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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!
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.
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.
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.
Bake the clafoutis in a 7-8 cup capacity shallow baking dish or divide it among several small oven proof pans or pie plates.
You can also go all fancy and serve the clafoutis with a dollop of sweetened soft whipped cream.
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Fresh Peach & Raspberry Clafoutis
- 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
- 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.
Here are a few more recipes you might enjoy:
- Easy Peach Crumble
- Peach Hand Pies
- Raspberry and Peach Sorbet ~ from Bakers Royale
- Easy Blueberry Peach Tart with Vanilla Glaze ~ from Baker by Nature
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!