Cast-Iron Peach Blackberry Clafoutis

Clafoutis hails from the French countryside, where fruit is baked into a simple eggy batter until set and golden. This cast-iron take pairs ripe peaches and blackberries with a whisper of almond for a tender summer skillet dessert.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 295 cal
• 7g protein
• 38g carbs
• 13g fat
• 3g fiber

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Ingredients

• 1 Tbsp unsalted butter for pan
• 2 cups ripe peaches, sliced
• 1 cup fresh blackberries
• 1/2 cup plus 2 Tbsp granulated sugar, divided
• 3 large eggs
• 1 cup whole milk
• 1/4 cup heavy cream
• 2/3 cup all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp kosher salt
• 2 Tbsp powdered sugar for dusting
• 1 cup whipped cream for serving

Instructions

1. 1Preheat the oven to 375°F. Butter a 10-inch cast-iron skillet generously, including the sides.
2. 2Scatter the peach slices and blackberries evenly across the bottom of the skillet and sprinkle with the two tablespoons of sugar.
3. 3In a blender, combine the eggs, milk, cream, remaining half-cup sugar, flour, vanilla, almond extract, and salt. Blend 20 to 30 seconds until the batter is completely smooth and slightly frothy.
4. 4Pour the batter slowly over the fruit so the peaches and berries stay mostly submerged but still peek through.
5. 5Bake 35 to 40 minutes until the clafoutis is puffed, deeply golden at the edges, and a knife inserted near the center comes out clean.
6. 6The center will settle slightly as it cools; that is normal and gives a custardy texture.
7. 7Rest the skillet on a wire rack for 10 minutes so the custard firms enough to slice cleanly.
8. 8Dust the top generously with powdered sugar right before serving.
9. 9Cut into wedges and plate with a dollop of whipped cream. Serve warm while the fruit is still jammy.