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Peach Clafouti

Written by Cris, Special Contributor

There are few things I will turn the oven on for during the summer, this clafouti (cla-foo-tee) is one of them. Sweet summer fruit is delicious enough, but sometimes I want something rich and sinful. Being health conscious creates some guilt, adding fruit to the mix gives me a reasonable excuse to indulge. I have tinkered with this recipe over the years, reducing both sugar and fat, while upping the fruit. Friends have enjoyed all versions and liked the lighter ones just as much. The fruit would sometimes sink and disappear, so now I cut the peaches into thick slices, 3/4″ thick, so they will not be buried under the batter. My lighter version is so full of sweet, healthy fruit that I feel good about treating myself and others.

Peach Clafouti

1/2 cup (one stick) butter
2 cups flour
1 cup sugar
1/2 tsp salt
4 tsp baking powder
1 1/4 cups milk
1/2 tsp pure vanilla extract
3 Costco sized peaches, peeled and sliced (about 3 cups)
1/2 cup fresh blueberries
2 tbsp raw sugar

Put butter in 13×9-inch baking dish in 350-degree oven till melted, set aside.

Whisk flour, sugar, salt (skip if using salted butter) and baking powder in large bowl. Add milk and vanilla, and whisk until blended. Pour batter over melted butter and cut through a few times with a rubber spatula. Make sure to push batter into corners of the pan.

Drain any juice from peaches and place slices evenly over batter, dot with blueberries next. Don’t worry if the fruit sinks.

Bake at 350 degrees until top is browned, about 50 minutes.

Sprinkle with raw sugar for a nice crunch.
Serve warm, with vanilla ice cream or a little whipped cream. Heaven!