Receta Peach Clafouti
Peaches are all I can think about this time of year. And every year, it’s the same. It’s the break between spring strawberries and late summer figs and blueberries. Peaches are the bright, juicy bridge carrying me into fall.
Every summer, when our counter is covered in peaches, cobbler is the first dessert we think of, but I’m here to tell you that I have a new favorite summer dessert.
The clafouti.
Last year, it was blackberry.
This year, it’s peaches.
No matter what you want to put in it – blueberries, cherries, or apricots – a clafouti is one of the quickest and easiest desserts to whip up. It’s almost a cross between a custard and a dutch baby pancake….which means it’s perfect dessert and it makes a killer breakfast.
The batter bakes up into a creamy mixture that wraps around the slices of peaches and the top crisps up, leaving a crust on top that’s just begging for a splash of milk or ice cream.
Still looking for your perfect summer dessert (or breakfast)? This might just be it.
A perfect light summer dessert, the clafouti is an easy way to show off juicy summer fruits. Cherries, peaches, berries - you name it.
Ingredients:
- 4 medium peaches
- 3 eggs
- 1/3 cup Dixie Crystals sugar
- 1 and 1/2 tsp vanilla bean paste (or vanilla extract)
- 1 cup lactose free milk
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup whole wheat pastry flour
- pinch cinnamon
- heavy cream, for topping (optional)
Directions:
Preheat oven to 400 degrees.
Spray or butter a 8×8 baking dish.
Slice the peaches and place in the dish.
Beat eggs until frothy.
Add sugar to eggs and mix.
Beat in the vanilla and milk until combined.
Slowly add the salt, baking powder, flour, and cinnamon until everything is combined.
Pour the batter over the peaches.
Bake at 400 for 35-40 minutes, until the batter is set.
Let cool for 5 minutes.
Serve warm or room temperature.
Disclaimer: This post was sponsored by NDC – all recipes and opinions are my own, as always. I also have an ongoing partnership with Dixie Crystals.