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An overhead view of a small casserole dish filled with a custardy peach and raspberry dessert

Fresh Peach & Raspberry Clafoutis

5 from 11 votes

A traditional French dessert made with seasonal fresh fruit covered in a thick custard-like batter, then baked. It's often served warm with a dusting of powdered sugar.

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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.

An overhead view of a small casserole dish filled with a custardy peach and raspberry dessert


 

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.

A bowl of fresh raspberries on a cutting board.

 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
A casserole filled with peaches and raspberries with a custard mixture being poured over the fruit.

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.

An overhead photo of two small casserole dishes filled with fresh peach and raspberry clafoutis dusted with powdered sugar.
A casserole dish filled with a peach raspberry clafoutis.

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.

A small casserole dish filled with peaches and raspberries baked in a custard.

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.

An overhead shot of two small casserole dishes with a peach and raspberry clafoutis dusted with powdered sugar.
An overhead view of a small casserole dish filled with a custardy peach and raspberry dessert

Fresh Peach & Raspberry Clafoutis

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 Servings
Course: Dessert
Author: Tricia
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5 from 11 votes
A traditional French dessert made with seasonal fresh fruit covered in a thick custard-like batter, then baked. It's often served warm with a dusting of powdered sugar.

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

If using frozen raspberries there’s no need to thaw first.
Frozen peaches should be at least partially thawed.
Base 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: 244kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 130mg | Potassium: 198mg | Fiber: 2g | Sugar: 22g | Vitamin A: 676IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg

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!

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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!

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Peach Hand Pies

A flaky, soft crust, farm fresh peaches and a little drizzle of almond flavored icing – just like grandma used to make!

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Cherry Clafoutis

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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

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56 Comments

  1. John/Kitchen Riffs

    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. 🙂

    Reply

  5. cheri

    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

  10. Toni | BoulderLocavore

    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

    • Tricia Buice

      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!

      Reply

  11. Beth

    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

  13. Becky Green

    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

  15. Monica

    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

    • Tricia Buice

      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

    • Tricia Buice

      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

  17. Betty

    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. 🙂

    Reply

  18. Mandy

    I will definitely be making this at my next dinner party – in individual serving portions I think.
    Have a magnificent day.
    🙂 Mandy xo

    Reply