Peach Clafoutis with Berries

By Inger Aug 12, 2023 Breakfast, Desserts & Snacks 25 Comments

Fruity and delicately sweet, this Peach Clafoutis with Berries is like a cross between a quiche and a custard pie for a tasty dessert or breakfast.

When the end of summer rolls around, I’m pretty much in fruit heaven. And, of course, I’m always looking for one more way to indulge in the glorious bounty.

A Clafoutis is a favorite option, and this version adds sweet peach and berry flavors to a delicate custard filling.

It’s a light and satisfying breakfast, dessert or even a light lunch, that’s perfect all year round.

What is Clafoutis?

Per Wikipediea, a Clafoutis (pronounced clah’ foo tee) “is a baked French dessert of fruit, traditionally cherries, arranged in a buttered dish and covered with a thick flan-like batter.”

For me it’s kind of like a cross between a quiche and a custard pie, deliciously filled with fruit.

And when it comes to the filling, let your imagination be your guide. I have even used brandy soaked plums (see Variations below!) with delicious results!

Why You’ll Love This!

Easy. Set fruit in a tart or pie pan, top with a simple egg mixture and bake. Easy-peasy!

Impressive. A Peach Clafoutis is pretty and unique and I’m confident will be a hit at your next brunch.

Tasty. I love a slice when I want a hint of sweet and some richness. Even better, it delivers all that goodness without making me feel guilty!

What You’ll Need

Ingredient Notes

Peaches. This provides the main fruity goodness.
Berries. I have used blueberries and cranberries but any small berry should work. You can use fresh or frozen berries.
Eggs. This provides some of the custardy richness.
Sugar. This provides a delicate sweetness. See Variations below for instructions on using a sweetener.
Vanilla extract. This adds flavor to the custard.
Unbleached flour. This helps form the custard.
Half & half. This provides the rest of the custardy richness. I often combine milk and heavy cream to approximate the richness.
Confectioners sugar. This is optional to dust the top when the Clafoutis has partially cooled.

Special Tools

No special tools required!

Step by Step Directions

Spray a 9-inch deep-dish pie or a 10 inch tart pan with non-stick spray, then arrange the fruit in a single layer in the pan.

Whisk the eggs until well mixed, then add the sugar, and vanilla and whisk until well blended. Add the flour and continue whisking until smooth. Gradually add the milk and cream and whisk until blended.

Pour the batter over the fruit.

Bake the clafoutis for 35-45 minutes, until lightly browned. A knife inserted into the center should come out clean. Cool until it’s slightly warm, or room temperature, or it can be served cold. Dust with powdered sugar if desired.

How to Serve

Peach Clafoutis with Berries is an elegant and simple dessert or breakfast and is now high on my brunch list. I’ve also eaten it for a light lunch with a salad and bakery bread.

Clafoutis can be served warm (not hot) or cold. My preference is to eat it slightly warm, so I usually let it cool briefly then serve. Because it has eggs, it should be refrigerated immediately after serving.

A dusting of powdered sugar makes a pretty garnish, though this is entirely optional. You can serve Peach Clafoutis plain or top with whipped cream.

And if you serve it with toast, consider adding some nice jam or perhaps this peach butter recipe!

Variations and Special Diets

A Cherry Clafoutis is the classic version of this dish, and I’ve made this as well. And since my cherries happened to be soaking in brandy, I created a Brandied Cherry Clafoutis. Of course feel free to use regular cherries!

I’ve also done an Easy Plum Clafoutis with Brandied Plums.

Now, if you’re sensing a theme here, did you know that preserving fruit in alcohol to make “Boozy Fruit” is one of the earliest and easiest methods of preservation? Besides extending the season, this creates fruit that is just as delicious in a clafoutis as the perfect tree ripened pears I’m featuring today.

Can this be made sugar free?

Yes, this worked great sugar free. I used an allulose/erythritol blend, cooked at 325 F instead of the normal 350F . And I’m confident it would work with an allulose sweetener as well. Because sweeteners can perform differently from sugar, and differently from other sweeteners, it can be risky to sub one for another. But you should be able to use either of these with the baking temperature change.

Is Clafoutis Sweet or Savory?

I look at a clafoutis as falling right on the dividing line between sweet and savory. Which I think is great because it can go either way! A custard pie with fruit would be the full-on sweet equivalent while a quiche would work for a more savory egg dish.

So if you’re looking to go sweeter, consider my Easy Rhubarb Custard Pie or my Pear Custard Pie.

And for a more savory option, consider my Spinach Feta Quiche, my Sun Dried Tomato and Spinach Quiche, or my Smoked Salmon Quiche.

Leftovers

Refrigerate any leftovers, well sealed and use within 2-3 days. I hear this will freeze, but I’ve never tried it.

True confession? My husband and I polished off this entire Peach Clafoutis with Blueberries for an early dinner as soon as finished my photo shoot. Although I suggest cutting into 8 servings—which is admittedly perfect for brunch or dessert, I cut it into 6 and we both dove in.

Tips & FAQs

Peaches are typically on the EWG dirty dozen list of most contaminated fruits and vegetables. So go organic if you can.

You can make a clafoutis with peaches, sans berries, and I have done this too. But I love the slightly tart flavor accent provided by a few added berries. I have personally used cranberries or blueberries and both were delicious. I imagine that raspberries or blackberries would also be excellent. If you decide to try strawberries, I’d recommend cutting them smaller.

Should I peel the peaches? I usually skip peeling peaches in my recipes, to avoid the waste, the extra effort and the loss of nutrition. But this is a question I go back and forth on. I had made a note to peel them, but then I didn’t for this and it was fine. So most people will peel, but I’ll leave it up to you.

What if I don’t have half & half? I usually have 2% milk and heavy cream in my refrigerator, but rarely half & half. So, I just make up my own using half milk and half cream for a close enough approximation.

Perfect Peach Recipes

Brown Sugar and Bourbon Peach Pie from Hezzi-D’s Recipe Box
Easy Peach Upside Down Cake Recipe from Blogghetti
Grilled Ribs with Spicy Peach Glaze from Jen Around the World
Peach Cheesecake Bombs from Magical Ingredients
Peach Clafoutis from Art of Natural Living
Peach Salsa from The Freshman Cook
Peach Scones from That Recipe

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