Why You’ll Love Peach Clafoutis Recipe

I enjoy how simple the ingredients are while still creating a rich, velvety texture. I like that everything comes together quickly, and the result tastes like a blend of baked custard and fruit-filled cake. Using sliced peaches adds natural sweetness and moisture, and the warm spices make the whole kitchen smell amazing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 eggs separated
⅓ cup sugar
6 tablespoon flour all purpose
2 teaspoon vanilla extract
1 cup heavy whipping cream
½ teaspoon salt
12 oz peaches sliced
½ teaspoon apple pie spice or cinnamon

Directions

1. Preheat the oven to 375°F.

2. In a mixing bowl, combine the egg yolks, salt, and sugar. I beat this mixture on medium/high for about 8 minutes until pale and creamy.

3. Add the flour, vanilla extract, and heavy whipping cream, mixing until the batter is smooth.

4. Lightly beat the egg whites, then fold them into the yolk mixture until just combined.

5. Coat a 10″ cast iron skillet with buttered cooking spray.

6. Place the skillet in the oven to preheat for 5 minutes.

7. Add the sliced peaches and cinnamon to the bottom of the hot skillet.

8. Pour the batter over the peaches.

9. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

10. Dust the top with powdered sugar and cinnamon before serving.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

I sometimes swap the peaches for cherries, berries, plums, or apricots, depending on what I have. I enjoy adding a splash of almond extract for a subtle nutty flavor, or using cinnamon instead of apple pie spice for a warmer, classic note. When I want a richer finish, I serve the clafoutis with whipped cream or vanilla ice cream.

Storage/Reheating

I store leftovers in the refrigerator for up to three days. To reheat, I warm slices in the oven at a low temperature until just heated through. The texture stays soft and custardy, so I avoid microwaving when possible because it can make the clafoutis rubbery.

FAQs

What texture should a clafoutis have?

I look for a soft, custard-like center with lightly puffed edges.

Can I use canned or frozen peaches?

Yes, I drain canned peaches well or thaw and blot frozen peaches before baking.

Why preheat the skillet?

A hot skillet helps the batter set quickly and keeps the peaches from making the bottom too soggy.

Can I make this without a cast iron skillet?

A baking dish works well; I just ensure it’s well greased.

Do I need to peel the peaches?

No, I keep the skins on for texture, but peeling is always an option.

Can I reduce the sugar?

Yes, the recipe is flexible, especially since peaches add natural sweetness.

How do I prevent overbaking?

I check the center with a toothpick at 30 minutes and watch closely afterward.

Can I make this dairy-free?

You can try full-fat coconut milk, though the texture will be slightly different.

Can I make the batter ahead of time?

I prefer mixing it fresh so it stays airy from the whipped yolks and whites.

Should the clafoutis be served warm or cold?

I enjoy it warm right out of the oven, but it’s delicious chilled as well.

Conclusion

I love how this peach clafoutis transforms simple ingredients into a beautifully soft, fruit-filled dessert. With its creamy custard base, warm spices, and sweet peaches, it’s a dish I enjoy making whenever I want an easy treat that still feels special.