Easy and quick roasted blackberries and toasted almond slices, piled on top of a delicious, custardy Dutch baby pancake.
Happy Mother’s Day! Hoping all Moms are enjoying the most wonderful day!
To celebrate the day, I thought I’d share one of my favourite easy, but also special and delicious treats. It’s a lovely way to treat Mom today or any day you’d like to make her to feel special :)
There is not a single bowl needed here. The simple Dutch baby batter is mixed up in a blender. The fruit is roasted in the same skillet that the Dutch baby will cook in. And the whole thing is ready is just a bit over 30 minutes.
Enjoy this warm, fruit filled skillet for breakfast or brunch or top it with a few scoops of vanilla ice cream and enjoy it as a warm dessert.
Ingredient Notes for Roasted Blackberry and Almond Dutch Baby
Blackberries: You’ll need two of the little 6 oz. clamshell packages of blackberries for this one.
Almonds: Some sliced almonds are scattered in the batter before placing it in the oven and on top to serve. It does add a nice flavour note, but if you find yourself without almonds, no worries. This dish will lovely without them.
Pantry Items: You’ll also need some milk, vanilla, 4 eggs, a bit of sugar and some all-purpose flour. Vanilla is optional, if you don’ t have on hand. I have only ever used regular milk, but I hear that Almond milk will work here.
Cook’s Notes for Roasted Blackberry and Almond Dutch Baby
If you don’t have a blender, you can use a food processor or an immersion blender to blend up the Dutch baby batter. If you don’t have any of those, a whisk and some muscle will work. You want to whisk vigorously and well, until the batter is frothy.
My cast iron skillet is 10-inches across the top and 8-inches across the bottom and is the perfect size for this batter. If you don’t have a cast iron skillet, you can use any similar sized, oven-safe baking dish with sides about 2 1/2 inches high. So a deep dish pie plate or an 8-inch round baking pan would work.
Your Dutch baby will puff up as it cooks, but will deflate once it is taken out of the oven. That’s what it is supposed to do. Just so you know :)
Don’t skip the dusting of icing sugar. For me, it just makes for the prettiest presentation.
If using a cast iron skillet, do take care with the hot handle once the skillet comes out of the oven. It is always tempting to grab it for some reason, forgetting it is very hot. I like to drape a pot holder over it as soon as I take it out of the oven, as a visual reminder.
Top Tip! Change it up by switching out the blackberries for fresh raspberries or blueberries. Roast in the oven just until the fruit releases it’s juice and they become moist (timing may vary).
More Dutch Baby Recipes from the Seasons and Suppers Recipe Archives
Roasted Blackberry and Almond Dutch Baby
Quick and easy roasted blackberries combine with toasted almonds on top of the custardy Dutch baby pancake.
Dutch Baby Batter:
- 2 Tbsp unsalted butter melted and slightly cooled
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 Tbsp white sugar
- 1 tsp vanilla extract
- Pinch fine salt
- 12 oz fresh blackberries (340g) or two small clam-shell packages
- 1/4 cup white sugar
- 1 tsp cornstarch
For the pan:
- 2 Tbsp butter melted
- 2 Tbsp sliced almonds
- Additional sliced almonds toasted or plain
- Icing/confectioners' sugar
- Fresh mint leaves
Preheat oven to 400F.
(*Note: You will need 4 Tbsp of melted butter in total, so if you'd like you can melt 4 Tbsp now. Use 2 Tbsp for the Dutch baby batter and set aside 2 Tbsp to add to the pan later).
Melt 2 Tbsp. in the microwave just until melted (you don't want it too too hot or it will cook the eggs in the batter - cool a bit if necessary). Pour melted butter into a blender or food processor. Add the eggs, milk, flour, sugar, vanilla extract and salt. Blend the batter until well mixed and frothy. Check the sides of the blender as bits of flour will often sit there. Scrape down as necessary. Let batter sit in blender while you roast your blackberries.
In a small bowl, whisk together the 1/4 cup white sugar and 1 tsp cornstarch. Rinse blackberries, then pour in to cast iron skillet. Sprinkle with sugar/cornstarch mixture, the stir gently to combine and distribute in to a single layer in the skillet.
Place into preheated 400F oven to roast. After 5 minutes, shake the pan a bit to rotate the berries a bit. Continue roasting another 5-7 minutes, shaking the pan a few time,until the blackberries release their liquid and are moist and shiny, instead of dry. Immediately remove from oven and INCREASE OVEN TEMPERATURE TO 425F.
Spoon 2/3 - 3/4 of the roasted blackberries out of the skillet and in to a bowl. Set aside.
Add 2 Tbsp melted butter to the hot pan with the remaining blackberries and any juice in the pan. Scatter the 2 Tbsp sliced almonds in to the pan, as well.
Briefly re-blend the Dutch baby batter, then pour into the still hot skillet. Transfer the skillet to the pre-heated 425F. oven.
Bake until puffed and golden brown all over, about 20-22 minutes. Remove from oven. It will deflate as soon as it's removed from the oven. Don't despair. That's what it is supposed to do.
(*If you'd like to toast your sliced almonds, simply place into a dry, non-stick skillet and cook over medium-high heat, stirring constantly, until golden.)
Top pancake with roasted blackberries. Scatter sliced almonds over-top and dust generously with powdered sugar. Garnish with a sprig of fresh mint, if you like.
Be sure to read the "Cook's Notes" included with this post, where I share some valuable tips, options, substitutions and variations for this recipe!