Peach & Almond Clafoutis: The Lazy Baker’s Secret Weapon

Imagine a dessert that’s fancier than a pancake but easier than a pie. Meet Peach & Almond Clafoutis—the French classic that’s basically a custardy, fruit-filled hug. No fancy techniques, no fussy ingredients, just stupidly good results.

Want to impress dinner guests without sweating over a soufflé? This is your cheat code. Even better?

It’s gluten-free (if you play your cards right) and looks like you spent hours on it. Spoiler: You didn’t.

Why This Recipe Slaps

Clafoutis is the ultimate “looks fancy, tastes divine, zero effort” dessert. The peaches caramelize into jammy perfection, while the almond flour adds nutty richness without weighing it down.

Texture? Think flan meets pancake, with a hint of fruitiness. It’s forgiving—overmix?

Undercook? It’ll still taste amazing. Plus, it’s versatile: breakfast, brunch, or dessert.

Yes, we’re giving you permission to eat custard at 9 AM.

Ingredients You’ll Need

• 3 ripe peaches (or sub with nectarines if peaches commit treason)
• 3 eggs (the glue holding your custard dreams together)
• 1/2 cup almond flour (for that nutty magic)
• 1/4 cup all-purpose flour (or swap for GF flour—no one will know)
• 1/2 cup sugar (because life’s too short for unsweetened custard)
• 1 cup whole milk (skim milk users, we see you, but don’t)
• 1 tsp vanilla extract (the fake stuff works in a pinch)
• 1/4 tsp almond extract (optional, but highly recommended)
• Pinch of salt (to balance your sugar rush)
• Butter (for greasing the pan—don’t skip this unless you enjoy scrubbing)

Step-by-Step Instructions

1. Prep the peaches: Slice them into thin wedges. No need to peel—lazy wins.
2. Grease a pie dish or skillet: Butter it up like you’re bribing a pastry chef.
3. Arrange the peaches: Fan them out in the dish. Instagram aesthetics optional.
4. Blend the batter: Dump eggs, sugar, flours, milk, extracts, and salt into a blender.

   Whiz until smooth. Overmixing isn’t a thing here—promise.

5. Pour over peaches: Let the custard engulf the fruit like a delicious tidal wave.
6. Bake at 375°F (190°C) for 35–40 minutes. It’s done when the edges are golden and the center jiggles slightly.

   No toothpick needed—this isn’t cake.

7. Cool slightly: Serve warm or at room temp. Dust with powdered sugar if you’re extra.

Storage Tips

Clafoutis tastes best fresh, but leftovers keep 2–3 days in the fridge. Reheat gently in the microwave or eat cold—we won’t judge.

Freezing? Not recommended unless you enjoy custard with a side of ice crystals.

Why This Recipe Is a Win

It’s gluten-free friendly, packed with protein from almonds and eggs, and uses minimal added sugar (for a dessert, anyway). Peaches bring fiber and vitamins, and the whole thing feels indulgent without the guilt.

Plus, it’s a one-bowl wonder—cleanup is a breeze. Winning.

Common Mistakes to Avoid

• Using unripe peaches: Hard fruit = sad clafoutis. Ripeness is non-negotiable.
• Overbaking: The center should jiggle slightly.

  Dry clafoutis is a crime.

• Skimping on grease: Stuck fruit is a tragedy. Butter that dish like your life depends on it.
• Substituting almond flour with all-purpose: You’ll lose the nutty depth. Don’t.

Swaps and Alternatives

No peaches?

Try cherries (classic), berries, or even apples. Almond flour can sub with hazelnut flour, and dairy milk swaps neatly with oat or almond milk. For a boozy twist, add a splash of amaretto to the batter.

You’re welcome.

FAQs

Can I use canned peaches?

Sure, but drain them well. Fresh is ideal, but we won’t gatekeep desperation.

Why is my clafoutis soggy?

You probably underbaked it or used overly juicy fruit. Bake longer next time, or pat fruit dry before using.

Can I make this vegan?

Maybe?

Swap eggs for flax eggs and use plant-based milk, but results will vary. Proceed with caution.

Is clafoutis supposed to taste eggy?

A little, but if it’s overpowering, you might’ve overbaked or skipped the vanilla. Balance is key.

Final Thoughts

Peach & Almond Clafoutis is the dessert equivalent of a mic drop.

It’s easy, adaptable, and guaranteed to make you look like a culinary genius. Whether you’re feeding a crowd or treating yourself, this recipe delivers every time. Now go bake it—your future self (and your taste buds) will thank you.