Fresh Peach Clafoutis


Fresh sliced peaches coated with cinnamon and sugar, then baked into a soft custard batter, what could be more satisfying that a fresh peach clafoutis.


Peach skin is so tender, I don’t even take the time to peel them and anyway, the slices keep their shape better with the skin left on.



Arrange the cinnamon and sugar-coated slices into a buttered deep dish pie plate.



Pour the clafoutis batter over the sliced peaches and bake until golden brown. The fruit rises to the top during baking.


fresh peach

So good!

Have a great weekend!


Here’s what you’ll need:

For the peaches

3 sliced peaches skin left on

1 1/2 Tablespoons sugar for coating the peach slices

1/4 teaspoon ground cinnamon for coating peach slices

butter for buttering the pie plate

For the batter

1/2 cup all-purpose flour

3/4 cup sugar

pinch of salt

3 whole eggs + 1 egg yolk

1 cup + 2 Tablespoons whole milk


Slice the peaches into about 1 inch sections

toss to coat with the sugar and cinnamon

arrange in a buttered deep dish pie plate

sift the flour, sugar and salt into a medium size bowl

in another bowl whisk the eggs and milk together

add the wet ingredients to the dry and whisk until incorporated

Bake at 325* for 50-60 minutes or until golden on the edges and the custard it center set






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2 Responses to Fresh Peach Clafoutis

  1. someya says:

    I made it last night for dessert and it was fabulous. Thx. Hubby and I just loved it.

  2. … *speachless and drooling* You are truly incredible Caroline. This one will be tomorrows desert! Thank you! :)

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