Name: French Fruit Clafoutis Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1/4 cup unsalted butter, melted; 3 large eggs, room temperature; 1/4 cup plus 1 tablespoon packed light brown sugar; 1/3 cup plus 2 tablespoons all-purpose flour; 1/8 teaspoon salt; 2 tablespoons whole milk; 1/2 teaspoon vanilla extract; 1/4 cup blueberries; 2 peaches, sliced; Powdered sugar; Ice cream

Jump to Recipe· 4.5 from 52 reviews

I’m so excited to share this French Fruit Clafoutis Recipe with you—it’s one of those simple yet stunning desserts that never fail to impress. It strikes the perfect balance between a light cake and a custard, making it an ideal treat for when you want something sweet but not overly rich. Plus, the juicy peaches and bursts of blueberries make each bite irresistibly fresh and flavorful.

Whether you’re looking for a relaxed weekend dessert or a charming dish to bring to a summer brunch, this French Fruit Clafoutis Recipe works beautifully every time. I love how its rustic charm feels fancy without requiring any complex baking skills, so you can enjoy baking without the stress.

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Why This Recipe Works

Simple Ingredients: Uses pantry staples and fresh fruit, making it accessible and easy to pull together.
Perfect Texture: The batter creates a custardy center with a lightly crisp golden top every time.
Flexible Fruit Options: You can swap the peaches and blueberries with almost any fresh fruit you love or have on hand.
Beginner-Friendly: No complex layering or folding techniques—just whisk, pour, and bake!

A close-up view of a single slice of fruit-topped cake being lifted from a black pan by a silver spatula, showing one thick cake layer with a light golden-brown color and a soft texture. The top layer is scattered with soft blueberries that have released some dark purple juice and thin slices of reddish and yellowish fruit, likely peach and plum. The background shows the rest of the cake inside the pan on a white marbled surface with a blue and white striped cloth blurred behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This French Fruit Clafoutis Recipe relies on a handful of ingredients that blend beautifully into a smooth, delicate custard perfect for soaking up the sweetness of fresh fruit. Choosing the right fruit and butter really makes the difference between good and unforgettable!

Unsalted Butter: Melting and brushing the pan with butter prevents sticking while adding a subtle nutty richness.
Eggs: They provide the structure and light fluffiness crucial for that signature clafoutis texture.
Light Brown Sugar: Adds a gentle caramel depth to balance the fruit without overpowering it.
All-Purpose Flour: Just enough to thicken the batter and give it that custard consistency without becoming cakey.
Salt: Enhances all the sweet flavors and balances the richness.
Whole Milk: Keeps the batter smooth and tender, substitutable with cream for extra indulgence.
Vanilla Extract: A touch of vanilla warms the flavor profile and pairs wonderfully with stone fruits.
Blueberries and Peaches: Their juicy sweetness and vibrant colors bring life and freshness to this traditional French dessert.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this French Fruit Clafoutis Recipe is how easy it is to make it your own. I often switch up the fruit depending on the season or what’s ripe at the market—I once tried it with cherries and it was a total hit! Feel free to experiment with the sugar level or add a sprinkle of cinnamon for a cozy twist.

Variation: Swapping peaches for sliced plums gives it a beautifully deep color and a slight tartness I really enjoy.
Dairy-Free Adaptation: I’ve substituted the milk with almond milk and swapped butter for coconut oil when friends came over with dietary restrictions — still delicious!
Extra Flavor: Adding a splash of almond extract along with vanilla gives the clafoutis a lovely nutty aroma.

Step-by-Step: How I Make French Fruit Clafoutis Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Then, melt the butter and use a pastry brush to generously coat your skillet or pie pan—this ensures your clafoutis won’t stick and will have that beautiful buttery crust on the edges. I like using a 9-inch cast iron skillet because it heats evenly and adds a rustic touch to the presentation.

Step 2: Whisk Together the Batter

In a bowl, beat the eggs with the light brown sugar until the mixture becomes light and fluffy—this usually takes about 2-3 minutes if you have a hand mixer, or a bit longer by hand. Gradually add in the flour, salt, milk, and vanilla to form a smooth, creamy batter. The key is not to overmix once you add the flour so your clafoutis stays tender, not tough.

Step 3: Add the Fruit and Bake

Pour the batter carefully into your buttered pan, then gently nestle the blueberries and peach slices on top—don’t stir them in, just let them peek through the batter. Bake for about 45 to 50 minutes until the top is golden and a toothpick inserted in the center comes out mostly clean. You want the center to be set but just a little jiggly for that perfect custard-like texture.

Step 4: Cool and Serve

Once baked, let the clafoutis cool for at least 10 minutes before slicing. This patience really helps it set up nicely without falling apart. Dust with powdered sugar or serve with a scoop of vanilla ice cream if you’re feeling indulgent—I promise, it’s amazing either way!

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Tips from My Kitchen

Use Room Temperature Eggs: It helps the batter whip up lighter and more uniformly.
Fruit Placement: Don’t mix fruit into the batter; placing it on top maintains that lovely, rustic look after baking.
Watch Your Bake Time: Oven temps vary, so start checking around 40 minutes to avoid overbaking and losing that silky texture.
Rest Before Serving: Letting it cool for a bit helps the custard firm up, making slicing easier and neater.

How to Serve French Fruit Clafoutis Recipe

A round baked dessert in a black skillet shows a top layer of golden-brown cake with many slices of mixed stone fruits like peaches, nectarines, and plums, arranged in a semi-random pattern, with whole blueberries scattered in between. The fruit slices have warm colors like yellow, orange, red, and purple, contrasting with the fluffy, light yellow cake base that is spongy and slightly uneven in texture, filling the entire skillet. The skillet is placed on a soft cloth with blue and white stripes, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a dusting of powdered sugar—it adds a touch of sweetness and makes the clafoutis look pretty without overpowering the delicate fruit flavors. On special occasions, a scoop of vanilla ice cream or a dollop of lightly whipped cream is my go-to. Sometimes, I even sprinkle chopped toasted almonds for a bit of crunch that contrasts so nicely with the custard.

Side Dishes

This clafoutis shines as a standalone dessert, but if you’re serving it at brunch or tea time, I love pairing it with a simple green salad dressed with lemon vinaigrette or a cup of freshly brewed coffee or tea. It’s light enough that you won’t feel weighed down but satisfying enough to leave you smiling.

Creative Ways to Present

For more festive occasions, I like to bake this clafoutis in individual ramekins—it adds charm and makes servings easy and elegant. Another fun trick I’ve tried is swirling a bit of berry coulis on the plate before putting the slice on top; it looks gorgeous and adds a nice tangy garnish. Once, I even layered the fruit a bit denser on top for a “fruit crown” effect that wowed my guests!

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored covered in the fridge for up to 3 days. I recommend wrapping the clafoutis tightly with plastic wrap to keep it moist and avoid it picking up other fridge odors. When I’ve done this, I’ve found it still tastes fresh and holds onto its texture quite well.

Freezing

Freezing clafoutis is possible but I prefer to freeze single serving slices wrapped tightly in foil and in an airtight container. Though the texture softens a bit on thawing, it’s still great for quick desserts, especially when topped with fresh fruit or ice cream after reheating.

Reheating

I reheat leftovers gently in a 325°F oven for about 10-15 minutes to warm through without drying out. Microwaving works too, just be careful to heat in short bursts so it doesn’t become rubbery. Sometimes a quick reheat with a scoop of ice cream makes it feel like you’re enjoying it fresh again.

FAQs

Can I use other fruits instead of peaches and blueberries?

Absolutely! This French Fruit Clafoutis Recipe is incredibly versatile. You can swap the peaches and blueberries for cherries, plums, apples, or pears—just adjust the baking time slightly depending on the moisture content of the fruit.
What’s the best pan to bake clafoutis in?

I prefer a 9-inch cast iron skillet because it heats evenly and gives a nice rustic look. However, any deep pie pan or oven-safe dish of similar size works well—just make sure it’s well buttered to prevent sticking.
Can I make this French Fruit Clafoutis Recipe ahead of time?

Yes! You can prepare it a day ahead and store it covered in the refrigerator. Just bring it to room temperature before serving or reheat gently in the oven for best results.
How do I know when the clafoutis is done baking?

The top should be golden brown and set, but the center should still have a slight jiggle when you gently shake the pan. A toothpick inserted should come out mostly clean but might have a few moist crumbs.
Can I use less sugar or a sugar substitute?

Yes, you can reduce the sugar slightly, especially if your fruit is very sweet. For sugar substitutes, choose ones suitable for baking and keep in mind the texture may vary slightly from the original.

Final Thoughts

I always find that making this French Fruit Clafoutis Recipe brings a little slice of France into my kitchen—and I hope it does the same for you. It’s one of those comforting recipes that feels both homey and special, perfect for sharing with loved ones or savoring quietly with your favorite cup of tea. Give it a try—you’ll love how effortlessly it fills your home with warmth and sweet, fruity goodness.