Peach and Almond Clafoutis

Clafoutis hails from France’s Limousin countryside, where fruit bakes nestled in a simple eggy batter. This peach version leans on ripe wedges and a whisper of almond flour and extract for a tender, custardy finish.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 295 cal
• 8g protein
• 36g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 4 medium ripe peaches
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup plus 1 tbsp granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup almond flour
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp kosher salt
• 1 tbsp for greasing unsalted butter
• 2 tbsp sliced almonds
• for dusting powdered sugar

Instructions

1. 1Preheat the oven to 375°F. Generously butter a 9-inch pie dish or similar shallow baking dish so the custard releases cleanly.
2. 2Pit the peaches and cut them into generous wedges; arrange the wedges in a single snug layer across the bottom of the buttered dish.
3. 3In a blender or large mixing bowl combine the milk, cream, eggs, granulated sugar, all-purpose flour, almond flour, vanilla, almond extract, and salt.
4. 4Blend or whisk vigorously until the batter is completely smooth and slightly frothy, about 30 seconds; let it rest 5 minutes so the flour hydrates.
5. 5Pour the batter slowly over the peaches so it settles the fruit without displacing the arrangement.
6. 6Sprinkle the remaining tablespoon of granulated sugar and the sliced almonds evenly over the surface for a delicate crunchy top.
7. 7Bake on the center rack 35 to 40 minutes until the clafoutis is puffed, golden at the edges, and the center is just set with a gentle jiggle when the dish is nudged.
8. 8Cool on a wire rack for 15 to 20 minutes; the custard will deflate slightly and firm to a tender, sliceable texture.
9. 9Dust generously with powdered sugar right before serving.
10. 10Cut into wedges and serve warm or at room temperature, letting the soft peach pockets shine against the almond-scented custard.