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Whiskey Peach Clafoutis

Yield: 9-inch pan

Author Maryanne Cabrera


  • 2 Tablespoons unsalted butter
  • 3 medium peaches, pitted and sliced into wedges
  • 3 Tablespoon whiskey*
  • 2 large eggs
  • 3/4 cup whole milk
  • 6 Tablespoons granulated sugar
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1/3 cup all-purpose flour
  • sifted powdered sugar, to garnish
  • whipped cream, to garnish


  1. Preheat oven to 375 degrees F.

  2. Melt butter in an oven safe 9-inch skillet or cast iron pan. Remove from heat. Arrange sliced peaches in buttered pan. Drizzle 1 Tbsp of whiskey over peaches.

  3. In a blender, combine remaining whiskey, eggs, milk, sugar, orange zest, vanilla, flour, and salt. Process until smooth. Gently pour into pan with peaches.

  4. Bake for 40-45 minutes until clafoutis has puffed slightly. Remove from oven and allow to cool slightly. Sift powdered sugar over warm clafoutis. Garnish with whipped cream and additional peach slices, if desired.

Recipe Notes

  • You can omit the whiskey to make this dish family-friendly. Simply substitute with additional milk. 

All images and text ©The Little Epicurean