cast iron peach clafoutis

Cast Iron Peach Clafoutis

Course Dessert
Cuisine cast iron
Cook Time 35 minutes
Total Time 35 minutes
Servings 2


  • 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


  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.

Recipe 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.