This Mini Peach Clafoutis dessert features fresh peach slices set in a creamy baked custard. Clafoutis is easy to make, only requires a few ingredients, and is a great dessert to showcase summer fruit. The small batch recipe uses a 6.5-Inch cast iron skillet that produces a dessert with crispy and sugary edges.
Mini Peach Clafoutis
Every summer, I can’t figure out which summer fruit I like better. Sometimes it’s berries, other times it is watermelon. Right now, peaches are currently in the lead. And rightfully so. I love the hand held nature of the sweet stone-fruit and the firm and juicy flesh. Plus, there is nothing like a big ol’ refreshing juicy peach on a hot summer day!
So, it was only fitting that I added fresh peaches to my first ever clafoutis dessert. And by first I mean first time eating and baking the dessert. This is a small batch recipe that uses a mini cast iron skillet that yields enough dessert for two people. You can get 4 slices of clafoutis, but you may not want to share.
In my testing I was so delighted at how easy this dessert is. It reminded me of making pancakes, only easier. All of the ingredients are mixed in a single bowl (well, two bowls if you count tossing the peaches with sugar and cinnamon), and the oven does all of the work. Thank goodness, because my pancake game is not that strong.
What Is Clafoutis
In traditional blog post form, here is the Wiki to give you some detailed background on the clafoutis dessert. But my lay-persons definition is a – Baked Custard Dessert Featuring Fruit. Even though there is a little flour in the dessert, there is not enough to make it a cake. The flour actually acts as a thickener for the egg and milk/cream mixture.
And, when I say fruit featured dessert, I mean any fruit. Peaches happen to be the star in this recipe. But since my first test bake of clafoutis, I have made a plum and cherry version. Probably because I have an abundance of stone-fruit on hand this summer!
What Does Clafoutis Taste Like
Think of clafoutis dessert like a baked custard with fruit in it. The center is soft – yet firm – and creamy, and the edges bake up crispy and are sweetened with the juices from the fruit . So, there is a great juxtaposition of textures, and the fresh fruit is what drives home the sweetness which makes this a great summer dessert.
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What You Need To Make Mini Peach Clafoutis
- Fresh Peach – Always fresh when in season! Otherwise, frozen peaches that have been thawed can work.
- Lemon Juice
- Ground Cinnamon
- Large Egg + Egg Yolk
- Granulated Sugar
- Vanilla Extract
- Heavy Cream
- Milk – Any milk will work, even non-dairy.
- All-Purpose Flour
- Unsalted Butter
- 6.5-Inch Cast Iron Skillet – I recommend a cast iron skillet to get crispy, golden edges. Otherwise, a small oven-safe skillet, or small casserole dish will work.
- Mixing Bowl(s)
- Large Liquid Measuring Cup
Tips For Making Clafoutis
- Use fresh fruit – I’m a broken record on this lately … but I always recommend fresh fruit in season. Frozen peaches that have been thawed can work. Just note they may not bake as firm as a fresh peach slice will.
- Whisk the eggs and sugar until pale – The eggs serve a couple purposes in the clafoutis: to make the creamy, custard-like filling, and to help the clafoutis to rise and puff. Whisking the eggs for a couple minutes incorporates air and ensures the egg white and egg yolks are well combined.
- Use cream and milk – This is a baked custard dessert. To achieve the rich and creamy texture of baked custard, cream is huge help!
- Preheat the skillet – Much like a Dutch Baby or popover, adding the batter to a hot pan creates steam which in turn makes the bake rise. I also recommend pre-heating the skillet because when you add the fruit juices, they will create a sugary crust on the outside of the clafoutis.
- Use the fruit juice – To the point above, use the fruit juices that develop when you prepare the peaches! This sugary sweet goodness creates a sugary sweet crunch on the exterior of the clafoutis.
- Be careful with the preheated skillet! – I speak from experience … it may be easy to forget that your baking vessel has been warming in a hot oven. Use proper hand protection when handling the hot skillet.
- Enjoy the clafoutis the day it is baked – Leftovers can be re-heated, or even enjoyed cold. But don’t expect the crispy edges to still be intact. The edges of the clafoutis will likely soften if left overnight.
Common Questions To Make Mini Peach Clafoutis
I have not tested doubling the recipe. I would say if you want to try it, use two whole eggs (instead of two eggs AND two egg yolks). Please note I have not tested this and I can’t say for certain how it would turn out.
Yes – any fresh fruit will work great in clafoutis!
If it is a granulated or ‘dry’ sugar. Otherwise a liquid sweetener – like maple syrup or honey – may add too much liquid to the batter.
I recommend it to get a smooth and creamy custard-like center. That said, I have seen recipes that use one or the other.
Yes. Clafoutis batter reminds me of a crepe or dutch baby pancake batter.
Any small baking vessel will work – keeping in mind this is a small batch recipe. A small pie dish, casserole dish, or oven-safe skillet can work.
I recommend pre-heating the skillet to get the crispy and and sugary edges. And the preheated skillet also aids in ‘puffing’ the clafoutis while it bakes.
It is like a baked custard with crispy edges.
When the center is set and the edges are crispy and golden brown. Keep in mind it is like a baked custard so the center may look jiggly.
More Peach Dessert Recipes
- Chocolate Stone Fruit Cobbler – Mini Dessert
- Peach Monkey Bread Muffins
- Mini Peach and Cream Cheese Tarts
- Peach Mousse Trifle
- Mini Peach Caramel Cake
- Peaches and Cream Mini Pies
Mini Peach Clafoutis
- 1 fresh peach, cut into slices
- 1/2 teaspoon lemon juice
- 1 teaspoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1 large egg yolk
- 1/3 cup granulated sugar (divided in half)
- 1/2 teaspoon vanilla extract
- 4 tablespoons heavy cream
- 4 tablespoons milk, any kind
- 1/4 cup + 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon unsalted butter
- Slice the peach into 1/4 inch slices and add to a small mixing bowl. Sprinkle the lemon juice, flour, cinnamon, and half of the sugar over the top of the peaches. Mix until the peaches are coated. Set aside.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. While the oven is preheating, place the cast iron skillet in the oven to heat up.
- In a small mixing bowl or large liquid measuring cup, add the egg, egg yolk, and the other half of the sugar. Whisk vigorously until the eggs are light and pale. Add the vanilla, cream, and milk and continue to whisk until the batter is fully combined.
- Sprinkle the flour and salt into the liquid ingredients and mix until just incorporated and smooth. Note – the batter will be 'liquidy', similar to a crepe batter.
- Once the oven has preheated, carefully remove the cast iron skillet from the oven. Add the butter to the hot skillet and swirl around to completely coat the bottom and sides of the skillet.
- Spoon the juices from the fresh peaches into the hot skillet and swirl around to coat the bottom of the skillet. Then, pour the clafoutis batter into the skillet. Evenly distribute the peach slices into the batter.
- Bake the clafoutis for 35 – 40 minutes, or until the edges are golden brown. Note – clafoutis is an eggy dessert and will bake as such. The edges will look crispy and golden while the center will be soft and custard-like.
- Allow the clafoutis to cool slightly in the skillet set on a wire cooling rack. Serve warm or at room temperature. Dust the top with powdered sugar if you like, before slicing and serving. The clafoutis is best enjoyed the day it is baked. Enjoy!