Clafoutis is one of those desserts that sounds hard to make but is really quite simple. All you need is a blender, a baking dish, and a few tricks to make this yummy raspberry and peach clafoutis for dessert tonight. Or breakfast tomorrow! Clafoutis is great for any time of the day.
Hello! I hope everyone out there has been having a good week and getting all sorts of things done! I’m currently working through a mountain of laundry. It’s amazing just how much laundry can pile up while I’m busy cooking and taking photos of food.
And I’ve been doing lots of cooking! Pasta dishes, burgers, soups, yummy desserts (as you can see today), and more.
Lately, I’ve been in a little bit of a French mood and having fun incorporating French techniques and flavors into my recipes. Today I’m all about peach clafoutis, next week I have French grilled butterflied chicken recipe, and recently I posted a tomato galette and a French lentil kohlrabi salad. Which, now that I see all those recipes together, would make a really awesome meal!
Today, though, clafoutis! And peaches! And raspberries! Oh my.
The peaches are so beautiful right now that I can’t stop buying a few every time I see a stack of them. They’re calling to me with their juicy sweet siren song and I can’t resist it. Which means I need to do something with all those peaches. Eat them, grill them, turn them into frozen bourbon cocktails, and make all sorts of yummy desserts with them.
Add in seasonal raspberries (my favorite fruit ever!) and any resistance I might have had goes right out the window.
My lack of self control when it comes to buying fresh fruit is your gain since it has inspired me to make peach clafoutis and share it with you. Or at least share the post with you. 🙂 If you want me to make you some, you’ll have to come for a visit.
Maybe you’re not sure what a clafoutis is? You’re looking at the photo and thinking you see something like a cake and there’s a batter and there’s fruit. And I’d like to make it clear this is not a cake. It’s more like a sweet frittata or a flan.
What is a clafoutis?
A clafoutis is a baked dessert made from a thin, eggy batter which traditionally uses cherries, though there are recipes for clafoutis using most any fruit out there. The resulting dish tastes like a firm custard and it should be tender and smooth with nice chunks of fruit in every bite.
And what are the tricks I was talking about?
- Be sure to butter and sugar the baking dish.
- Save back some of the fruit to lay on top of the batter after you’ve poured it in.
- Let the clafoutis batter rest! This will allow the flour to relax and save you from a chewy clafoutis.
- Clafoutis is best warm from the oven so plan accordingly!
That’ll do it! I think the most important trick is #3. Let your batter rest. When I was testing this recipe I didn’t let it rest the first couple of times and it was a little chewy and not quite as smooth and lovely as I knew it could be.
After a 30 minute rest? I had a completely different dessert! Since I also like the flavor punch I get when I steep the peaches in brandy, it’s rather perfect. I get everything organized, then go off to get something else done for 30 minutes and come back to pop it in the oven.
– Happy Baking, Annemarie
Raspberry Peach Clafoutis
- 3 large eggs
- 1 1/2 cups whole milk
- 1/3 cup packed light brown sugar
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- dash table salt
- 2/3 cup all-purpose flour
- 2 medium ripe but firm peaches
- 2 tbsp brandy
- 1 cup raspberries
- butter and granulated sugar for the dish
- Add the eggs, milk, sugar, vanilla, cinnamon, and salt to a blender. Pulse a few times to mix it all together. Add the flour and pulse until the mixture is smooth. Transfer the batter to the refrigerator and let it rest for at least 30 minutes.
- Cut the peaches in half and slice them 1/4 inch thick. Toss the peach slices with the brandy and let it steep on the counter for 30 minutes.
- Preheat the oven to 350F. Butter and sugar a 10 inch round ceramic casserole or quiche dish.
- Drain the brandy from the peaches into the batter and stir it in. Lay half of the peaches and raspberries in the bottom of the baking dish. Pour in the batter. Arrange the remaining peach slices and raspberries over the top.
- Bake the clafoutis for 40-45 minutes. Or until the top is browned and puffed and the custard is set. Let cool slightly, then sprinkle the top with powdered sugar and serve. Vanilla ice cream or whipped cream make good accompaniments.
- I used a 10 inch quiche dish and it was the perfect size for the clafoutis.
- When I'm slicing the peaches I reserve the very ends of peaches which are mostly peach skin and don't add them to the dessert. I consider them the cook's treat.
- You can let the batter rest in the refrigerator for up to 8 hours. The peaches are best if steeped for 30-60 minutes.
- If you don't have brandy, bourbon or rye are great with peaches.
- For a more luxurious clafoutis you can sub in 1/2 cup of heavy cream for 1/2 cup of the milk.