This peach clafoutis comes out soft and custardy in the middle, golden on top, and it puffs up dramatically in the oven before gently sinking back down. It’s not fussy. It doesn’t need special equipment. Just a bowl, a whisk, and a baking dish. It even works as a gluten-free dessert if you swap the flour. And when the season does end? Frozen peaches step in like a charm. Thaw, pat dry, and you can enjoy this French custard-meets-pancake dessert any time of year.
Love peaches? Try this super easy Peach Crisp!
Recipe in a Glance
Texture: Custardy center, golden edges, a little crunch from almonds
Flavor: Juicy peach, buttery vanilla, a hint of almond
Ease: Honestly? Just whisk and pour
Time: 15 minutes prep, 45 minutes bake
Ingredients & Substitutions
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.) You can still find the full printable recipe at the end of this post.
REFRIGERATED:
☐ 150g eggs (weight is without shell). That’s about 3 large eggs.
☐ ½ cup (120g) milk + ¼ cup (60g) heavy cream/ double cream (together ¾ cup / 180g, aka homemade half-and-half). All milk makes it lighter, all cream makes it richer. I usually go middle ground.
PANTRY:
☐ ⅓ cup (66g) granulated sugar (for the batter)
☐ ¾ cup (94g) all-purpose flour/ plain flour: If measuring by cups, please use the spoon & level method. Don’t scoop the flour directly from the container.
- Gluten-free option: use a 1:1 blend. Almond flour gives a rustic, nutty vibe. You can also replace with 50g (½ cup) almond flour instead of the full 94g flour.
☐ 25g (¼ cup) toasted sliced almonds
☐ 2 tbsp (25g) granulated sugar (for topping)
☐ ¼ tsp fine sea salt. Sub with table salt.
☐ 2 tbsp (28g) unsalted butter, melted
☐ 1 tsp vanilla extract
☐ ¼ tsp almond extract (optional, but it makes the flavor pop)
PRODUCE:
☐ 500g peaches (about 3 cups), sliced (I don’t peel mine—the skins soften anyway.) To check ripeness: the peach should give slightly when gently pressed and smell sweet at the stem.
Testing Notes
When I was testing this recipe, I played around with a few things. First, the dairy. I tried all milk, all cream, and then a mix. The half-and-half combo (½ cup milk + ¼ cup cream) won me over. It gave the custard enough richness without making it feel too heavy or overly indulgent.
And did you know half-and-half isn’t actually half milk and half cream? It’s usually closer to 10–12% fat, so technically more milk than cream. I didn’t have a carton on hand, so I made my own with this ratio and it worked beautifully.
I also adjusted the sugar. At first I thought ½ cup in the batter was standard, but cutting it down to ⅓ cup — and then adding just 2 tablespoons sprinkled on top — hit the sweet spot. Especially if your peaches are perfectly ripe, you don’t need more.
I was also wondering if leaving the peaches unpeeled would be fine (since I’m usually too lazy to peel them). Turns out, it worked great. The skins softened in the oven and added a little pop of color, though if you’re after a silkier custard, peeling is the way to go.
And the toasted almonds? Total game-changer. They add just the right amount of crunch and nutty flavor. Honestly, I wouldn’t skip them.
How to Make Peach Clafoutis Step-by-Step
STEP 1. First, move the oven rack so it’s right in the middle of the oven. This helps the clafoutis bake evenly.
- test
Turn on the oven and set it to 350°F (175°C). Let it heat up while you get everything else ready.
Find a 9-inch round cake pan or a 9-inch pie dish that’s at least 1½ inches deep. Grease the bottom and sides with a little butter so the custard won’t stick.
STEP 2. Slice up your peaches if you haven’t already. You’ll need about 3 cups (500g). Don’t worry about peeling them — the skins soften as they bake.
Place the peach slices evenly across the bottom of your buttered pan. Try not to pile them all in one spot.
STEP 3. In a medium mixing bowl, add the eggs. Whisk them until the yolks and whites are blended. Add ½ cup (120g) milk and ¼ cup (60g) cream. This combo makes a homemade half-and-half.
Add 2 tablespoons (28g) melted butter, 1 teaspoon vanilla extract, ¼ teaspoon almond extract (if using), ¼ teaspoon salt, and ⅓ cup (66g) sugar. Whisk everything together until it looks smooth and a little frothy.
Slowly whisk the ¾ cup (94g) flour into the egg mixture. Whisk until the batter looks smooth and most of the lumps are gone. If you see a few tiny lumps, that’s okay. The batter will be thin — almost like pancake batter, but a little runnier. That’s exactly how it should look.
STEP 4. Carefully pour the batter over the peaches. It should cover the fruit but the fruit might poke up a little — that’s fine. Take 2 tablespoons (25g) of sugar and sprinkle it evenly over the top of the batter. This will give you a golden, slightly crunchy top.
Put the pan into the oven on the middle rack. Bake for about 45 minutes. Around the 40-minute mark, peek through the oven window (don’t keep opening the door) to check. You want the clafoutis to be puffed up, golden brown on the edges, and mostly set in the center. If you gently shake the pan, the middle should have just a tiny jiggle — not liquidy.
If you want an accurate way to tell if you’re clafoutis is done, the internal temp should be at 175-180F (79-82C).
When it’s done, carefully take the pan out of the oven. Place it on a cooling rack or a safe surface. Sprinkle the toasted almonds over the top. Let it cool for at least 10 minutes. Don’t worry if it starts to deflate as it cools — that’s what clafoutis does.
Slice it into wedges. Serve it warm with a dusting of powdered sugar, a spoonful of whipped cream, or my favorite: a scoop of vanilla ice cream that melts into the custard.
FAQ about Peach Clafoutis
Can I use frozen peaches?
Yes. Thaw and pat them dry with paper towels so the custard doesn’t get watery. (See also my Peach Crisp post for another frozen peach-friendly dessert.)
Do I need to peel the peaches?
Nope. I don’t. The skins soften in the oven and add color. Peel if you want a smoother bite.
Can I make this ahead of time?
Clafoutis is best the day it’s baked, but leftovers hold up in the fridge for 2–3 days. Cold or gently reheated — both work.
What’s the best pan to use?
A 9-inch round cake pan or a pie dish at least 1½ inches deep works perfectly. Cast iron also gives great golden edges.
Can I use other fruits?
Definitely. This custardy batter is flexible. Try cherries (the traditional version), plums, pears, or mixed berries. Keep the fruit around 3 cups so the balance stays right. (If you’re into rustic bakes, you might also like my Skillet Cornbread.)
Watch How To Make It
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Peach Clafoutis with Almonds (Simple French Custard Cake)
Equipment
- 9-inch round pan
Ingredients
- unsalted butter for greasing the pan
- 500g (about 3 cups) peaches, sliced unpeeled is fine
- 150g (3 large eggs) eggs, weight is without shell at room temperature
- 120g (½ cup) milk
- 60g (¼ cup) heavy cream/ double cream
- 28g (2 tbsp) unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- ¼ tsp fine sea salt
- 66g (⅓ cup) granulated sugar (for the batter)
- 94g (¾ cup) all-purpose flour/ plain flour
- 25g (2 tbsp) granulated sugar (for topping before baking)
- 25g (¼ cup) toasted sliced almonds
Instructions
- Prep. Preheat oven to 350°F (175°C). Place a rack in the center of the oven. Lightly grease a 9-inch round cake pan or a pie dish at least 1½ inches deep.unsalted butter for greasing the pan
- Arrange the peach slices evenly in the prepared pan.500g (about 3 cups) peaches, sliced
- In a medium bowl, whisk together the eggs, milk, cream, melted butter, vanilla, almond extract (if using), salt, and sugar until smooth.150g (3 large eggs) eggs, weight is without shell, 120g (½ cup) milk, 60g (¼ cup) heavy cream/ double cream, 28g (2 tbsp) unsalted butter, melted, 1 tsp vanilla extract, ¼ tsp almond extract, ¼ tsp fine sea salt, 66g (⅓ cup) granulated sugar (for the batter)
- Add the flour and whisk until the batter is mostly smooth. The batter will be thin.94g (¾ cup) all-purpose flour/ plain flour
- Pour the batter over the peaches. Sprinkle the top evenly with 25 g sugar. Bake for 45 minutes, or until puffed, golden around the edges, with a slight jiggle in the center. For no guesswork, the internal temperature should read 175–180°F (80–82°C) in the center.25g (2 tbsp) granulated sugar (for topping before baking)
- Remove from the oven. Sprinkle the toasted almonds over the top.Cool for at least 10 minutes before serving. Serve warm or at room temperature with powdered sugar, whipped cream, or vanilla ice cream.25g (¼ cup) toasted sliced almonds
Notes
- Fruit: Use ripe peaches for the best flavor. Frozen peaches work too — thaw and pat dry before adding to the pan.
- Flour swaps: A 1:1 gluten-free flour blend works well. For a rustic variation, try 50 g (½ cup) almond flour.
- Storage: Store leftovers covered in the refrigerator for 2–3 days. Enjoy cold or gently rewarm slices.
