When you hear a word like clafoutis, what comes to mind? Something you eat or something you don’t want to catch? It is actually a baked French dessert of black cherries in a buttered dish covered in thick flan-like batter. Only, I didn’t know that when I made one with peaches from a recipe I found online. Apparently, any number of fruit options work quite nicely.
What I ended up was a delightfully simple peach dish with a texture somewhere between custard and cobbler. I love coming up with new things to take to our potluck dinners at our campground and despite its fancy name, the peach clafoutis was easy to separate for travel into a bag of dried ingredients, a bowl of peaches and one lemon along with the pie pan and zester. Eggs and milk were stored in a small cooler and the whole thing came together quicker than making a pie and it disappeared just as fast once served. Here it is for your cooking pleasure:
Peach and Lemon Clafoutis
3 medium peaches
½ cup all purpose flour
1/3 cup sugar (plus 1 tbsp to sprinkle on top)
1/2 tsp baking powder
1/4 tsp salt
1 cup milk
3 large eggs
1 tsp vanilla extract
2-3 tsp lemon zest (Optional: combine with orange zest)
Heat oven to 425F and grease a deep 9 inch pie pan or tart dish. Peel, cut and layer thin peach slices in a flat spiraling layer covering the bottom of the pan. Mix flour, sugar, baking powder and salt. Add milk, eggs, vanilla and lemon zest; whisk until smooth. (Original recipe on BakingBites.com suggests the milder Meyer lemons but I found that regular lemons work just fine for my crowd.) Pour mixture over peaches and sprinkle with sugar. Bake for 15 minutes at 425F. Turn down to 350F and bake for an additional 20-25 minutes. You can serve it warm or chilled.
This time of year is great for apple recipes too! What’s your favorite?
Reader Tip: If you have a mattress that is non-pillow top, consider turning it over 1-2 times a year to increase its longevity and balance out the wear on it. Submitted by Kim D.