Peach Clafoutis is a traditional French dessert made with a base of seasonal fruit, covered in a thick batter that appears custard-like, then baked and topped with confectioners’ sugar.
- 1 tablespoon coconut oil
- Granulated sugar for dusting the baking dish
- 4 medium-large fresh peaches, cleaned and sliced thin (peels left on if desired)
- 1 tablespoon granulated sugar
- 1 lemon, zested and juiced
- 1 tsp. stevia
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup skim milk
- ½ cup Greek Yogurt
- ¾ cup unbleached whole wheat flour
- ¼ teaspoon salt
- Confectioners’ sugar for serving
- Preheat oven to 350 degrees
- Butter a flat shallow pan but I used a bread pan. Lightly sprinkle granulated sugar the dish to lightly coat. Set it aside.
- In a medium mixing bowl combine the sliced peaches, lemon zest, lemon juice, 1 tablespoon granulated sugar. Gently toss to coat the fruit. Set aside.
- In the carafe of a blender or a mixing bowl combine 1 tsp. of stevia, vanilla extract, eggs, milk, Greek yogurt, flour and salt. Blend for 1 minute until frothy.
- Place fruit in the bottom of the pan. (I wanted them aligned perfectly so I organized them that way) Gently, pour the custard mixture over the top of the fruit and bake for 45-50 minutes at 350 degrees.
- Cool the clafoutis for 15-20 minutes.
- Sift some confectioners’ sugar to top it up and make it look pretty.