Easy Blender Peach Clafoutis

When summer peaches are at their peak—ripe, juicy, and bursting with flavor—it’s the perfect time to make a classic French dessert: clafoutis. Traditionally made with cherries in the Limousin region of France, this custardy treat adapts beautifully to other fruits, and peaches might just be the best version yet.

What makes a clafoutis special is its elegant simplicity. It’s a cross between a pancake, a flan, and a souffle, baked in a skillet or casserole type dish until golden and puffed. You don’t need to be a pastry chef to whip this up—just a blender, and a love of fresh, sun-ripened peaches.

JUST A HANDFUL OF SIMPLE IMNGREDIENTS

Why You’ll Love This Peach Clafoutis

• Quick to assemble – No doughs to roll or elaborate steps.
• Show-stopping presentation – Puffy, golden edges with jewel-like fruit peeking through.
• Delicately sweet – It highlights the flavor of the fruit without overwhelming it.

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POUR THE BATTER IN THE HOT SKILLET AND DOT WITH FRUIT

Tips & Variations

• Add a splash of bourbon or peach liqueur for a twist.
• Serve with crème fraîche, whipped cream, or vanilla ice cream.
• Try other fruits like nectarines, plums, or berries and cherries

PUFFING UP IN THE OVEN

Peach clafoutis is proof that you don’t need a long list of ingredients or hours in the kitchen to create something memorable. It’s rustic, elegant, and deeply satisfying—perfect for brunch, dessert, or an afternoon indulgence with coffee or tea.
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Have peaches? Make clafoutis. Your tastebuds will thank you!  Your Family will thank you!

OUT OF THE OVEN & READY TO BE ADORNED

Easy Blender Peach Clafoutis

Ingredients

• 2 tablespoons. unsalted butter
• 3 large eggs (I prefder pasture raised)
• 1 cup whole milk, full fat coconut milk or buttermilk
• ⅓ cup plus 2 tablespoons Cane sugar, divided
• 1 teaspoon. vanilla
• 1 teaspoon. finely grated lemon zest
• 1/2 teaspoon sea salt
• ½ cup all-purpose flour
• 2 cups prepared fruit like sliced peaches, plums or nectaries or berries and cherries or blueberries
• Powdered sugar (for dusting)

1. Place rack in center of oven; preheat oven to 350°F. Place 2 Tbsp. unsalted butter in a 2–3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4–6 minutes while you ready the batter and fruit (that's how quick this goes).
2. Blend 3 large eggs, 1 cup milk, ⅓ cup sugarr,  vanilla, lemon zest and salt in a blender on medium speed until frothy, about 2 minutes. Add ½ cup all-purpose flour and blend on low speed just until combined.
3. Remove skillet from the oven and pour batter into hot skillet or baking dish. Working quickly, arrange 2 cups prepared fruit evenly over and sprinkle with the remaining 2 Tbsp. granulated sugar. Bake until top is puffed and lightly golden brown, 35–45 minutes. Let cool slightly, then sift powdered sugar over (if using). Serve warm or room temperature.

​I love to serve with a bit of coconut cream or whipped cream.