Cast Iron Peach Clafoutis

I’m spoiled: I have known love and adventure, the embrace of family and the warm wash sun on my face as I greet the golden morning in some distant land. I am spoiled: I have had a tree-ripened peach, dripping with flavor and sweetness—Oz fruit after months of Kansas. I am spoiled: on good years I have boxes of perfect peaches, the best peaches, and I’m not just saying that because my brother and his family own the orchard, tree ripened and unsprayed, the peaches worth waiting for.

Clafoutis, almost crepe, almost custard, is properly made with dark cherries; this variation with peaches might more accurately be named a Flaugnarde- but I barely know how to say clafoutis.

Whatever you call it, it’s the perfect foil for summer fruit. I added a step, not to make your life difficult, but because I think that almost every dessert is better with a bit of carmalization. Clafoutis, even with an added step, is still so easy to make—the french buckle or betty or cobbler.

Cast Iron Peach Clafoutis

A soft vanilla scented batter, buttery crisp around the edges and loaded with sweet summer peaches.

Makes enough for one 8 inch cast iron skillet- this recipe could be easily doubled for a larger pan. It’s not fussy just as a summer dessert should be.

Ingredients

• 2 eggs
• 2 Tbsps. AP flour
• a pinch of salt, or two pinches if using unsalted butter
• 1 tsp. pure vanilla extract
• ½ cup whole milk
• 2 Tbsps sugar- divided

• 2 medium size ripe peaches
• 2 Tablespoons butter

Directions 

1. Combine eggs, milk, flour, vanilla, and 1 tablespoon of the sugar in a blender and process until completely smooth, scraping down the sides of the blender if necessary to incorporate all the flour, about 15-30 seconds. Alternately you could use a bowl and a whisk. Allow the batter to rest 15-30 minutes.
2. Pre-heat oven to 350 degrees
3. Over a medium low heat melt the butter in the cast iron and simmer until the butter just begins to turn golden brown. Add the other tablespoon of sugar and continue to gently simmer for another 3-5 minutes, lowering the heat if necessary to avoid burning. Slice the peaches- I don’t bother with peeling mine-and gently arrange in the simmering butter/sugar mixture. Continue to simmer for another three to five minutes.
4. Remove from heat, allow to cool slightly and slowly pour the batter over the peaches.
5. Bake for 30-35 minutes until the edges are golden and begin to pull away from the pan, and the custard is fully set.
6. Serve warm, dusted with confectioners sugar or topped with a dollop of whipped cream or vanilla ice cream.

Additional notes-

What do I mean by a medium peach? About 5-7 ounces. And seriously, if you find yourself in Missoula MT in the summer do yourself a favor and check out Forbidden Fruit Orchard at the local farmers market.

I don’t peel my peaches, I do rinse them well under warm water and rub off some of the fuzz, paring or peeling as necessary to remove bruised bits. When I do peel peaches, I do it like this.

Browning the butter and lightly caramelizing the peaches before baking adds another level of flavor but isn’t strictly necessary. I figure that the batter has to rest a bit anyway so why not, how much you brown the butter and caramelize the peaches is a personal choice but I like to err on the lighter side to avoid burning, especially in the cast iron where it’s harder to see the changes in color. For this recipe I aim for somewhere between step one and two in this bon appetit article.

Cast Iron Peach Clafoutis

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Cook Time 35 mins

Total Time 35 mins

Course Dessert

Cuisine cast iron

Servings 2

Ingredients

  

1x2x3x

• 2 eggs
• 2 Tbsps. AP flour
• a pinch of salt or two pinches if using unsalted butter
• 1 tsp. pure vanilla extract
• ½ cup whole milk
• 2 Tbsps sugar- divided
• 2 medium size ripe peaches
• 2 Tablespoons butter

Instructions

 

• Combine eggs, milk, flour, vanilla, and 1 tablespoon of the sugar in a blender and process until completely smooth, scraping down the sides of the blender if necessary to incorporate all the flour, about 15-30 seconds. Alternately you could use a bowl and a whisk. Allow the batter to rest 15-30 minutes.
• Pre-heat oven to 350 degrees
• Over a medium low heat melt the butter in the cast iron and simmer until the butter just begins to turn golden brown. Add the other tablespoon of sugar and continue to gently simmer for another 3-5 minutes, lowering the heat if necessary to avoid burning. Slice the peaches- I don’t bother with peeling mine-and gently arrange in the simmering butter/sugar mixture. Continue to simmer for another three to five minutes.
• Remove from heat, allow to cool slightly and slowly pour the batter over the peaches.
• Bake for 30-35 minutes until the edges are golden and begin to pull away from the pan, and the custard is fully set.
• Serve warm, dusted with confectioners sugar or topped with a dollop of whipped cream or vanilla ice cream.

Notes

Makes enough for one 8 inch cast iron skillet- this recipe could be easily doubled for a larger pan. It’s not fussy just as a summer dessert should be.

I don’t peel my peaches, I do rinse them well under warm water and rub off some of the fuzz, paring or peeling as necessary to remove bruised bits.

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