Peach Clafouti

This time of the year with so many beautiful summer fruits available, I remember trips to France. The French have a delightful saying, “Tout arrive en France,” meaning, “Everything happens in France.” It’s true! I was dazzled by fields of sunflowers as far as I could see, amazing markets with more cheese than I’d ever tasted, and charming little cafes that served perfect pastries. Each shop served their special version of Country-French cherry clafouti, served with the pits. Clafouti originated in the Limousin region and is a custard-cake traditionally dusted with powdered sugar, that can be garnished with toasted nuts.

Plums, figs, fresh berries, apples, pears; any kind of fruit or combination can be used. My father’s family is French and I well remember my Grandmother’s Apricot Clafouti served at special occasion breakfasts. It’s light, not too sweet, just a perfect pastry for breakfast or dessert.

Peach Clafouti

Preheat oven to 450 degrees. Lightly butter a 9″ round cake pan that’s at least 2″ deep.

Peel and slice fresh peaches…

Cover the bottom of the pan with a single layer of peach slices.

In a blender or food processor combine eggs, milk, butter, extract, salt, sugar, flour. Blend till smooth and frothy.

Pour the batter over the peaches in the pan. Bake the clafouti on a lower-middle rack of your oven for 20 minutes. Reduce the heat to 350 degrees and bake for an additional 20 minutes.

The top should be lightly browned. Insert a toothpick in the center. It should come out mostly clean. Let cool for at least 10 minutes before cutting and serving. I serve it lukewarm and it’s much easier to cut after 20 to 30 minutes.

Dust with powdered sugar, garnish with toasted almonds and whipped cream if desired.

Peach Clafouti
  • 3 to 3-1/2 cups of peaches, sliced
  • 3 large eggs, at room temperature
  • 1 cup lukewarm milk
  • 2 Tbsp. butter, melted
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 3/4 tsp. salt
  • 1/2 cup sugar
  • 3/4 cup flour
  • powdered sugar
  • 1/3 cup sliced almonds, toasted
  • 1/2 cup whipped cream
Preheat oven to 450. Butter a 9″ round pan, at least 2″ deep. Peel and slice peaches and put them in the bottom of the pan. They should form a single layer that pretty much covers the bottom of the pan. In a blender or food processor, combine eggs, milk, butter, extracts, salt, sugar, and flour. Blend until smooth and frothy. Pour the batter over the peaches in the pan. Bake the clafouti on a lower-middle rack of your oven for 20 minutes. Reduce the heat to 350 degrees and bake for an additional 20 minutes. The top should be light browned. Insert a toothpick into the center that should come out mostly clean. Cool on a rack for at least 10 minutes, (20 is better) before cutting and serving. Dust with powdered sugar, garnish with toasted almonds and whipped cream if desired.

I’d love to hear how you are using your peaches.   Thanks for coming by! 

About The Author


Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!


  1. eileeninmd

    Looks and sound delicious. Thanks for sharing the recipe.

  2. Happier Than a Pig in Mud

    This looks great! Big impact and not too involved to put together, gotta love that:@)

  3. Julie

    Beautiful!! I love fresh peaches. I made my first clafouti last year. I love how it’s not too sweet. I think it could also make a nice breakfast treat.

    Hope you are having a great day! 🙂

  4. Brianna!

    Oh dear!
    This looks mouth-watering delicious!

  5. Always Nesting

    Wow, does that look delicious! We had an exchange student from France live with us one summer. She was so full of life – even with the language barrier we all had so much fun.

  6. Julie Harward

    I love this, it looks so yummy and it’s easy too, what could be better? Thanks for sharing it 😀

  7. Erin@likegrandmas

    I am pretty sure that I am going to gain weight just following your blog! Yum!!

  8. Debbie

    This looks completely delicious! I want to try it,and I have to show it to my niece too. This is right up her alley.

    I’m going to say it with a little French accent and a cock of my head when I talk about it, too. That will make it all the more fun.

    Of course,if you say it all southern fried like “Claw footie” you can’t help but chuckle either.

    Great recipe. They always are here.

  9. Deeba PAB

    This is utterly gorgeous. How I wish the stone fruit season hadn’t passed us by. Can’t wait for next year!

  10. Ellyn

    oh my goodness, that looks delicious! I wonder if it would work with gluten free flour? I am going to try it sometime (maybe on my biblestudy group next week!) You have a lovely blog!

  11. ButterYum

    Tre chic!


  12. Yvonne @ StoneGable

    I have never eaten clafouti and I am thrilled that you posted the recipe.
    I am having some company in next week and I’ll make this for dessert. It looks easy and not fussy. And don’t you just love the name? I want to say it 3 times fast. (giggle) Is it okay to serve it with homemade ice cream? I love any cakey thing with ice cream.
    Your picture of the clafouti is beautiful.

  13. MarytheKay

    Oh my HEAVENS!!! That just looks divine! Also, your pictures are gorgeous. I have never been to France, but so want to… Someday!

    Thanks for a wonderful-looking recipe!

  14. clustres

    Definitely making this!

  15. even-star

    mmmm looks lovely! It has eggs in it so I vote that this counts as breakfast food 😉

  16. Mary

    This looks delish~ your photo is mouth- watering! I would love a slice with my coffee right now 🙂

  17. Danelle

    This looks so good! I can’t wait to try it.

  18. lulumusing

    I love the story that goes along with your clafouti. Any dessert French influenced just has to be good, and I like this one because it’s not too sweet.

  19. Tammy

    Yummo! I have fresh peaches now. This is definitely one to try. Thanks for sharing. Best wishes, Tammy

  20. Beth

    Gnee, That looks delicious! I enjoyed your looking through your posts today and especially the ice cream cones – they are gorgeous. You did a great job picking out some blogs that appeal…it’s a good way to find out about other’s blogs. There are a lot of good ones out there! Have a good week!

  21. Herbgirl

    Oh Bless you for sharing this recipe. This reminds me of my favorite pastry when I was in Paris last summer. I just bought fresh peaches at the farmer’s market yesterday and will make them into this. THANKS!
    Hugs N Herbal Blessings, Mandy

  22. theworldinherhead

    Sounds sooooo Good! thanks!
    I found your post on “Sugar Bee Craft Edition” linky party

  23. Jerri

    What a yummy looking post!

    Thanks for linking up with me for Friday Favorites!


Leave a reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

Welcome to CK!

We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…


Sign-up Now - Don't Miss the Fun! Subscribe

Subscribe To Our Newsletter

Join our mailing list to receive the latest and greatest from Cheery Kitchen. 

Thank you! You're all set.

Pin It on Pinterest

Share This