Peach Clafoutis Recipe and 3 Baking Tips

Peach clafoutis is a stone fruit–filled take on a traditional French dessert from Limousin, a rural region in Brittany, France. Eggs give the cake its signature airy texture and creamy mouthfeel, while fresh fruits provide juiciness. Update the classic Breton cherry clafoutis with any ripe and in-season fruit, like berries or stone fruits.

Like a Dutch baby, another custardy, soufflé-like treat, clafoutis will gently collapse when removed from the oven. Once its center is sunken and no longer steaming—just warm to the touch—the dish is ready to eat.

Julia Child popularized the clafoutis in the United States, and—since it’s so simple—it’s been a jumping-off point for many variations ever since. Ripe peaches, in particular, make this dessert feel extra summery.

Sweet, summery stone fruits make this cake irresistible. Better yet, this is one of those dessert recipes that also works well for brunch and requires little technique or time.

1. 1. Use fresh peaches. Ripe, in-season peaches have the best flavor and texture. If you use frozen peaches, they will release liquid while baking, resulting in an overall soggier, less creamy-tasting clafoutis. Learn how to ripen peaches if yours aren’t quite ready yet.
2. 2. Make individual servings. Portioning out any clafoutis recipe is easy. Simply scoop individual-sized servings into a muffin tin instead of baking the clafoutis in a pan or dish.
3. 3. Let the clafoutis cool. It’s tempting to eat clafoutis straight out of the oven, but letting it cool slightly before serving allows the dessert to release its steam. You’ll know the dish is ready to eat when it’s somewhat deflated but still warm. Waiting a few minutes also ensures an optional dollop of crême fraîche or a sprinkle of powdered sugar won’t melt on contact.