Description
A warm, custardy dessert made with juicy fresh peaches and a sweet, eggy batter. Simple to make, rustic in style, and perfect for showcasing summer fruit in a cozy, elegant way.
Ingredients
2 cups pitted and thinly sliced peaches (about 10 ounces fresh peaches)
2 teaspoons vanilla extract
â…“ cup + 1 tablespoon granulated sugar
2 large eggs
1 cup whole milk
¼ teaspoon ground cinnamon
â…› teaspoon fine sea salt
1 tablespoon cornstarch
1 teaspoon almond extract (optional)
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, whisk together milk, eggs, sugar, vanilla extract, almond extract (if using), cinnamon, salt, and cornstarch until well combined
Pour the batter into a 9-inch ovenproof serving dish or pie pan
Arrange the thinly sliced peaches evenly over the batter
Bake for 35 to 40 minutes, or until the clafoutis is golden, puffed, and a toothpick inserted near the center comes out clean
Let cool slightly before serving, optionally dust with powdered sugar
Notes
Use ripe, in-season peaches for the best flavor
You can add a drizzle of maple syrup or a scoop of vanilla ice cream before serving
Store leftover clafoutis in an airtight container in the refrigerator for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 35g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg