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. I served mine with the optional confectioners’ 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 dessert 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.
Don’t forget to PIN to your favorite dessert board!
- 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
- Confectioners' sugar for serving
- Preheat oven to 350 degrees
- 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 degrees.
- Cool the clafoutis for 15-20 minutes then serve warm lightly dusted with confectioners' 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!
Tricia
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. 😉
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.
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.
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!
Looks amazing! Easy and a beautiful way to showcase summer fruits.
Velva
Thanks Velva – have a wonderful weekend!
Tricia, I love clafoutis. For breakfast! Well, anytime really! And those pictures make me want them more!
I think clafoutis for breakfast is perfect! Slightly warm, creamy and totally delicious! Have a happy 4th Abbe!
I love this dessert! Such a great way to use fresh fruit, isn’t it? Try it with grapes sometimes — you’ll be blown away. Anyway, I’d like to try this one — it looks wonderful, and I bet it’d blow me away. 🙂
Oh grapes sound fantastic! I like the way you think – and beautiful drink on your blog today! You’re making me thirsty 🙂 Happy 4th!
This looks delicious!!
Thanks Ambar – so happy you stopped by!
Its sooo beautiful and delicious. In love with the recipe
Thanks so much for stopping by! Hope you have a lovely weekend.
I love clafoutis and your recipe looks very good, especially the combination of raspberries and peaches.
Thanks Gerlinde! The tart raspberries and sweet peaches were great together! Have a wonderful weekend.
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!
They are my favorites too Cheri – I know they will love this! Thanks for stopping by and hope you have a wonderful 4th too!
YOu have the best recipes Tricia! We are a huge fans – you must know that by now! Beautiful photos!
Happy summer! xoxo
Thank you Anna – hope you’re having a great summer too. I bet it is hot down there!
Your clafoutis is looking gorgeous! I love baking with peaches so it must taste great too. The powdered sugar on top gives it a well deserved shimmer 😉
Have a nice week!
Thanks Ines! Happy travels 🙂
so utterly pretty… aren’t these just a bowl full of summer. I want!
Thanks Dom 🙂 It has eggs and I know you love eggs!
This looks amazing! I have not heard of clafoutis – I must be living under a rock – but I’m all in for anything French! This looks absolutely lovely as I am a huge fan of custard. Nicely done!
If you love custard – you’re going to love a clafoutis! Hope you get the chance to make it soon 🙂
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!
Thanks Toni. I just adore colorful desserts – especially those with fruit. I have heard about all your rain – guess it would have been better as snow, in the mountains, during winter!
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!
Thanks Beth 🙂 Have a wonderful 4th of July!
Amazing summer colours, Tricia. And I bet it tastes heavenly too.
Very tasty Angie – thanks for stopping by!
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! 😉
Becky you did an amazing job on that table – very nice 🙂 Hope you enjoy some fresh berries/fruit this weekend and happy 4th of July!
Tricia..I am coveting your small All Clads too:)
Haha Monique – I found them on sale somewhere and often try to come up with something to bake just so I can use them! Love them – they clean up like a breeze.
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.
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!
Amazing, as always! I’ve never made one of these, but you’ve got me curious. The combination of the peaches and the raspberries is glorious!
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!!!
Beautiful, as always! Fresh peaches and raspberries just scream summer, don’t they? I’ve done clafoutis with the traditional cherries, but I think this sounds even better. 🙂
Thanks Betty! Yes!!! Love peaches and raspberries but still need to make this with cherries – because I love cherries too. Yeah summer fruits!
I will definitely be making this at my next dinner party – in individual serving portions I think.
Have a magnificent day.
🙂 Mandy xo
Thanks Mandy – you too!
Beautiful! I love clafoutis and your peach raspberry combination sounds delicious. A perfect summer fruit desset 🙂
Thanks Jennifer – it is so easy to make and delicious! Have a wonderful week.
These are a summer dream dessert Tricia! I would love to have a pick your own berry place like that!
Thanks Chris – eggy custards are so delicious 🙂