Peach Clafoutis with Berries

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.

Peach Clafoutis

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. 

Peach Clafoutis

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!

Peach Clafoutis

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!

fruit ready

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.

arrange fruit

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.

mix egg batter

 Pour the batter over the fruit.

pour egg mixture over 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!

taking a bite of Peach Clafoutis

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.

Peach Clafoutis

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.

Piece of Peach Clafoutis


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. 

Peach Clafoutis bite

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

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Peach Clafoutis

Peach Clafoutis with Berries

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.
Author: Inger
5 from 3 votes
Prep Time 15 mins
Cook Time 35 mins
Course Breakfast
Cuisine French
Servings 8
Calories 192 kcal


  • 4 peaches sliced, approx depending on size
  • 1/4 cup blueberries fresh or frozen, or other small berries
  • 3 large eggs
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unbleached flour
  • 1 1/4 cup half & half
  • powdered sugar to decorate optional


  • Preheat oven to 350°F. 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 blended then add the sugar and vanilla and whisk until well blended. Add the flour and continue whisking until smooth. Gradually add the half and half then whisk until blended. Pour the batter over the fruit.
  • Bake the clafoutis for 35-45 minutes, until lightly browned. A knife inserted just off center should come out clean. Cool until it’s slightly warm, or room temperature, or it can be served cold.
  • Dust with powdered sugar and serve with whipped cream, if desired.


Calories: 192kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

Updated from original, published on Sep 4, 2014

Tagged on: , ,

25 thoughts on “Peach Clafoutis with Berries

  1. Radha

    I have never made clafoutis before. This looks and sounds awesome. My peach tree is full of fruits and this is what I am trying this weekend. Thanks for sharing this recipe.

  2. David Scott Allen

    What a perfect post for the season! The peaches this year have been phenomenal, and I cannot wait to get more at the market on Sunday. Definitely want to try this in the coming week. Thanks so much! And I really appreciate that you are re-posting some thing I missed years ago.

  3. Kathy

    This looks so delicious, Inger. Peaches are a gift from the heavens at this time of year. And now I know about clafoutis. (Learn something new every day!)

    1. Inger Post author

      Peaches are indeed a gift Kathy! You know we used to have a saying one place I worked, “Learned something new, now I can go home…” It was years ago but I still smile and think of that every time I hear a “learn something new” reference : )

  4. lena

    hi inger! i hv never eaten’ cla-foo-tee’ before..i now know the correct pronouciation 🙂
    it looks custardy indeed and very beautiful! i can only dream of getting organic peaches here, even the non organic ones are not easy to get 🙂

    1. Inger Post author

      It is very baked custard like Lena! I think you could readily substitute different fruits if you wanted to give it a try.

  5. Ronnie Hammer

    The only time I’ve tasted a clafouti was when my friend from Denmark served one at lunch. It was so wonderful that I begged for the recipe. This one you posted sounds like the next one to try; thank you for the recipe.

    1. Inger Post author

      I didn’t realize the dish was so international! Love to hear how it goes if you get a chance to try this Ronnie!

  6. Kathy

    I love clafoutis! The first time I enjoyed it was at home, our French exchange student made it for us! It was delightful! Since then I have made it quite often…I even posted about a chocolate version once. Love your version…looks lovely!

    1. Inger Post author

      What a nice way to be introduced to a new dish! I can see how you’d make it again and again. Wow, a chocolate version would really excite my kids!

    1. Inger Post author

      I hope you enjoy it Freeda. Let me know how it goes if you get a chance. I will definitely be making it again.

    1. Inger Post author

      It is so much fun to discover new recipes through all of my blogger friends!

  7. Louise

    You sure have a come a looooooong way Inger. What a beauty of a dessert you have made here. (actually, I don’t ever remember you having any problems with any of the yummys you have shared with us:) Leaving the skins off was probably a good suggestion although, I am positive thumbs up is putting it mildly. It looks luscious:)

    I’m picking up peaches later on today. I stink at the canning and preserving thing but the Amish lady at the stand down the block told me to freeze them whole! I’m gonna give that a try and see what else I can come up with in the way of saving some for the dead of Winter, lol…

    BTW, I posted the Eggplant recipe yesterday. I hope it’s what you were looking for. Thanks so much fo sharing, Inger…Nice touch with those cranberries! Pinning now…

    1. Inger Post author

      I made a little peach jam this year but I freeze some of my peaches too Louise. I slice them and lay the slices separately in a jelly roll pan until they are hard, then transfer them to a freezer container. Then they are ready for any recipes using sliced fruit. I don’t peel my frozen peaches either.

      I have taken to freezing my tomatoes whole now rather than canning them. THe skins come right off when they are just slightly thawed and I toss however many I need into spaghetti or chilli. Much easier.

      I can’t wait to check out your eggplant recipe. The CSAs are just starting to send those out (though my garden eggplants got completely eaten by ??? 🙁 ).

      1. Louise

        Hi Inger,
        It looks like the peaches froze beautifully! I just froze them in halves though. I peeled them too but next time I think I won’t:) If nothing else, they will probably be GREAT in smoothies. I froze strawberries whole on a jelly roll pan and then bagged them. The Amish stand down the block has an abundance of strawberries in September!!! Linda, the lady that has the stand said they are a late producing variety. She is going to find out the name of them for me.

        LOVE the notion of freezing the tomatoes whole. I’ll be doing that this afternoon. You are certainly having an influence on my “putting up” produce for the Winter, thanks!!!

        The thing with the eggplant is they are so perishable. My plants are pretty much done for the season. Now, fingers crossed for the Brussels sprouts:) Thanks again, Inger…

Leave a Reply

Your email address will not be published.

Recipe Rating