A Mother-Son Peach Clafoutis

A custardy batter forms a moist cake surrounding fresh peaches.

Serves 8 to 10
Serving Size: 8 to 10

A Mother-Son Peach Clafoutis / Sarah Crowder / Katie Workman / themom100.com
So, I had sketched out this recipe, and was planning to test,  when I realized I was well behind the gun in terms of making dinner for the bunch of people that were coming over in short order. So, what does a mom do? She hands the recipe to her perfectly capable 12-year-old son and says, “Here, make this peach clafoutis.” To which he replies, “Make this whaaaa?”

A Mother-Son Peach Clafoutis / Sarah Crowder / Katie Workman / themom100.com

So after explaining what a clafoutis (or clafouti) is (a baked dessert of French origin, classically made with cherries, even more classically made with cherries with the pits still left in them, all ensconced in a lightly sweetened pancake-like batter which is poured over the fruit, and which puffs up enticingly all around the fruit when it bakes), I stepped away from the ingredients and let the boy go to work.

A Mother-Son Peach Clafoutis / Sarah Crowder / Katie Workman / themom100.com

In this case, however, the beautiful, local ripe peaches that were sitting on the kitchen counter were volunteering.   You can use any fruit in a clafoutis, really. This is an awesome blueprint recipe. Full disclosure: I did help with the peeling of the peaches. But the rest was all Jack.

A Mother-Son Peach Clafoutis / Sarah Crowder / Katie Workman / themom100.com

There is just nothing like a peach dessert in July or August.  Serve it still warm from the oven; you’ll notice that it falls a bit as it cools, which is okay, but it is really nice served still a bit warm, and the cold ice cream is a great contrast to the cake.

A Mother-Son Peach Clafoutis / Sarah Crowder / Katie Workman / themom100.com

Also, this serves 8 to 10 only if everyone shows a little restraint, and gets generous portions of ice cream to go with it.

A Mother-Son Peach Clafoutis / Sarah Crowder / Katie Workman / themom100.com

A Mother-Son Peach Clafoutis

Print

  • 1 cups all-purpose flour
  • ¾ cup sugar
  • 1/2 teaspoon kosher salt
  • ½ teaspoon ground cinnamon (optional)
  • 2 cups whole milk, or a combination of whole milk and half and half
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 6 ripe peaches (about 2 pounds)
  • Butter for greasing the pan
  • Confectioners' sugar to serve (optional)
  • Vanilla ice cream or sweetened whipped cream to serve (so not really optional)

1. Preheat the oven to 350°F.

2. In a large bowl, whisk together the flour, salt and sugar, and cinnamon, if using.

3. In a separate bowl, whisk together the milk and/or half and half, eggs, and vanilla. Pour this into the dry mixture, and whisk the batter until smooth. Let sit in the refrigerator while you prepare the peaches.

4. Bring a large pot of water to a boil. Drop the peaches into the boiling water, and let them cook for 15 seconds, then remove with a slotted spoon, and slip off the skins. Cut the peaches into slices.

5. Generously butter a pretty 10-cup baking dish (you will be serving the clafoutis in the dish you bake it in.) Arrange the peaches on the bottom of the baking dish, then re-stir the batter and pour the it over the fruit.

6. Bake for about one hour. Remove from the oven when the clafoutis is puffed and very lightly brown, just a teeny bit jiggly in the middle, and a knife inserted in the center comes out clean. Sprinkle warm with powdered sugar, if desired, and whipped cream or ice cream.

Tags: , , , , , ,


Welcome Newsletter

Dinnertime inspiration awaits.

Sign up to receive The Mom 100 recipe newsletter.

One thought on “A Mother-Son Peach Clafoutis”

  1. What a terrific and easy recipe for peaches. I was searching for a good dessert on a hot summer day. This sounds perfect. Thanks for sharing this peach clafoutis!

Leave a Reply

Your email address will not be published. Required fields are marked *