This dessert is a no-brainer if you have peaches ripening in the kitchen. I absolutely adore clafoutis, whether it's made with cherries, apricots, or peaches. Clafoutis is easy to make and it always turns out so beautifully satisfying. —Mimi Thorisson
peaches, peeled and quartered
plain flour, sifted
unsalted butter, melted
In This Recipe
Preheat the oven to 400° F. Combine the eggs and sugar. Whisk for 2 to 3 minutes until light and fluffy.
Add the flour, salt, and nutmeg. Pour in the milk and the melted butter. Mix gently until you get a smooth batter.
Butter a cake pan or baking dish and place the peaches all over the base. Pour the batter over the peaches and scatter the top with slivered almonds. Bake for 40 to 45 minutes, until risen and golden brown. Leave to cool before serving.
Mimi Thorisson is the author of Manger, a blog devoted to French cooking, and the host of La Table de Mimi on Canal+ in France. After a career in television and having lived in Hong-Kong, Singapore, London, Reykjavik, and Paris, she settled with her photographer husband, five young children, two older stepchildren, and the family's fourteen dogs in a rural farmhouse in Médoc.