Fresh Peach & Raspberry Clafoutis

Name: Fresh Peach & Raspberry Clafoutis
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
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); 1/2 cup granulated sugar; 1/2 teaspoon almond extract; 1 teaspoon vanilla extract; 4 large eggs; 1 cup whole milk; 1/2 cup heavy whipping cream; 3/4 cup unbleached all-purpose flour; 1/4 teaspoon salt; powdered sugar for serving

Jump to Recipe | 52 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

Thanks for PINNING!

Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

PRINT THE RECIPE!

5 from 2 votes