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Peach and Raspberry Clafoutis

Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes


  • 1 tablespoon unsalted butter
  • granulated sugar for dusting the baking dish
  • 4 medium-large fresh peaches cleaned and sliced thin (peels left on if desired)
  • 1 heaping cup fresh raspberries
  • 1 tablespoon granulated sugar
  • 1 lemon zested and juiced
  • 1/2 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy whipping cream
  • 3/4 cup unbleached all-purpose flour
  • 1/4 teaspoon salt
  • powdered sugar for serving


  • Preheat oven to 350 degrees
  • Butter an 8 cup flat shallow pan, or combination of smaller baking dishes for individual servings. Lightly sprinkle granulated sugar the buttered dish(s) to lightly coat. Set aside.
  • In a medium mixing bowl combine the sliced peaches, lemon zest, lemon juice, 1 tablespoon granulated sugar and raspberries. Gently toss to coat the fruit. Set aside.
  • In the carafe of a blender combine 1/2 cup granulated sugar, almond and vanilla extracts, eggs, milk, heavy cream, flour and salt. Blend for 1 minute until frothy.
  • Pour the fruit and any juice into the baking pan(s). Gently pour the custard mixture over the top of the fruit and bake for 45-50 minutes at 350 degrees.
  • Cool the clafoutis for 15-20 minutes then serve warm lightly dusted with powdered sugar and soft whipped cream if desired.


From: Saving Dessert, adapted from Woman's Day