For the Fruit:

3–4 ripe peaches, peeled and sliced (about 500g)

1 tbsp sugar (for macerating peaches)

1 tsp lemon juice (optional)


🍼 For the Batter:

3 large eggs

100g (½ cup) granulated sugar

1 packet vanilla sugar or 1 tsp vanilla extract

½ tsp almond extract (optional, pairs beautifully with peaches)

80g (⅔ cup) all-purpose flour

¼ tsp salt

300 ml (1 ¼ cups) whole milk

60 ml (¼ cup) heavy cream

1 tbsp melted butter (plus more for greasing the dish)

🌟 For the Finish:

Powdered sugar (for dusting)

Slivered almonds (optional for topping)

đŸ„Ł Step-by-Step Recipe

đŸ„„ Step 1: Prepare the Peaches

Peel the peaches (you can blanch them for 30 seconds in boiling water if the skin is stubborn).

Cut into thin slices or chunks.

Place in a bowl, sprinkle with 1 tbsp sugar and a bit of lemon juice. Let them sit for 10–15 minutes to draw out juices and enhance sweetness.


🧁 Step 2: Make the Batter

In a mixing bowl, whisk together eggs and sugar until light and slightly frothy.

Add vanilla, almond extract, and melted butter. Mix well.

Sift in the flour and salt gradually, whisking to avoid lumps.

Slowly add milk and cream while whisking to create a smooth, pourable batter. It should be thinner than pancake batter.

🧈 Step 3: Prepare the Baking Dish

Preheat the oven to 180°C (350°F).

Generously butter a ceramic or glass baking dish (around 9-inch round or 8x10 inch rectangle).

Pour a thin layer of the batter into the dish (just enough to cover the bottom).

Place in the oven for 5 minutes to pre-set the base. This helps prevent the fruit from sinking.


🍑 Step 4: Add Fruit and Bake

Remove the dish from the oven and carefully arrange the macerated peaches on top of the semi-set batter.

Pour the remaining batter over the fruit.

Optionally, sprinkle slivered almonds on top for extra crunch and beauty.

Bake for 35–40 minutes, or until puffed, golden, and set in the center. A toothpick inserted should come out clean.

If the top browns too quickly, cover loosely with foil.

❄️ Step 5: Cool and Serve

Let the clafoutis cool slightly (about 15–20 minutes). It will deflate a little—that’s normal.

Dust with powdered sugar before serving.

đŸœ️ Serving Suggestions

Warm or Room Temperature: Best served warm or just slightly cooled.

With Toppings: Add a scoop of vanilla ice cream, crĂšme fraĂźche, whipped cream, or even Greek yogurt.

As Breakfast or Dessert: Light enough for breakfast or brunch, yet indulgent enough for dessert.

đŸ‘©‍🍳 Baking Tips

Peach Varieties: Use ripe but firm peaches to prevent mushiness. White peaches are sweeter; yellow ones have more tang.

Lumpy Batter? Blend the batter using a hand blender if needed for extra smoothness.

Make It Gluten-Free: Substitute flour with almond flour or gluten-free flour blend.

Storage: Store leftovers in the fridge for up to 2 days. Enjoy cold or reheat gently.

🌾 Variations to Try

Peach & Raspberry Clafoutis: Add a handful of raspberries for color and tartness.

Peach & Lavender: Infuse the milk with dried culinary lavender before making the batter.

Peach & Bourbon: Add a splash of bourbon or brandy to the batter for an adult twist.

đŸ‡«đŸ‡· A Bite of French Summer

Clafoutis aux PĂȘches captures everything you love about summer: fresh, ripe fruit, light custard, and effortless elegance. It’s a dish that looks fancy but is wonderfully easy to prepare. Whether you’re hosting a weekend lunch or craving a quick homemade dessert with seasonal fruits, this peach clafoutis is sure to delight.

So next time you see peaches at the market, skip the pie and bake a clafoutis—you'll taste sunshine in every bite.