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Easy Summery Peach Clafoutis

This French-style clafoutis transforms fresh peaches into a custardy cake that's somewhere between a pancake and a soufflé.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert, Sweet
Cuisine: French
Diet: Vegetarian
Keyword: Baking, dessert
Servings: 4
Author: Shelly

Equipment

  • 8-inch casserole dish, pie plate, or cast-iron pan
  • Blender

Ingredients

  • 3 medium peaches or nectarine - pitted and thinly sliced peaches
  • 2 teaspoons vanilla extract
  • ⅓ cup cane sugar
  • 1 lemon - zested
  • 3 large eggs - room temperature
  • 1¼ cups thick nut milk or vegan yogurt
  • 1 tablespoon unsalted butter or vegan butter - melted + 1 tablespoon for greasing the pan
  • ¼ teaspoon kosher salt
  • ½ teaspoon brandy or almond extract
  • ⅔ cup all-purpose flour

Instructions

  • Set a rack in the middle of the oven and preheat the oven to 350°F. Grease a 8-inch baking casserole or cast-iron pan with butter.
  • Toss the sliced peaches with the vanilla extract and lemon zest on the cutting board or in a medium bowl. Arrange them evenly on the greased casserole. .
  • Put the rest of the ingredients in a blender and blend until well combined.
  • Pour the clafoutis batter over the peaches. Note: If you see any large air bubbles, you can poke them with a fork or a chopstick.
  • Bake the clafoutis until the edges are golden-brown and the middle is just set, but still slightly wobbly, for about 30 - 60 minutes. A toothpick placed into the center of the pan should be clean.
  • Remove the clafoutis from the oven and let cool for 10 – 15 minutes. Wait patiently. The clafoutis is more delicious when it’s room temperature. Keep leftovers in the fridge for up to 3 days.