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Easy and delicious Peach and Raspberry Clafoutis (pronounced “klafuti”) is a traditional French dessert made with seasonally fresh fruit baked in a thick custard-like batter.
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.
Peach and Raspberry Clafoutis
More often than not you’ll find this dessert made with fresh cherries. However cherries don’t have a super long season. Since we love this dessert so much we experimented with other fruits and found this peach and raspberry combo absolutely phenomenal, too.
Ingredients overview:
- unsalted butter
- granulated sugar for the custard and dusting the casserole dish
- fresh peaches or frozen slightly thawed
- fresh or frozen raspberries (not thawed)
- granulated sugar
- lemon zest and juice
- almond extract because it goes great with peaches
- vanilla extract
- eggs
- whole milk
- heaving cream
- all-purpose flour
- salt
- powdered sugar for serving
How to make a clafoutis:
1. First prepare the pan and preheat the oven
Butter an 8-cup shallow pan or a combination of smaller baking dishes for individual servings. Lightly coat in granulated sugar and set aside.
Preheat oven to 350 degrees F.
2. Next prepare the fruit
Combine the peaches, lemon zest, lemon juice, 1 tablespoons of sugar and the raspberries. Gently toss to coat. Set aside.
3. Make the custard
Combine sugar, extracts, eggs, milk, cream, flour and salt in the carafe of a blender. Process for about 1 minute or until the mixture is frothy.
4. Bake the clafoutis
Pour the fruit and any accumulated juice into the prepared baking pan. Gently pour the custard mixture over the top of the fruit. Bake for 45 to 50 minutes or until the custard is set.
5. Serve
Cool the clafoutis for 15 to 20 minutes then serve slightly warm dusted with powdered sugar and a dollop of soft whipped cream.
Fresh or frozen peaches and raspberries
For this recipe you can use fresh or frozen fruit. The raspberries don’t need to be thawed before macerating however the peaches will do best if at least partially thawed.
Storing Peach and Raspberry Clafoutis
Clafoutis is best served the day it’s made. However if you have leftovers store it in an airtight container in the refrigerator for up to 3 days.
Remove from the refrigerator 30 minutes before serving.
Fresh Peach & Raspberry Clafoutis
Ingredients
- 1 tablespoon unsalted butter
- granulated sugar for coating the baking dish
- 4 medium to large fresh peaches cleaned and sliced thin (peels left on if desired)
- 1 heaping cup fresh or frozen raspberries
- 1 tablespoon granulated sugar
- 1 lemon zested and juiced
- ½ cup granulated sugar (110g)
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup whole milk (8oz)
- ½ cup heavy whipping cream (4oz)
- ¾ cup all-purpose flour (100g)
- 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 into 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 accumulated juice into the baking pan. Gently pour the custard mixture over the top of the fruit then 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
Nutrition
Here are a few more recipes you might also enjoy:
If you enjoyed this fabulous fruit combo you’ll also love this Raspberry and Peach Sorbet.
Peach Raspberry Pie with a Lattice Crust
Juicy, sweet summer peaches are combined with tart raspberries for a wonderful seasonal dessert. Topped with a flaky, lattice weaved crust, this pie is a family favorite!
View this Recipe
Easy Peach Crumble Recipe
Juicy sweet peaches topped with a simple mixture made with butter, flour, cinnamon and sugar then crumbled on top. The aroma is heavenly!
View this Recipe
Peach Hand Pies
A flaky, soft crust, farm fresh peaches and a little drizzle of almond flavored icing – just like grandma used to make!
View this Recipe
Clafoutis (also referred to as a flan) is most often made with cherries but this version is equally fantastic. I believe the French clafoutis 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 didn’t use her master Clafoutis recipe I studied it and picked up a few great tips and ideas.
Originally published one 2015, updated February 2024
soom
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.)
Tricia Buice
I LOVE all your creative ideas Soom. The figs sound heavenly. Thank you for the feedback!
Heidi
Excellent thank you for sharing!!!!
Tricia Buice
Thank you Heidi!
Nazish Shahab
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!
Tricia Buice
Thank you Nazish! So glad you gave this a try. We appreciate you taking the time to comment.
Sarah @ The Smart Kitchen
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. 😉
Tricia Buice
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.
soom
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! ♥
Tricia Buice
Thank you so much! I don’t like to cook for just myself either so I completely understand. When you go to print our recipes you can adjust the serving size, which will recalculate the quantities needed. Hope that helps!
Susan
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.
Tricia Buice
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!
Velva
Looks amazing! Easy and a beautiful way to showcase summer fruits.
Velva
Tricia Buice
Thanks Velva – have a wonderful weekend!
Abbe @ This is How I Cook
Tricia, I love clafoutis. For breakfast! Well, anytime really! And those pictures make me want them more!
Tricia Buice
I think clafoutis for breakfast is perfect! Slightly warm, creamy and totally delicious! Have a happy 4th Abbe!