There’s something irresistibly charming about a clafoutis—a rustic French dessert that’s as simple to make as it is beautiful to serve. This Peach Blueberry Clafoutis with Crème Fraîche Whipped Cream takes the classic custardy treat and gives it a summery twist, layering juicy peaches and bursts of sweet-tart blueberries under a golden, lightly puffed batter. Finished with a dusting of powdered sugar and a dollop of tangy, velvety crème fraîche whipped cream, it’s the kind of dessert that feels both elegant and effortlessly homey—perfect for brunch, afternoon tea, or a light after-dinner sweet.
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Peach Blueberry Clafoutis with Crème Fraîche Whipped Cream
Serves: 6–8
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Ingredients:
2 large ripe peaches, peeled, pitted, and sliced thin
1 cup fresh blueberries
2 Tablespoons unsalted butter, divided at room temperature
1/3 cup, 1 Tablespoon and 1 teaspoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons gluten free all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
Confectioner’s sugar, for garnish (optional)
For the Crème Fraîche Whipped Cream:
½ cup heavy whipping cream, very cold
½ cup crème fraîche, cold
2 tbsp powdered sugar (or to taste)
½ tsp vanilla extract
Serves: 6–8
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Ingredients:
2 large ripe peaches, peeled, pitted, and sliced thin
1 cup fresh blueberries
2 Tablespoons unsalted butter, divided at room temperature
1/3 cup, 1 Tablespoon and 1 teaspoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons gluten free all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
Confectioner’s sugar, for garnish (optional)
For the Crème Fraîche Whipped Cream:
½ cup heavy whipping cream, very cold
½ cup crème fraîche, cold
2 tbsp powdered sugar (or to taste)
½ tsp vanilla extract
Instructions:
1. Prepare the Pan:
Preheat your oven to 350°F (175°C).
Generously butter a 9–10 inch glass pie dish or ceramic tart dish.
2. Arrange the Fruit:
Lay the peach slices evenly across the bottom of the buttered dish.
Sprinkle blueberries evenly over the peaches.
3. Make the Batter:
In a medium mixing bowl, whisk the eggs and sugar together until pale and slightly frothy.
Add the heavy cream, vanilla, and melted butter. Whisk until combined.
Sift in the flour and salt, whisking until the batter is smooth (it will be thin).
4. Assemble & Bake:
Pour the batter evenly over the fruit.
Bake for 40–45 minutes, until puffed, golden, and a knife inserted in the center comes out clean.
Remove from oven and let cool for at least 10 minutes. The clafoutis will deflate slightly as it cools—this is normal.
5. Make the Crème Fraîche Whipped Cream:
In a chilled mixing bowl, beat the heavy cream until soft peaks form.
Add the crème fraîche, powdered sugar, and vanilla, then beat again until medium peaks form (do not overwhip).
6. Serve:
Dust the cooled clafoutis generously with powdered sugar.
Cut into wedges, top with a dollop of crème fraîche whipped cream, and garnish with extra blueberries if desired.
1. Prepare the Pan:
Preheat your oven to 350°F (175°C).
Generously butter a 9–10 inch glass pie dish or ceramic tart dish.
2. Arrange the Fruit:
Lay the peach slices evenly across the bottom of the buttered dish.
Sprinkle blueberries evenly over the peaches.
3. Make the Batter:
In a medium mixing bowl, whisk the eggs and sugar together until pale and slightly frothy.
Add the heavy cream, vanilla, and melted butter. Whisk until combined.
Sift in the flour and salt, whisking until the batter is smooth (it will be thin).
4. Assemble & Bake:
Pour the batter evenly over the fruit.
Bake for 40–45 minutes, until puffed, golden, and a knife inserted in the center comes out clean.
Remove from oven and let cool for at least 10 minutes. The clafoutis will deflate slightly as it cools—this is normal.
5. Make the Crème Fraîche Whipped Cream:
In a chilled mixing bowl, beat the heavy cream until soft peaks form.
Add the crème fraîche, powdered sugar, and vanilla, then beat again until medium peaks form (do not overwhip).
6. Serve:
Dust the cooled clafoutis generously with powdered sugar.
Cut into wedges, top with a dollop of crème fraîche whipped cream, and garnish with extra blueberries if desired.
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