Go Back
Cherry & Peach Clafoutis | Taste and Tipple

Cherry & Peach Clafoutis

Course Dessert
Cuisine French
Keyword Cherry and Peach Clafoutis
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Author Yvonne Langen


  • butter for greasing the pan
  • 1 tbsp granulated sugar, for dusting the pan
  • 4 large eggs
  • ½ cup sugar
  • ½ tsp salt
  • 1 cup milk
  • 1 tbsp vanilla extract
  • Zest one lemon
  • 2 tbsp melted butter
  • ¾ cup all purpose flour
  • 2 cups black cherries pitted
  • 1 peach thinly sliced
  • powdered sugar for dusting


  1. Preheat oven to 350F degrees. Butter and lightly dust a 9-inch round pie dish or cast iron pan with granulated sugar. Set aside.

  2. In a blender, combine the eggs, sugar, salt, milk, lemon zest, and vanilla extract. Blend just until combined. Add the flour and blend again, just until combined and smooth. Finally, add the melted butter and pulse a few times to incorporate into the batter. (You can mix the ingredients by hand, if you don't have a blender.)

  3. Arrange cherries around the perimeter of the prepared pie dish. Create a ring of thinly sliced peaches inside the cherries on the perimeter, repeat cherries and peaches until you reach the centre of the dish. Slowly pour in batter, trying not to disturb the pattern.

  4. Bake in the preheated oven for 45 minutes to one hour or until the custard is just set. A wooden skewer inserted in the center should come out relatively clean. Remove from the oven and let it cool slightly.

  5. When ready to serve, dust with powdered sugar. You can serve the clafoutis warm, at room temperature or cold. 

Recipe Notes

Recipe adapted from: "Cherry Clafoutis." Olivia's Cuisine. July 2017.