Ina Garten Peach Clafoutis

I had peaches on the counter and cobbler on the brain—but I wanted something quieter, more refined. Clafoutis is that: a custardy, just-sweet-enough bake that highlights the fruit instead of burying it.

Ina’s version leans into vanilla and almond, and the batter comes together in minutes. It’s the kind of dessert that feels elegant but never fussy.

Here’s how I made it Ina-level.

Why I’d Make It Again

The texture is what got me. Somewhere between a Dutch baby and a light bread pudding, it cradles the peaches without turning soggy. And the golden, barely crackled edges? That’s where the demerara sugar earns its keep.

It’s sweet enough for dessert, but I’ve served it at brunch too—barely dusted with powdered sugar, still warm from the oven.

Not Just What—But Why

• Fresh peaches (2 cups, sliced) – Ripe but firm. Too soft and they collapse into mush.
• Vanilla paste (2 tsp) – Adds depth you don’t get from extract alone. I tried extract once—still good, just less pronounced.
• Lemon zest (from 1 lemon) – Brightens the batter and keeps it from feeling too heavy.
• Almond extract (½ tsp) – A small amount makes the whole thing sing. Don’t go overboard.
• Whole milk (1¼ cups) – Gives the custard its richness. I wouldn’t substitute low-fat here.
• All-purpose flour (⅔ cup) – Just enough to set the structure without making it cakey.
• Demerara sugar (1 tbsp, optional) – Adds a gentle crunch to the top. Worth it.

Safe Substitutions

• Fruit: I’ve tried this with cherries (classic) and blueberries—both worked, but peaches remain my favorite.
• Milk: Half-and-half makes it extra rich, but be careful—it sets a little firmer.
• Pan: A cast-iron skillet browns the edges better than ceramic.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Watery center	Too much fruit or underbaked	Use firm-ripe peaches and test with a toothpick
Rubbery texture	Overmixed the batter	Blend just until smooth
Burned edges	Pan too close to heat or too thin	Use center rack and a heavy pan

How to Make Ina Garten’s Peach Clafoutis

1. Preheat oven to 350°F. Grease a 9-inch baking dish or cast iron skillet.
2. Prepare peaches: Toss sliced peaches with lemon zest, vanilla paste, and 1 tbsp sugar. Spread evenly in pan.
3. Make batter: In a blender, combine eggs, milk, melted butter, ⅓ cup sugar, salt, almond + vanilla extracts. Blend briefly, then add flour and pulse until just combined.
4. Assemble: Pour batter gently over peaches. Sprinkle demerara sugar on top if using.
5. Bake: 40–60 minutes, until golden on the edges and just set in the center. A few damp crumbs on a toothpick are okay.
6. Cool 10–15 minutes. Dust with powdered sugar. Serve warm or room temp.

Notes From My Kitchen

• I always blend the wet ingredients first, then add the flour last—it prevents overmixing.
• You can prep the batter a few hours ahead and refrigerate. Just give it a quick stir before pouring.
• A splash of Calvados or peach schnapps in the batter? Very French, very good.

Leftover Notes

• Fridge: Keeps 2 days, covered. Best served slightly warm.
• Freezer: Wrap slices tightly. Reheat in a 350°F oven for 10 minutes.
• Microwave: 30 seconds on medium power brings it back to life.

Reader Qs Answered

Q: Can I make this without a blender?
A: Yes. Whisk well by hand and sift in the flour to avoid lumps.

Q: Can I use canned or frozen peaches?
A: You can, but thaw and pat them dry first. Excess moisture can make the custard watery.

Q: Should I peel the peaches?
A: I don’t. The skin softens in the oven and adds color. But you can if you prefer.

Try More Recipes:

• Ina Garten Spicy Hermit Bars
• Ina Garten Chocolate Orange Cake
• Ina Garten Pecan Sandies