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Chef John's Peach Blackberry Flognarde

Rated as 4.41 out of 5 Stars

"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'."
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Ingredients

1 h 30 m servings 155 cals
Original recipe yields 8 servings (1 flognarde)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
  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. Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.
  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 g fat; 28.3 g carbohydrates; 5.2 g protein; 73 mg cholesterol; 63 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 17 Ratings

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Most helpful positive review

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 comes f...

Most helpful critical review

I didn't like this at all. My sister and I each had a small serving the rest went in the garbage

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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 comes f...

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!

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 :)

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 not h...

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 dish...

It came out just beautiful…..

Thanks to Chef John. A ten star desert.

Made as directed, except I had a few more berries...oops. So delicious - loved all the flavors. Don't be afraid of the thyme and pepper. Exceptional!!

I didn't like this at all. My sister and I each had a small serving the rest went in the garbage