Chef John’s Peach Blackberry Flognarde

  • Recipe By
  • Published Jun 8th
  • Ready In1h 30m
  • Servings8
  • Calories155
I was looking around for a name for this unusual clafoutis-like combination of peaches, blackberries, thyme, and black pepper. I saw an article that said in France a clafoutis that uses fruit other than cherries is called a flognarde. I enjoy saying flognarde so much that I think even if this recipe hadn't come out as well as it did I would still make it regularly, just to say 'flognarde'.

Chef John’s Peach Blackberry Flognarde Ingredients

The following are the ingredients needed to make delicious Chef John’s Peach Blackberry Flognarde for 8 servings:

  • 1 1/4 cups milk
  • 2/3 cup white sugar
  • 1/2 cup whole wheat flour
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 teaspoon ground black pepper
  • 1 pinch salt
  • 1 pint fresh blackberries
  • 1 fresh peach, sliced

Chef John’s Peach Blackberry Flognarde Cooking Instructions

  • Prep15m
  • Cook45m
  • Ready In1h 30m

To cook Chef John’s Peach Blackberry Flognarde, you need about 15 minutes of preparation time. The time needed to cook this Chef John’s Peach Blackberry Flognarde is about 45 minutes , and you can serve your Chef John’s Peach Blackberry Flognarde within 1 hour 30 minutes . The following are the steps to cook Chef John’s Peach Blackberry Flognarde easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
  2. 2 Whisk milk, sugar, and flour together in a large bowl. Add eggs, vanilla extract, thyme leaves, black pepper, and salt; whisk until batter is smooth.
  3. 3 Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.
  4. 4 Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.

Nutrition Facts

Per Serving: 155 calories; 2.9 grams of fat; 28.3 grams of carbohydrates; 5.2 grams of protein; 73 milligrams of cholesterol; 63 milligrams of sodium.

  1. Jun 19th 2018

    I was looking for a good summer recipe and in Texas peaches and blackberries are in abundance. I love this recipe I did lower the sugar and I also strained the batter before pouring it in th ...

  2. Jun 10th 2018

    Served warm for breakfast with bacon. Very good. Used frozen peaches (thawed and drained well) as I didn't have fresh and fresh blackberries. Very nice and light. Do not be afraid of th ...

  3. Aug 18th 2016

    Just a quick note to my Namesake in the US of A. Similar to the black cherry clafoutis, it is properly called a 'flaugnarde’ My Grandfather, who was a French trained chef, said the name c ...

  4. Jul 28th 2016

    Such a quick and delicious recipe. I can't wait to make this one again and try some different variants. A couple things I did differently...Instead of a casserole dish I used a 9 inch pie ...

  5. Aug 5th 2015

    This is like three deserts in one. It comes out very pretty too. I didn't have blackberries so I used blueberries and used two peaches and it was wonderful!

  6. Oct 13th 2014

    It came out just beautiful…..

  7. Aug 30th 2014

    The batter cooks up to a nice texture, sort of a cross between a pancake and a custard. I used a 9" deep dish pie plate and whole wheat pastry flour. I was pleasantly surprised that it did n ...

  8. Aug 30th 2014

    Picked a bunch of blackberries and peaches and was looking for a good way to use them all up. The recipe sounded unusual and interesting so I thought I'd give it a try. My family loved it :)

  9. Aug 26th 2014

    Sorry to say, we were disappointed. The dough was very heavy Maybe it would be better with white flour.