I am always surprised how something so simple as a clafouti can taste like a million bucks. When you start making this dessert, it does not look like much. Like a custard with fruit and may be that’s what it is, but the fluffy result, especially when you eat it as soon as you can handle the temperature, makes it just delicious.
At the moment in the year, the Georgia peaches are delicious. They are juicy and soft and I bought way too many. Is there a thing that you can buy too much fruit? I guess only when you can’t eat it before it turns bad. Preventing that from happening, I used 1.5 pounds of peaches, a little more than the usual 1 pound. I could have done a better job in making this clafouti look pretty, but taste-wise it is delicious.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Peaches
- All-purpose flour
- Granulated sugar
- Egg
- Heavy cream
- Milk
- Powdered sugar
The cream part of this Peaches n Cream Clafouti comes from the heavy cream I used (just a little bit) in addition to milk, as apposed to only milk, however I have also seen recipes that use sour cream. I never tried that myself, so cannot say anything about it, but think it may be worth trying.
I am always trying to add a more fruit than traditional recipes call for, simply because I often like the filling more than the batter. The risk is, however, that the fruit may ‘fall through the batter’, ending up at the bottom, rather than at the top of in the middle. To counter that, I first baked a little bottom. See how that works below.
How to Make Peaches n Cream Clafouti
Step 1 – Peel the peaches and slice them thin around the pit.
Place flour, part of the sugar, salt, egg and cream in a bowl and mix. Add the milk and mix again.
Step 2 – Pour approx. 1/3 of the batter into 1 6-inch the pie dish and bake in the oven until set. This will take about 4-5 minutes.
Step 3 – Remove from oven and cover with the peach slices. Place the slices in circles, and add a second layer if you have fruit left.
Sprinkle with the remaining sugar.
Step 4 – Pour the rest of the batter over the fruit.
Bake in oven until golden yellow, about 30 minutes.
This is the result – a fruity fluffiness. You can see that there is still fruit at the top (I have 2 layers of peach slices, so in this case there was no where to go for those slices. A clafouti reminds me of a pancake loaded with fruit or a crustless pie. What do you think?
Sprinkle with some powdered sugar and you’ll be in heaven. A wonderful dessert that is not heavy at all; a nice way to end a meal. It would also be a wonderful breakfast or lunch or just a snack. Enjoy!
Peaches n Cream Clafouti
Pin Recipe FacebookIngredients
- 1 peach
- 1/4 cup all-purpose flour
- 1 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 eggs
- 1 tablespoons whipping cream
- 1/3 cup milk
- 1 teaspoon granulated sugar
- powdered sugar
Instructions
- Preheat the oven to 375 degrees F. and butter a 6-inch pie dish.
- Peel the peaches and sliced them thin around the pit.
- Place flour, 1 tablespoons of sugar, salt, eggs and cream in a bowl and mix. Add the milk and mix again.
- Pour approx. 1/3 of the batter into the pie dish and bake in the oven until set. This will take about 5 minutes.
- Remove from oven and cover with the peach slices. Place the slices in circles, and add a second layer if you have fruit left.
- Sprinkle with 1 teaspoon of sugar and pour the rest of the batter over the fruit.
- Bake in oven until golden yellow, about 25 minutes.
- Sprinkle with powdered sugar just before serving. This step is of course optional.
- Serve warm or cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.