Peach Clafoutis

It’s peach season is here in Virginia and one of my favorite things to do with them is make peach clafoutis (kla-foo-tee), a custardy French dessert. Clafoutis is traditionally made with cherries (like I made here), but other stone fruits can be used, and I’ve even made a blueberry version (you can check it out here).

This is a pretty straight forward recipe. Start by peeling the peaches. There are 2 ways to do this, 1) The old fashioned way (cut “x” in bottom of each peach, blanch in boiling water for 30-60 seconds, cool in ice water bath, make a huge mess, blah-blah,blah…), or 2) You can do it the easy way by using a serrated peeler (here or here). So much easier if you ask me.

Once the peach skins have been removed, cut each peach in half, remove the pit, and slice the peaches into wedges.  Place the peaches in dishes that have been buttered (I used cazuela dishes), then pour the custard filling on top and bake. Super simple.

Can you smell these beauties? Mmmm, I love summer produce!

I like the serve clafoutis at room temperature with a dusting of powdered sugar on top. Enjoy!

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3ovS9fE

• serrated peeler https://amzn.to/3aCzBSZ or https://amzn.to/34geSDk

• 4.5-inch creme brûlée dishes https://amzn.to/2QaOAd6

• 4.5-inch cazuela dishes https://amzn.to/3uLS8YU

• personal blender https://amzn.to/3l3xHQa

• immersion blender https://amzn.to/2CKwonQ

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Peach Clafoutis

makes 6 individual servings (4.5-inch creme brûlée or cazuela dishes)

Printable Recipe

Ingredients

• 3 large peaches, peeled and cut into wedges

• 2 large eggs

• 1 cup whole milk (or half and half)

• 1/2 cup granulated sugar

• 1/2 cup all purpose flour

• 1/4 teaspoon pure almond extract

• 1 teaspoon pure vanilla extract

• pinch of fine salt

• optional: confectioner's sugar for dusting

Directions

1. Preheat oven to 350F.

2. Butter six 4.5-inch round creme brûlée dishes; place on a rimmed sheet pan.

3. Divide peach wedges among dishes

4. Combine the remaining ingredients in a blender or food processor until completely combined (a beverage blender or immersion blender work well too).

5. Pour batter over peaches.

6. Bake in preheated oven for 20-25 minutes, or until the custard begins to turn golden brown around the edges.

7. Remove from oven and cool to room temperature.

8. Garnish with whipped cream, creme fraiche, and/or a dusting of confectioner’s sugar.

Homemade Blueberry Yogurt

Blueberry yogurt is very popular in our house so being able to make a large batches from scratch can be a huge cost savings, not to mention you have complete control over the ingredients. No fillers, no preservatives, no high fructose corn syrup - just the good stuff.

Blueberry Yogurt

makes 1 quart

Printable Recipe

Ingredients

• 2 1/2 cups plain regular or Greek yogurt (try my homemade recipe here)

• 2 cups whole blueberries (fresh or thawed)

• 1/4 cup granulated sugar

• 2 tablespoons freshly squeezed lemon juice

Directions

1. In a medium saucepan over medium-high heat, bring blueberries, sugar, and lemon juice to a boil, stirring frequently; boil for two full minutes, mashing large berries if needed.

2. Remove blueberries from heat and cover until cool.

3. Whisk blueberry mixture into plain or Greek yogurt and refrigerate for up to a week.

Note

• Store-bought plain yogurt can be used in place of homemade.