Stone fruit season is here, and it is one of my favorites because peaches, plums, and apricots (and their varietals) bake so beautifully to intensify that sweet flavor of summer. I want to capture it forever.
And, let’s be honest, I also love that this peach clafoutis does not require a lot of work or too much time next to a hot oven.
What is a clafoutis? It is a traditional French dessert somewhere between a Dutch baby, a crepe, and a sweet, fluffy omelette. It is often made with cherries (also delicious!), but I find that peaches make for the perfect-sized bite of fruit in each slice of a clafoutis.
Tip: Be generous with the fruit! For more clafoutis inspiration click here.
- 3 peaches, thinly sliced
- 0.3 cups + 2 T AP Flour
- 0.5 cups fine sugar + (optional) 2 T vanilla sugar
- 2 eggs + 2 yolks
- 1 cup milk
- (optional) 2 T rum or brandy
- Preheat oven to 355F and prepare a baking dish or a cast iron pan - layer half of the sliced peaches on the bottom of the dish/pan.
- Whisk together eggs, egg yolks, and fine sugar, then slowly add in the flour until you get a smooth batter.
- Whisk in ilk and rum or brandy, if using. You'll get something resembling a light pancake batter.
- Pour the batter over the peaches in the dish/pan then, carefully place the remaining peaches on top and sprinkle with vanilla sugar (optional).
- Bake for 40 minutes until set in the middle, and the clafoutis is just on its way to turning golden brown.