Flour: Structural foundation binding ingredients; all-purpose flour works perfectly.
Tools to Prep Ina Garten Peach Clafoutis Smoothly
Blender: Essential for mixing the clafoutis batter smoothly and quickly.
9-inch baking pan or cast-iron pan: Perfect for even baking and beautiful presentation.
Medium-sized bowl: Ideal for tossing peaches with sugar and lemon zest.
Measuring cups and spoons: Crucial for accurate ingredient proportions.
Toothpick: Helps check the doneness of the clafoutis.
Zester or grater: Needed for creating lemon zest.
Spatula: Great for spreading batter evenly and scraping blender sides.
Cooling rack: Optional for allowing the clafoutis to cool properly.
Powdered sugar sifter: Useful for elegant final dusting.
Instructions to Bake Ina Garten Peach Clafoutis
Peachy Summer Delight
Oven Prep Cozy kitchen space gets ready with a warm 350°F embrace. A buttered baking pan waits for magic to happen.
Fruit Tango Fresh peaches dance with zesty lemon whispers and sweet vanilla hints, spreading beautifully across the pan.
Silky Batter Creation Blender whirls ingredients into a smooth, dreamy mixture that will transform into a custardy cloud.
Baking Adventure Soft batter cascades over juicy peaches, optional sugar crystals sparkling on top like morning dew.
Golden Moment Watch your clafoutis transform into a golden-edged beauty, edges crisp and center gently trembling with anticipation.
Cooling Interlude Let the dessert rest and settle, warmth slowly softening its delicate texture.
Serving Elegance Dust with powdered sugar, slice into wedges, and welcome summer's sweet embrace on a plate.
Try These Variations on Ina Garten Peach Clafoutis
Swap peaches with seasonal berries, cherries, or plums for a delightful twist on the classic clafoutis. Each fruit brings its unique flavor profile and vibrant color to the dessert.
Fold in toasted almond slivers or chopped pecans into the batter for added crunch and nutty depth. These mix-ins create an unexpected layer of complexity in every bite.
Experiment with spices like ground cinnamon, cardamom, or nutmeg to elevate the base recipe. A pinch of these warm spices can transform the clafoutis into a more sophisticated dessert.
Prepare the batter and slice fruits in advance, storing them separately in the refrigerator. Assemble and bake just before serving to ensure maximum freshness and a perfectly tender texture.
Replace milk with almond milk or coconut milk for a lighter, lactose-free version. This simple swap maintains the creamy consistency while catering to different dietary preferences.
Serve Ina Garten Peach Clafoutis the Easy Way
Serve with Fresh Whipped Cream: Dollop homemade whipped cream on top for a luxurious, creamy contrast to the warm, sweet peach clafoutis.
Pair with Vanilla Ice Cream: Add a scoop of cold vanilla ice cream alongside the warm dessert for a delightful temperature and texture combination.
Garnish with Fresh Mint: Sprinkle chopped fresh mint leaves for a bright, herbal touch that complements the sweet peaches and delicate custard.
Enjoy with Breakfast Coffee: Serve as a decadent breakfast treat alongside a hot cup of coffee or cappuccino for a indulgent morning experience.
Best Way to Store Leftover Ina Garten Peach Clafoutis
Refrigerate Wisely: Store leftover clafoutis in an airtight container within the refrigerator for up to 3 days. Keep the dessert covered to maintain its delicate texture and prevent absorption of other food odors.
Freeze for Later: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. Frozen clafoutis can last up to 2 months. Thaw overnight in the refrigerator before gently reheating.
Reheat with Care: Warm the clafoutis in the oven at 325°F for 10-15 minutes to restore its original soft, custardy texture. Avoid microwaving, which can make the dessert tough and rubbery.
Serve at Perfect Temperature: Allow the clafoutis to rest at room temperature for 10-15 minutes after reheating. This helps the flavors develop and ensures a more enjoyable eating experience with a slightly warm, silky consistency.
Ina Garten’s peach clafoutis brings French countryside charm to summer desserts with delicate layers of fresh peaches nestled in a custardy base. Simple ingredients and elegant presentation make this classic French treat a perfect finale for weekend gatherings.
Ingredients
Scale
2 cups (10 oz / 284 g) peaches, pitted and thinly sliced
1 lemon, zested
3 large eggs, room temperature
1 ¼ cups (296 ml) whole milk
⅔ cup all-purpose flour
⅓ cup + 1 tbsp granulated white sugar, divided
1 tbsp unsalted butter, melted (plus more unmelted butter for greasing the pan)
2 tsp vanilla paste
1 tbsp demerara sugar (optional, for a crunchy top)
¼ tsp kosher salt
Powdered sugar, for dusting
½ tsp almond extract
Instructions
Preparation: Preheat oven to 350°F, positioning rack centrally. Thoroughly butter a 9-inch baking dish or cast-iron skillet with unsalted butter.
Fruit Seasoning: Toss fresh peaches with lemon zest, granulated sugar, and vanilla paste. Distribute seasoned peaches in a uniform layer across the buttered pan.
Batter Creation: Blend whole eggs, white sugar, whole milk, melted unsalted butter, kosher salt, and vanilla extract in a blender until silky smooth. Incorporate all-purpose flour, mixing until batter becomes completely homogeneous.
Assembly and Baking: Pour batter evenly over peaches, covering completely. Optional: Sprinkle demerara sugar on top for textural contrast. Bake 40-55 minutes until edges turn golden and center remains slightly soft.
Doneness Check: Verify baking with a toothpick – it should emerge with minimal, slightly damp crumbs. Remove from oven and rest 10-15 minutes to reach ideal serving temperature.
Serving: Dust with powdered sugar, slice into elegant wedges, and serve while warm to maximize flavor and delicate texture.
Notes
Select Ripe Peaches: Choose fragrant, slightly soft peaches that yield gently when pressed, ensuring maximum sweetness and flavor for your clafoutis.
Butter Matters: Use high-quality unsalted butter for greasing the pan, which prevents sticking and adds a rich, subtle flavor to the dessert.
Blending Technique: Pulse ingredients in the blender just until smooth to avoid overworking the batter, which can make the clafoutis tough instead of delicate.
Temperature Check: Watch the baking time carefully; ovens vary, so start checking at 40 minutes to prevent overbaking and maintain the signature custardy texture.
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Diploma: Grand Diplôme®
Focus: Intensive training in classic French cuisine and pastry techniques, combining the Diplôme de Cuisine and Diplôme de Pâtisserie.
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.
Isabella Rodriguez
Co-Founder & Content Creator
Expertise
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.