Fresh Peach Clafoutis
It’s Sunday, and you know what that means… #SundaySupper! Today we’re celebrating #SundaySupper with back to school recipes. This Fresh Peach Clafoutis is an easy and filling make-ahead breakfast.
Summer flew by! I feel like the school year just ended, and now it’s almost time to do it all over again. Ugh! I start the fall semester on August 30th, so it’s time to get things ready for the upcoming semester. I have books to buy, binders to organize, and book bags to prepare. This happens to be my last semester before I graduate with my Bachelor’s in English. I can’t describe how excited I am to be graduating. I will finally get my life back after this final semester. Be prepared world, you’re about to be travelled. I haven’t had a real vacation since my honeymoon in 2007. That’s about to change.
I chose to make Katie’s peach clafoutis recipe for this week’s #SundaySupper. 1. I love peaches. I’ve been eating them like they’re about to go out of style and, in a way, they are. 2. I’ve never made a clafoutis and that just didn’t seem right. 3. Peaches are at their peak in August. They’re ripe, juicy, and sweet. I just couldn’t resist this recipe.
Can you see why I couldn’t resist this recipe?
I made a special trip to my local farm for some big ol’ juicy peaches for this dish. They’re the size of a soft ball. They’re HUGE!
As you’re biting into these peaches, the juice just runs down your arm. That’s when you know it’s a good peach.
Clafoutis batter is very thin. This is normal, so don’t worry.
You’re going to need to blanche the peaches in boiling water in order to get their skins to come off. To do this, bring your water to a boil and plop the peaches in carefully. Boil for 40 seconds.
Quickly transfer the peaches to a prepared ice bath. Give them a turn in the bath and take them out of the water.
The skins will slide right off with the tug of your fingers.
Slice the peaches, but be careful. They’re slippery little buggers!
Line the peaches in the bottom of a buttered casserole dish. Something pretty since you’ll be serving it right out of the pan.
Pour the batter over the peaches and bake.
The peaches rise to the top during the baking process. It’s magic! The top of this Fresh Peach Clafoutis gets all caramelized and brown. It’s so good!
The cake itself is creamy on the inside, almost like a custard or bread pudding. It is beyond moist.
This Fresh Peach Clafoutis is great way to start the morning on a school day. I added some whole wheat flour and cut back on the sugar to healthy it up a bit. I can totally see myself eating this before school with a cup o’ Joe. Yum!
Kids will also love this dish. It will help kick start their brains in the morning and keep them full until lunch.
Fresh Peach Clafoutis
Yield: 10-12 servings
Total Time: 1 hour 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon kosher salt
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 2 cups milk (I used 2%)
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 large peaches or 4-5 small peaches
- 1/4 cup brown sugar
- Preheat the oven to 350 degrees F. Butter a 9-inch-by13-inch baking dish.
- Prepare an ice bath by adding ice and water to a large bowl.
- Bring a large pot of water to a boil. Add the peaches to the boiling water and cook for 40 seconds. Transfer the peaches from the boiling water to the ice bath with tongs or a slotted spoon. Give them a turn in the ice water then remove. Slip of the skins and cut the peaches into slices.
- Arrange the sliced peaches on the bottom of your prepared baking dish.
- In a large bowl, whisk together the flour, salt, sugar, and cinnamon.
- In a separate bowl, whisk together the milk, eggs, and vanilla. Pour the wet mixture into the dry mixture and whisk until the batter is smooth. Pour the batter over the peaches.
- Sprinkle the brown sugar over the top of the clafoutis half way through the baking process.
- Bake for about 1 hour, or until a knife inserted into the center comes out clean and the clafoutis is brown on top. The center will jiggle a bit, that’s okay.
Adapted from Katie WorkmanAll images and text © .