Blueberry Peach Clafoutis

August 29, 2019
Blueberry peach clafoutis

As summer begins to draw to an end, I find that I want to hold onto the summer flavours just that much more. This is a traditional French dessert made with a thick custard and has a beautiful flavour. I use an oval dish that I picked up at Ikea. You don’t need to run out and buy something to make this a glass pie dish works as well. My Blueberry Peach Clafoutis is based on the traditional clafoutis, but instead of cherries, I wanted to use some other summer flavours.

The Batter:

peach blueberry clafoutis batterThe clafoutis batter is a straightforward one that is very similar to that of custard or flan where eggs and milk make up most of the recipe. You can change out the fruit and berries for just about any other kind. You might want to choose something that has a strong flavour. The more traditional clafoutis uses whole cherries including the pits, this gives it an almondy flavour. Other alternatives are raspberries, apricots, or even cooked apples. For the best batter, make sure to use room temperature eggs and milk.

Fruit Preparation:

peaches and blueberryI love peaches, so it was only natural to use them in this recipe, and my dad had brought me some wild blueberries. For best results, you will want to peel the peaches and then cut them into eight sections. They will be soaking in the rum syrup for a while, and without the skin, they will absorb more which makes them delicious. I never really measured out the blueberries I just added enough to the bottom of the dish to cover it. After the peaches soaked in the rum syrup, you can either discard it or drizzle some of it over the fruit before adding the batter to the dish.

This is super easy, and it turns out very lovely. You will want to serve it warm and you can either put some whipping cream or ice cream on top. I hope you enjoy my Blueberry Peach Clafoutis recipe because my family sure did. Good Luck and Happy Baking.

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blueberry peach clafoutis

Other Summer Recipes:

Mini Rustic Peach Pies

Rhubarb Apple Tart

Blueberry Peach Clafoutis

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
By Teresa Serves: 6-8
Prep Time: 25 minutes + 30 minutes setting time Cooking Time: 35-45 minutes Total Time: approx. 1 hour


  • Rum Syrup
  • 100mL spiced rum
  • 1/2cup (100g) caster sugar
  • Batter
  • 1/3 cup+ 1tsp (60g) flour
  • 1/4 cup (60g) sugar
  • 1/4 tsp salt
  • 2 eggs + 2egg yolks
  • 2 tsp vanilla
  • 1 1/4 cup whole milk
  • 1 lemon zest
  • 3 peaches- peeled and sliced
  • approx. 1/4cup blueberries (you can use frozen if you don't have fresh)



Grease baking dish


Slice each peach into eight sections


In a saucepan add together spiced rum and sugar.


Bring to boil and reduce heat. Simmer for 5 minutes and remove from heat. Add in peach slices and set aside


For the batter whisk together flour, sugar, salt, and eggs in a small bowl.


Add in the milk and the zest and whisk until thoroughly mixed. Let sit for 30 minutes.


Once the batter has rested, preheat oven to 425℉


Place fruit into the bottom of the dish and pour mixture over the fruit. If you want you can add some more blueberries


back for 30-35 minutes. The edges should be puffy, and a little brown, and the centre should have a slight wiggle. If the centre moves to much bake for another 5 minutes.


Remove from the clafoutis from the oven and increase oven to 500℉.


Sprinkle sugar over the top and put back into the oven once it had reached temperature and bake for another 5-10 minutes. You want the sugar to brown but not burn.


Remove and cool on a wire rack.


Serve slightly warm.


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