Butter a 2-quart gratin dish or deep~dish pie plate.
Arrange the fresh peaches, cut side up in the baking dish. Set aside.
In a blender or food processor, combine the flour, 1 1/4 cups of the cream, the granulated sugar, the eggs and salt. Process on high, until well mixed, scraping down the mixture to eliminate pockets of flour.
Pour the batter over the fruit. The fruit may be covered, but it will rise to the surface during baking. Sprinkle the top with the almonds.
Bake in the middle rack of the oven until the top is golden brown and the batter is slightly firm to the touch, abut 25 ~ 30 minutes.
Transfer the dish to a rack and let it cool for 15 minutes.
Meanwhile, whip the whipping cream until soft peaks form; add the confectioner’s sugar and beat until firm.
Spoon the clafouti into individual plates or bowls and top with a dollop of the whipped cream.