A warm slice of clafoutis is one of my favorite light desserts and occasional breakfast.
The very first time I tried clafoutis I hated it. The texture really threw me off. I was expecting something that had a thicker consistency like quiche, but clafoutis is much softer as it is a thick custard.
You see that hand down there? That’s my daughter right there. She insisted that she wanted to help and be in the picture. What you don’t see is my sister holding her arm still because Natushka kept waving that spoon up and down and trying to eat it. Needless to say, that spoonful was gone moments after this shot.
I was inspired to make this recipe after seeing a few online pop up and when I found a clafoutis recipe in Tartine, I knew I needed to make this right away. This clafoutis is lightly sweetened, gaining most of its sweetness from the fruit and caramelized sugar which also adds a wonderful crunch.
In this recipe (and in most of my recipes), I leave the peel of the peach on the fruit. I do this because it adds more texture, nutrients and a deeper flavor. I am generally not a fan of peeling my fruit unless absolutely necessary for the success of a recipe, but if you prefer your peaches peeled, that is fine too!