Thursday, July 9

Peach & Almond Clafoutis

A fluffy, custardy baked pancake with fresh peaches and slivered almonds

Peach Almond Clafoutis

Clafoutis (pronounced claw-foo-tee) is a French dessert that's a cross between a baked custard and a pancake. Typically made with cherries, this peach version from Mimi Thorisson is the perfect recipe to make right now when the fruit is at its peak. As the clafoutis bake, the peaches soften and their juices mix with the custard to form a rich and sweet batter. The crunch of buttery toasted almonds add great texture to the top of the dish. I love to serve this as a rustic dessert by putting it in the middle of the table and letting everyone serve themselves with a big spoon. Any leftovers are fair game for breakfast.

More Peach Recipes:
- White Peach Upside-Down Pancakes
- Peach Tart with Olive Oil Crust
- Grilled Peach & Honey Mascarpone Tarts

Peach & Almond Clafoutis:
- 4 peaches, peeled, pitted, and quartered
- 4 eggs
- 1 c. whole milk
- 2/3 c. all-purpose flour, sifted or stirred to remove lumps
- 1/2 c. sugar
- 1/2 c. slivered almonds
- 3 tbsp. butter, melted, plus more for greasing dish
- 1/4 tsp. kosher salt
- 1/4 tsp. nutmeg, preferably freshly grated

  • Grease a 9" round cake pan, baking dish, or skillet and arrange the peaches in a single layer in the dish.
  • In a bowl, whisk together the eggs and sugar for a couple minutes until light and fluffy.
  • Add in the flour, salt, nutmeg, milk, and melted butter and stir until smooth and lump-free. Don't overmix.
  • Pour the batter over the peaches and sprinkle with the almonds.
  • Bake for 40-50 minutes, or until puffed and golden.
  • Let cool slightly before serving. This is great with powdered sugar, whipped cream, or ice cream.

Serves four-six