Classic French Peach Almond Clafoutis with Slivered Almonds
A rustic French dessert that transforms simple ingredients into an elegant custard-like batter studded with sweet peach quarters and crunchy slivered almonds. The eggs and milk create a tender, pudding-like texture that puffs beautifully in the oven, while nutmeg adds warmth to complement the stone fruit. Perfect for summer dinner parties or casual family desserts when peaches are at their peak. This version stands out with its generous almond topping that provides delightful textural contrast to the creamy interior.
Ingredients
- 4 eggs
- ½ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 4 peaches, peeled and quartered
- ½ cup slivered almonds
- 1 cup milk
- ⅝ cup all-purpose flour, sifted
- 3 tablespoons unsalted butter, melted
Instructions
- 1
Preheat oven to 400°F
- 2
Combine eggs and sugar and whisk for 2 to 3 minutes until light and fluffy
- 3
Add flour, salt, and nutmeg to egg mixture
- 4
Pour in milk and melted butter and mix gently until smooth batter forms
- 5
Butter a cake pan or baking dish
- 6
Place peach quarters all over the base of prepared pan
- 7
Pour batter over peaches
- 8
Scatter slivered almonds over the top
- 9
Bake for 40 to 45 minutes until risen and golden brown
- 10
Leave to cool before serving
Tips
Use ripe but firm peaches that hold their shape during baking for the best texture and presentation.
Let the batter rest for 5 minutes before pouring over fruit to ensure smoother consistency and better rise.
Serve warm or at room temperature - clafoutis deflates as it cools but remains deliciously custardy.
Good to Know
Cover and refrigerate for up to 3 days. Best served within 24 hours for optimal texture.
Can be made up to 1 day ahead and served at room temperature or gently rewarmed.
Serve warm, at room temperature, or chilled. Dust with powdered sugar or serve with whipped cream if desired.
Common Mistakes
Don't overmix the batter to avoid a tough texture.
Use room temperature eggs to prevent lumpy batter.
Don't skip cooling time as clafoutis needs to set properly before serving.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen peaches instead of fresh?
Yes, but thaw and drain thoroughly first to prevent excess moisture from making the clafoutis watery. Pat dry before arranging in the pan.
What if I don't have nutmeg?
You can substitute with cinnamon, vanilla extract, or almond extract. Use 1/8 teaspoon of extract or same amount of cinnamon.
How long will this keep in the refrigerator?
Clafoutis keeps for up to 3 days covered in the refrigerator, though texture is best within the first day or two.