white peach & boysenberry clafoutis

Last night, I went to enjoy a wonderful “mommy date” with my oh-so-awesome friend Laura at the fabulous Ella in downtown Sacramento. We indulged in amazingly mesmerizing cocktails, mushroom soup on a rainy day, meatballs, and then devoured our desserts: I got chocolate semifreddo w/banana mousse and she got a cherry clafoutis.

Now please know that we had to ask the waiter what “clafoutis” was and how to pronounce it… and if it was better than a few other options on the menu. He shared that the kla-foo-TEE was amazing and that we should get it and that was that!

Well, I came home from our wonderful dinner to pure chaos in the M household: a sick puppy and a doubly sick baby with an exhausted husband to boot. And this morning I made the decision to stay at home to quell the madness and get things back on track.

But my mind was still on last night (and my tummy was obviously still full)… so I googled some recipes, raided my cabinets and fridge, and ended up with this coming out of my oven!


So much easier than a pie and so amazingly yummy that I’m sad I just discovered them now!

Peach and Boysenberry Clafoutis


  • 1 package of boysenberries
  • 2 white peaches (sliced)
  • 3 eggs
  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar (you can use less brown sugar… just add in more granulated per your preference)
  • 1/2 cup of all-purpose flour
  • a pinch of salt
  • 1 cup of whole milk
  • 3/4 teaspoon of almond extract
  • 1 1/2 teaspoons of vanilla extract


1. Set the oven to 350F. Butter and flour your baking dish (I used a glass pie dish) and slice up your peaches. Arrange them in the baking dish so that they are spread throughout and add in the boysenberries as well!


2. Combine your eggs, sugars, salt, and flour together using a whisk in a medium sized mixing bowl.

3. Add your milk, and almond and vanilla extract. Whisk everything together until it’s all nice and smooth. Pour it over the fruit in the baking dish.


4. Put your dish on the middle rack in your oven and bake anywhere from 40-50 minutes. You’ll see the edges brown, but check with a toothpick to make sure it’s not runny as well. Place on a wire rack to cool. It might still look a little loose, but it’s most likely done (think of bread pudding consistency) and it will deflate as it comes down in temperature.


5. Serve it warm with powdered sugar, or if you’re super ambitious, make some warm vanilla sauce!

You can make your clafoutis with any mix of berries or stone fruit or apples that you want! Heck, you don’t even have to pit the cherries if you choose not to! Seriously, just google “_________ clafouti” and have a blast exploring the combinations that are possible!

If you’ll excuse me, I now need to enjoy a nap with Miss L due to a sugar coma…

Calorie Information for 1 serving (6 servings total):