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Fresh Peach & Raspberry Clafoutis

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Raspberry Peach Clafoutis (pronounced klafuti) is a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners' sugar. Our Peach & Raspberry Clafoutis (pronounced “klafuti”) is based on a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked.

Clafoutis is often served warm with a dusting of powdered sugar.  I serve mine with the optional powdered sugar and a spoon!

Raspberry Peach Clafoutis-2 Once again, I was thrilled to pick several baskets of red and black raspberries recently at Miller Farms Market and can’t wait to go back and pick blackberries too.  The red raspberries were plump and ripe but the black raspberry bushes were thick and heavy with an enormous amount of fruit.  I’ve saved some of those for a special dessert for the July 4th weekend.  They also are growing a small amount of purple raspberries which are new to me.  I only found about a dozen ripe purple raspberries but the bushes are new and may produce better next year.

 

 

Raspberry Peach Clafoutis (pronounced klafuti) is a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners' sugar. Clafoutis (also referred to as a flan) is most often made with cherries and it’s my guess it was introduced to the United States by Julia Child.  In her cookbook Mastering the Art of French Cooking, Julia offers several variations made with a variety of fruits and liquors.  Even though I did not use her master Clafoutis recipe, I did study it and picked up a few tips and ideas.

 

 

Raspberry Peach Clafoutis (pronounced klafuti) is a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners' sugar.  This Peach & Raspberry Clafoutis is easy to throw together making it wonderful for company.  Served slightly warm, the eggy custard melts in your mouth while the tart raspberries and sweet peaches compliment one another perfectly.

 

 

Raspberry Peach Clafoutis (pronounced klafuti) is a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners' sugar. Bake the clafoutis in a 7-8 cup capacity shallow baking dish or divide it among several small oven proof pans or pie plates.

 

Raspberry Peach Clafoutis (pronounced klafuti) is a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners' sugar. You can also go all fancy and serve the clafoutis with a dollop of sweetened soft whipped cream.

 

Raspberry Peach Clafoutis (pronounced klafuti) is a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners' sugar.

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Two casserole dishes with a peach and raspberry custard dessert called a Clafoutis also dusted with powdered sugar

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5 from 3 votes

Fresh Peach & Raspberry Clafoutis

Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Yield: 8 Servings
Course: Dessert
Author: Tricia
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A traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners' sugar.

Ingredients

  • 1 tablespoon unsalted butter
  • granulated sugar for dusting the baking dish
  • 4 medium-large fresh peaches cleaned and sliced thin (peels left on if desired)
  • 1 heaping cup fresh raspberries
  • 1 tablespoon granulated sugar
  • 1 lemon zested and juiced
  • ½ cup granulated sugar
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup whole milk
  • ½ cup heavy whipping cream
  • ¾ cup unbleached all-purpose flour
  • ¼ teaspoon salt
  • powdered sugar for serving

Instructions

  • Preheat oven to 350°F.
  • Butter an 8 cup flat shallow pan, or combination of smaller baking dishes for individual servings. Lightly sprinkle granulated sugar the buttered dish(s) to lightly coat. Set aside.
  • In a medium mixing bowl combine the sliced peaches, lemon zest, lemon juice, 1 tablespoon granulated sugar and raspberries. Gently toss to coat the fruit. Set aside.
  • In the carafe of a blender combine ½ cup granulated sugar, almond and vanilla extracts, eggs, milk, heavy cream, flour and salt. Blend for 1 minute until frothy.
  • Pour the fruit and any juice into the baking pan(s). Gently pour the custard mixture over the top of the fruit and bake for 45-50 minutes at 350°F.
  • Cool the clafoutis for 15-20 minutes then serve warm lightly dusted with powdered sugar and soft whipped cream if desired.

Recipe Notes

Recipe adapted from Woman's Day
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 247kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 130mg | Potassium: 215mg | Fiber: 2g | Sugar: 23g | Vitamin A: 678IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 1mg

Here are a few more recipes you might enjoy:

Seasonal baking is one of my absolute favorite ways to enjoy fresh fruit and vegetables.   Hope you have a wonderful week and thanks so much for stopping by!

Tricia

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56 Comments

  1. soom says

    5 stars
    Wonderful. I think it could be adapted to fall fruits as well. Think golden (late) raspberries, figs soaked in some brandy & drained, banana rounds, even ripe persimmon chunks. I put some fine nut meal and flax seed meal into the batter. Plus a bit of fresh grated nutmeg as well. You could use a few Tbl. of liqueur in the batter for extra umph. I didn’t have the full measure of milk so added some sour cream thinned with peach juices. As long as the batter is good and eggy, it should work (I noticed there is no B powder but the eggs work to leaven.)

    reply to this comment >

  3. Nazish Shahab says

    5 stars
    Turned out absolutely delicious! Raspberry season is probably all done with here (which is why I couldn’t find them anywhere) so I just substituted with blue berries and OMG!

    The only thing I would change would be to tone down the lemon juice a little for next time, but otherwise, we have a winner!

    reply to this comment >

  4. Sarah @ The Smart Kitchen says

    I have been wanting to try my hand at a clafoutis for awhile now. (Why, I have no idea…) You, obviously, are the best person to guide me! I’m not sure The Professor would go for it though. He really only likes chocolate desserts…I may have to wait until we have guests who can tell him how good it is. 😉

    reply to this comment >

    • Tricia Buice says

      Hey Sarah – so GREAT to hear from you! I peek in every now and then to check up on you. Hope all is well. You should make the clafoutis – and if there are leftovers – eat it for breakfast 🙂 This recipe could be easily halved. Enjoy! Hope you’re having a great summer.

      reply to this comment >

      • soom says

        My oven is out, so only using my small countertop toaster oven. I bake things in a 4 qt stoneware baker or small cast iron skillet, and halving recipes works VERY well. I have to manually turn things for even baking but always works.

        Thanks for a lovely page and gorgeous photography. Cooking for one is a total bore but your page is very encouraging! ♥

        reply to this comment >

  5. Susan says

    Yikes, I thought I had commented on this. Sometimes, when I get a new post by email, I read the whole post in the email and then think that I visited. Your clafoutis looks simply amazing! I just bought a nice bag of peaches that I’m waiting to ripen.

    reply to this comment >

    • Tricia Buice says

      Haha – I do the same thing Susan. Or I get a phone call or interruption in the middle of a comment. You’re going to love this clafoutis especially slightly warm. My husband enjoyed it cold for breakfast too! Thanks so much for stopping by and for taking the time to comment!

      reply to this comment >

  12. cheri says

    Hi Tricia, summer fruits are my favorite of all, especially excited about this dessert, having family coming to visit for a week and this will be one of our after dinner treats. Have a wonderful 4th!

    reply to this comment >

  17. Toni | BoulderLocavore says

    These are beautiful Tricia! I love the color contrast and can’t thing of two summer fruits who more deserve to be together. I envy all your picking this summer. It’s so meditative to berry pick I think. Our local picking farms have been affected by the June and May rain so not sure what’s in store for us. In the meantime I know I can rely on you to dazzle with your pickings!

    reply to this comment >

  18. Beth says

    I often see cherry clafoutis in restaurants, and of course peaches are a logical extension. Such a pretty dessert – with the peaches and raspberries, it’s even prettier than the original version. A gorgeous summertime treat!

    reply to this comment >

  20. Becky Green says

    OH MY GOODNESS, Tricia!!!!! This looks HEAVENLY!!! I can ONLY IMAGINE HOW WONDERFUL this is!!!!!!!!!!!!!! 😉 Fresh fruit desserts are WONDERFUL!!!! Thank you for coming over to visit & leaving me such a nice comment! GLAD you like my table! 😉

    reply to this comment >

  22. Monica says

    This is just gorgeous, Tricia! I made clafoutis once and I’m not sure I got it right. Now I know where to go when I want to attempt it again. I love eggy custards so this is right up my alley. A warm dessert is so comforting and yet you manage to make it more than sophisticated and elegant enough for company.

    reply to this comment >

    • Tricia Buice says

      Thank you Monica – I had the same experience – I wasn’t sure the first one I made (years ago) was the way it was supposed to be but it probably was. I thought it was supposed to be more like cake and less like custard – eggy custard is good!

      reply to this comment >

    • Tricia Buice says

      Sue – The first time I made a clafoutis I thought it didn’t set up correctly because is was more like custard – not cake. Little did I know that it had turned out perfectly. Guess I should have done more research! It is not terribly sweet which is really nice too. Enjoy!!! I am sure you will come up with a fantastic fruit combination and have it garnished beautifully 🙂 Can’t wait!!!

      reply to this comment >

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