Peach Clafoutis

Originally Posted by Jess – August 20, 2015


I noticed that many of folks at the pickups this week had plums instead of peaches in their share boxes.  As we had peaches, I thought it would be a good time to highlight an easy Anderson family favorite with some of these delicious peaches.  Clafoutis (or clafoutis) is a light and delicious custard-type dessert, and works just as easily with plums as it does with peaches.

Tonight’s recipe adaptation is originally from the one and only diva of domestic, Martha Stewart. Here are the ingredients she uses:

  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1 cup sour cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 1 1/4 pounds peaches, halved, pitted, and cut into 1/2-inch slices (4 1/2 cups)
  • Confectioners’ sugar, for dusting

My only adaptation was to basically halve the recipe ingredients as most of our peaches were devoured before I had a chance to stash 4 1/2 cups worth.  Even halving the recipe makes a sizable amount.


Mix your ingredients (except for the fruit) and pour them into your baking dish, then add the fruit (so some of the fruit sits on top a bit.)


Like so!


Into the oven and 30-ish minutes later, I had this.  Definitely not as pretty as Martha’s, but sure tasty!


Sprinkle with powdered sugar at the end. (My kids helped, hence the sugar was a little heavy-handed in parts as you can see).  Always a hit.  Thanks, Martha for tonight’s version!  Please note there are many adaptations out there for those that prefer allergen free, low sugar, etc.  I hope you like it!


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.