Fall

Peach and Almond Clafoutis

by:
September  3, 2014
5
2 Ratings
Peach and Almond Clafoutis
Photo by Mimi Thorisson
  • Serves 6
Author Notes

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

What You'll Need
Ingredients
  • 4 eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 4 peaches, peeled and quartered
  • 1/2 cup slivered almonds
  • 1 cup milk
  • 2/3 cup plain flour, sifted
  • 3 tablespoons unsalted butter, melted
Directions
  1. Preheat the oven to 400° F. Combine the eggs and sugar. Whisk for 2 to 3 minutes until light and fluffy.
  2. Add the flour, salt, and nutmeg. Pour in the milk and the melted butter. Mix gently until you get a smooth batter.
  3. 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.
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  • Emily
    Emily
  • Anne-Cecile Blanchot
    Anne-Cecile Blanchot
  • Mimi Thorisson
    Mimi Thorisson
  • Dj
    Dj
Mimi Thorisson
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.

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9 Reviews

Dj
Dj September 14, 2018
This looks like a dutch baby.
 
Emily
Emily July 7, 2018
Mimi, this is my new weekend favorite! Thank you for this recipe! In place of the flour, I used King Arthur Flour gluten free pancake mix. Just took one out of the oven that I made with blueberries! Yum!
 
D
D April 3, 2015
Thanks Mimi for the recipe. I'll definitely try it !
I've researched and baked a fair number of clofoutis (plural here) and discovered a technique I use when there are fresh cherries available. I melt butter in my baking dish for a couple minutes and then add my cherries to coat them. Put it back in the oven for a couple minutes and then add my sugar and any spices to the heated cherries. Back in the oven briefly until the sugar starts to dissolve. Then I add the batter and bake. Maybe a small difference but the desserts are wonderful what ever way it's done
 
Cathryn Z.
Cathryn Z. September 10, 2014
Impressive results and a simple, balanced dessert with not too much sugar or butter. A perfect solution for the blemished peaches that sat on my counter.
 
Anne-Cecile B.
Anne-Cecile B. September 6, 2014
this recipe is confusing... how much milk, and flour??
 
Mimi T.
Mimi T. September 7, 2014
Hi Anne-Cécile! There was a problem when uploading, but I have made the corrections - enjoy! Mimi x
 
Anne-Cecile B.
Anne-Cecile B. September 7, 2014
Thank you! Can't wait to try :)
 
nickelhn
nickelhn September 6, 2014
How much milk? No flour?
 
Mimi T.
Mimi T. September 7, 2014
Hi! There was a problem uploading, so 3 main infredients were left out! Therecipe is complete now! Thanks, Mimix