Seasonal Peach Clafoutis Recipe: Ina Garten’s Summer Gem

Peach clafoutis emerges as a delightful French-inspired dessert that captures summer’s golden essence with remarkable elegance.

Sweet stone fruits nestle perfectly within a silky, custardy landscape that transforms simple ingredients into something magical.

Creamy textures mingle with soft, ripe fruits in a harmonious culinary dance.

Each spoonful promises a delicate balance between rustic charm and refined sophistication.

Light and airy, this dessert whispers of countryside kitchens and leisurely afternoon gatherings.

Fragrant notes of vanilla and almond elevate the humble ingredients into an extraordinary experience.

Why Peach Clafoutis Is a Summer Dream

• Burst with Fresh Peach Flavor: Ina Garten's recipe transforms simple peaches into a luxurious dessert that captures the essence of summer's sweetest fruit, creating a mouthwatering blend of natural sweetness and delicate aromatics.
• Effortlessly Elegant Dessert: This clafoutis comes together with minimal prep work, making it a perfect option for home cooks who want to impress without spending hours in the kitchen. The simple blender method means you'll have a restaurant-worthy dessert with just a few quick steps.
• Versatile Crowd-Pleasing Texture: The recipe delivers a magical combination of silky custard-like base and juicy peach chunks, offering a delightful contrast between smooth and fruity elements that will have everyone asking for seconds. Its light, puffy texture makes it equally appropriate for breakfast, brunch, or a sophisticated dessert.
• Quick Comfort in Under an Hour: From start to finish, this clafoutis takes less than an hour to prepare and bake, making it an ideal last-minute treat for unexpected guests or spontaneous sweet cravings. The warm, comforting nature of the dish provides instant culinary satisfaction without complicated techniques.

What You’ll Need for This Custardy Classic

• Peaches: Sweet summer stone fruit that provides the main flavor and texture of the dessert, best when ripe and fragrant.

• Eggs: Provide structure and richness to the clafoutis batter.
• Milk: Adds moisture and helps create a smooth, custardy texture.
• Butter: Adds richness and helps prevent sticking to the baking pan.

• White Sugar: Sweetens the dish and helps caramelize the edges.
• Demerara Sugar: Provides a crunchy, caramel-like topping with subtle molasses flavor.
• All-Purpose Flour: Creates the base structure of the clafoutis.
• Powdered Sugar: Light dusting for a classic French dessert presentation.

• Lemon Zest: Adds bright, citrusy notes to complement the peaches.
• Vanilla Paste: Provides deep, rich vanilla flavor throughout the dessert.
• Salt: Balances and enhances the overall sweetness of the dish.

Easy Steps to Sweet, Baked Peach Perfection

Step 1: Prepare Oven And Baking Dish

Warm up your oven to 350°F with the rack positioned in the center. Generously coat a 9-inch baking pan or cast-iron skillet with butter to prevent sticking.

Step 2: Prepare Peach Mixture

• Lemon zest
• Sugar
• Vanilla paste

Spread the peach mixture evenly across the prepared baking pan.

Step 3: Create Clafoutis Batter

• Sugar
• Eggs
• Milk
• Melted butter
• Salt
• Vanilla extract

Blend until smooth. Add flour and mix until fully incorporated.

Step 4: Assemble The Dessert

Pour the batter gently over the peaches, ensuring an even coverage. Optional: Sprinkle demerara sugar on top for extra crunch.

Step 5: Bake The Clafoutis

Slide the pan into the oven and bake for 40-60 minutes. Look for golden brown edges and a slightly jiggly center.

Step 6: Check Doneness

Insert a toothpick into the center. It should come out clean or with just a few moist crumbs.

Step 7: Cool And Rest

Remove from oven and let the clafoutis rest for 10-15 minutes, allowing it to reach a warm serving temperature.

Step 8: Serve And Enjoy

Dust with powdered sugar, slice into generous portions, and serve while still warm. Perfect for a delightful dessert!

Tips for Golden Tops and Juicy Centers

• Select Peak Peaches: Choose fragrant, soft peaches that yield gently when pressed for maximum sweetness and natural juiciness.
• Warm Eggs Perfectly: Let eggs sit out 30 minutes before baking to help them blend seamlessly into the clafoutis batter and create a silkier texture.
• Slice Like a Pro: Cut peaches into uniform, thin wedges about 1/4-inch thick to ensure even cooking and beautiful presentation.
• Sugar Enhancement: Sprinkle demerara or turbinado sugar on top for a delightful caramelized crunch and beautiful golden finish.
• Serve Smartly: Enjoy the clafoutis warm or at room temperature, dusted with powdered sugar for an elegant French-inspired dessert that impresses effortlessly.

Store Peach Clafoutis Like a Pro

• Cooling Method: Transfer the entire clafoutis to a glass storage container with a tight-fitting lid. Carefully place in the refrigerator, keeping it level to prevent edges from becoming soggy. Best consumed within 24-36 hours for maximum flavor and texture preservation.
• Freezing Method: Slice individual portions before freezing to prevent thawing entire dessert. Wrap each slice in parchment paper, then seal inside a freezer-safe zip-top bag. Remove excess air to prevent freezer burn. Label with date and contents. Frozen clafoutis maintains quality for up to 6 weeks.
• Quick Tip Method: Before refrigerating or freezing, allow clafoutis to cool completely at room temperature. This prevents condensation buildup that could make the dessert mushy. Use a wire cooling rack to help air circulate and prevent bottom from becoming damp.

Add Flair with Vanilla, Almond, or Berries

• Summer Berry Burst: Swap peaches with a vibrant mix of raspberries, blueberries, and blackberries for a colorful and tangy version of the classic clafoutis.
• Almond Apricot Dream: Replace peaches with sliced apricots and add ground almonds to the batter for a nutty, aromatic dessert that celebrates stone fruits.
• Tropical Paradise Remix: Use mango and pineapple chunks instead of peaches, and incorporate a splash of coconut milk into the batter for a Caribbean-inspired treat.
• Spiced Autumn Comfort: Switch peaches for diced apples and mix in warming spices like cinnamon and nutmeg to create a cozy, fall-inspired clafoutis perfect for chilly evenings.

Peachy Ending, Straight from the Oven

Peach clafoutis emerges as summer’s most elegant dessert, blending french countryside charm with fresh seasonal fruit.

Ina Garten’s recipe transforms simple ingredients into a masterpiece of culinary artistry.

Rich custard layers nestle between ripe peaches, creating magical textures and flavors.

Delicate sweetness whispers of sun-drenched orchards and French provincial kitchens.

Weekend bakers and dessert enthusiasts will discover pure delight in each silky spoonful.

Passionate cooks, share this delectable discovery with friends, spark conversations around your table, and spread deliciousness through social media channels – because great recipes deserve celebration!

Ina Garten Peach Clafoutis Recipe

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4.6 from 13 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Ina Garten’s peach clafoutis brings French countryside charm to summer desserts with elegant simplicity. Ripe peaches nestled in a silky custard create a delightful French classic you will savor to the last sweet bite.

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Ingredients

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Fruits:

• 2 cups (10 ounces / 284 grams) pitted and thinly sliced peaches
• 1 lemon, zested

Dry Ingredients:

• ⅔ cup all-purpose flour
• ⅓ cup + 1 tablespoon granulated white sugar, divided
• 1 tablespoon demerara sugar (optional, for a crunchy top)
• ¼ teaspoon kosher salt
• Powdered sugar, for dusting

Wet Ingredients:

• 3 large eggs, room temperature
• 1 ¼ cups (296 milliliters) whole milk
• 1 tablespoon unsalted butter, melted (plus more unmelted butter for greasing the pan)
• 2 teaspoons vanilla paste
• ½ teaspoon almond extract

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Instructions

1. Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and position the rack centrally. Generously grease a 9-inch (23-centimeter) baking dish or cast-iron skillet with unsalted butter.
2. Transfer fresh peaches into a medium mixing bowl. Gently fold in lemon zest, of granulated sugar, and pure vanilla paste. Arrange the seasoned peaches in an even, single layer across the prepared baking pan.
3. In a blender container, combine the remaining of white sugar, whole eggs, whole milk, of melted unsalted butter, kosher salt, and vanilla extract. Pulse until the mixture becomes smooth and uniform.
4. Gradually add all-purpose flour to the liquid mixture, blending until a homogeneous batter forms without any dry flour streaks.
5. Pour the clafoutis batter evenly over the peach layer, ensuring complete coverage. Optional: Sprinkle coarse demerara sugar across the surface for added texture and caramelization.
6. Slide the pan into the preheated oven and bake for 40 to 55 minutes, monitoring until the edges turn golden brown and the center remains slightly jiggly.
7. Insert a clean toothpick into the center; it should emerge with minimal, slightly damp crumbs attached, indicating perfect doneness.
8. Remove the clafoutis from the oven and allow it to rest for 10 to 15 minutes, reaching a pleasant warm temperature.
9. Dust the surface with powdered sugar, slice into wedges, and serve while still warm for optimal flavor and texture.

Notes

• Baking this rustic treat works best with fully ripened peaches bursting with natural sweetness.
• Select eggs straight from the refrigerator and let them sit at room temperature for about 30 minutes before mixing.
• Cut peach slices uniformly thin, roughly 1/4-inch thick, to guarantee balanced flavor and consistent texture throughout.
• Play around with topping variations like turbinado sugar or sliced almonds for a delightful crunch and personalized touch.
• Store leftovers covered at room temperature for up to two days, or refrigerate to extend freshness for an additional day.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Dessert, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 206 kcal
• Sugar: 13 g
• Sodium: 100 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 70 mg