Just one more tomato recipe, I say. One last summer-hurrah as we welcome the falling…
Blueberry and Peach Clafoutis
Blueberry and peach clafoutis is the perfect summer dessert for when you need something that is quick, sweet and showcases summer’s bounty beautifully. Traditionally, a French dessert where the fruit is baked in a creamy and light custard filling, and once baked is light enough for dessert or brunch.
Blueberry Clafoutis (or any berry, really)
Clafouti is a popular French dessert where fruit is nestled into a custard like batter. Traditionally, it’s cherries, but this recipe is so versatile, you could use any seasonal fruit you have. I would suggest to make sure that the fruit cuts aren’t too large so everything bakes evenly.
Peaches and blueberries are some of my favorite fruit combinations but peach and raspberries would be fantastic as well.
Aren’t the colors of the orange peach with the deep blueberries just stunning? It is such a winning combination.
More Favorite Summer Fruit Recipes
Blueberry and Peach Clafoutis
Servings: 4 -6 servings
Calories: 342kcal
Cost: $5
Ingredients
- 1 cup whole milk
- Zest of 1 orange
- 3 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract or vanilla paste
- 2 tablespoons butter melted
- 1/2 cup flour
- 1/2 tsp cinnamon
- Pinch of salt
- 2 peaches sliced into 1/2 inch pieces
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 325 Fahrenheit.
- In a large bowl, whisk together the milk, orange zest, eggs, sugar, vanilla and melted butter until everything is well combined.
- Then add the flour, cinnamon and salt and whisk together well. It should look like pancake batter.
- Pour the batter into a medium oven safe dish or cast iron and scatter fruit all over the top. Some will sink and some will stay at the top.
- Bake for 35-40 minutes until the clafoutis is puffed and lightly golden brown.
Notes
Recipe adapted from Epicurious
Nutrition
Calories: 342kcal | Carbohydrates: 53g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 124mg | Potassium: 319mg | Fiber: 3g | Sugar: 38g | Vitamin A: 717IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 2mg
This post was originally published in September, 2017 and updated July, 2021 with added nutritional info.
I found this on Pinterest. I found a similar recipe in a magazine, but it was 8 servings- to many for just two people! I think I will try your recipe! I am meal planning suppers for the month of May.
Hi Maggie! It is so so easy! I would even suggest putting the mixture in a muffin tin for smaller portions!
I’m looking for something different for a family reunion this week, but it would have to be able to travel for about 3 hours in a car with us, inside the cooler. Do you think that this would do well under those circumstances? It looks delish and perfect for a serve-yourself dessert table
Hi Toni! Ok, thats a tricky one. I have made this and kept leftovers in fridge and it was fine, so I suggest making ahead of time and making sure its cold enough in the cooler, since there is dairy and eggs in it. Or, and just a suggestion…premake batter and add fruit and bake at the destination (if that’s possible). But I think making a head is just fine as long as you keep it cold enough.
I followed the recipe to the T. It was far too runny, not enough flour for it to set. I wasted beautiful fruit. So sad.
Hi nancy..I’m so sorry that did not work out for you. Thanks for sharing the feedback and I hope you are still able to enjoy the seasons fruit. This recipe was adapted from Epicurious with wonderful results. I wonder if your fruit was extra juicy??
Eager to try this…… did you grease or butter the pan? And, what happens if you only have fat-free milk? Thank you???
Hi Sheila! Greasing the dish would definitely not hurt and I have not tried with non-fat milk but I can assume it wouldn’t be as “creamy” or “rich”.
Can I double this recipe?
Absolutely! The recipe should show the option to increase amounts.
How did you manage to add the flour into the dry mixture without getting something lumpy and curdled looking? My batter looks nothing like pancake batter and it unfortunately going in the trash because it looks so gross 🙁
Hi Sadie..I’m so sorry that happened! Did you bake it afterall and see how it turned out? Pancake batter does have some lumps in it or was your mixture a lot more dry?