Dinners and Mains
Back To School Peach Clafoutis
This rustic peach clafoutis is the ultimate low-effort, high-reward dessert for those hectic first weeks of the school year. It sits somewhere between a pancake and a custard, wrapping juicy late-summer peaches in a silky, vanilla-scented batter that takes minutes to whisk together.
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 6
- Level
- Easy
- Per serving
- 215 kcal
Method
Preheat your oven to 350°F (175°C) and generously butter a 9-inch baking dish or deep pie plate.
Slice the peaches into half-inch wedges. If they are ripe, there is no need to peel them—the skins add beautiful color and soften perfectly in the oven.
In a large mixing bowl, whisk the eggs and granulated sugar together until pale and slightly frothy.
Whisk in the melted butter, vanilla extract, and almond extract. Gradually add the flour and whisk until the batter is smooth with no lumps remaining.
Slowly pour in the milk, whisking constantly until you have a thin, liquid batter similar to crepe or pancake batter.
Arrange the peach slices in the bottom of your prepared baking dish. Carefully pour the batter over the fruit.
Bake for 35 to 40 minutes, or until the clafoutis is puffed up, golden brown around the edges, and just barely set in the center.
Let it cool for at least 15 minutes (it will deflate slightly, which is normal). Dust with powdered sugar and serve warm or at room temperature.
Notes
Do not overmix the batter once the flour is added; you want a tender custard, not a chewy bread.
The almond extract is optional but highly recommended—it brings out the natural floral notes of the peaches.
If using canned peaches, ensure you drain them and pat them very dry with paper towels to avoid a soggy base.
The clafoutis is done when a knife inserted into the custard comes out clean, even if the fruit is still juicy.
