Delicious and easy peach Dutch baby, made with fresh peaches and topped with a lovely blueberry sauce. Enjoy for breakfast or top with ice cream for a lovely and quick dessert.
You may be familiar with the Dutch baby, but if not, it’s one of those dishes whose name offers few clues as to what it is. Some describe a Dutch baby as a cross between a pancake and a popover. For me, it’s more like to a clafouti. But however it’s described, I declare it simply delicious.
Light and warm, the Dutch baby itself has a custard taste, but with a super light pancake texture. When combined with fresh fruit and served warm, with melting vanilla ice cream, the Dutch baby is a fabulous dessert, or skip the ice cream, keep the fruit and serve it as a wonderful breakfast or brunch dish.
Ingredient Notes
Blueberries – Fresh or frozen blueberries will work equally well here.
Peaches – This is a wonderful way to bake with fresh peaches when they are plentiful and lovely in the Summer. That said, when they are not, canned peaches will work here.
You will also need, white sugar, cornstarch, lemon juice, butter, eggs (4), milk, all purpose flour, vanilla and salt.
Cook’s Notes
You’ll want to serve the Dutch baby warm from the oven. It will puff up while cooking and then quickly deflate. Don’t despair though. It’s supposed to do that, so no, you didn’t do anything wrong.
The resting of the batter is important, so don’t skimp on that part.
A cast-iron skillet makes a wonderful Dutch baby, but any oven-safe dish will work just fine. Try to replicate a similar size, so 9-inch round-ish. Metal is best, as it retains heat more efficiently.
Get the Recipe: Peach Dutch Baby with Blueberry Sauce
Ingredients
Blueberry Sauce:
- 3 Tbsp (44.36 g) white granulated sugar
- 1 tsp (4.93 g) cornstarch
- 3 Tbsp (44.36 ml) water
- 1 cup (148 ml) fresh or frozen blueberries
- 1 tsp (4.93 ml) lemon juice
Dutch Baby Batter:
- 4 Tbsp (59.15 g) unsalted butter, DIVIDED
- 4 large (4) eggs
- 3/4 cup (183 ml) milk
- 3/4 cup (93.75 g) all-purpose flour
- 3 Tbsp (44.36 g) white sugar, DIVIDED
- 1 tsp (4.93 ml) vanilla extract
- 1/4 tsp (1.23 g) kosher salt, (or pinch of table salt)
- 2-3 (2) fresh peaches, halved, pitted, cut into 1/2- wedges (no need to peel)
Instructions
- In a small saucepan, whisk together the sugar and cornstarch. Whisk in water. Add blueberries and cook over medium-low heat, stirring constantly, until thickened and berries are softened, about 4-5 minutes. Remove from heat and stir in lemon juice. Set aside. (Can be made ahead and refrigerated. Simply re-warm before using to top dessert).
- Preheat oven to 425°F.
- Melt 2 Tbsp. in the microwave and then pour into a blender or food processor. Add the eggs, milk, flour, 1 Tbsp. sugar, vanilla extract, and salt. Blend batter until smooth. Let sit in blender, while you prepare the peaches.
- Heat a 12-inch cast-iron skillet over medium heat. Add the remaining 2 Tbsp. of butter and melt. Add the remaining 2 Tbsp. sugar and cook, stirring constantly, until the sugar starts to caramelize, about 2 minutes. Add peaches to skillet and increase heat to medium-high. Cook, stirring frequently, until softened, about 2 minutes.
- Briefly re-blend the batter, then pour evenly over peaches. Transfer the skillet to the pre-heated oven.
- Bake pancake until puffed and golden brown all over, about 18-22 minutes. It will deflate as soon as it's removed from the oven. Don't despair. That's what it is supposed to do.
- Dust pancake generously with powdered sugar and top with 3 or 4 scoops of vanilla ice cream. Top ice cream with some blueberry sauce, then serve immediately right from the skillet.
So I got it in my mind that I need to make a dutch baby and started looking around like I usually do before settling on / or tweaking a recipe. Look what I found! This is a beautiful dessert Jennifer and your photos are gorgeous – sorry it cost you a broken arm – ouch! I started looking around again and found another beautiful recipe and would you believe it was also attributed to you! Love this and I hope you don’t mind but my surplus of strawberries is calling – may have to give this a go!
Thanks Tricia and arm is well-healed now :) I’ve tried a number of Dutch baby batters over the years. This is my favourite! Would be great with your strawberries :)
This is a wonderful recipe. I pinned it sometime back. I found myself upnorth at the cabin with a bunch of peaches and looked through some of my recipes. We love this dish! We were licking the sauce off the plate. I must say, ice cream would put this over the top. Thank you :)
So glad you enjoyed it, Jennifer. You must try it with ice cream some time. You won’t regret it ;)
Your pics are amazing and the Dutch baby looks to die for!
Thanks so much, Gerry.
Jennifer! This post is perfection, except for your wrist! Oh my word. I can’t even imagine blogging (let alone everything else you do) in a cast! Bless your heart. Hugs.
Thanks Maya, and yes, not being able to use one arm does make cooking challenging :)
Hi this looks so good and I really want to make it but we just had to throw away our cast iron skillet can I use a regular pie pan or 10 inch ramekin?
Hi Chelbi, Absolutely you can. I’d use something with higher sides than a pie pan, but otherwise a 9-10 inch round dish or pan of some sort should work just fine.
I just was wondering why this is called a dutch baby? I am dutch and live in the Netherlands (home of the dutch) and we do not know of any dessert that even remotely resembels this… I just don’t understand why it is a ‘dutch’ baby… Can you explain?
Hi Sabine, As near as I can figure, the “Dutch” baby is solely a North American invention. Here’s a wikipedia link that suggests the name’s origin is in Seattle, Washington :) http://en.wikipedia.org/wiki/Dutch_baby_pancake
YUM! I’m going to have to make this for dinner tonight.
Enjoy!
Such a beautiful recipe and lovely photos! I hope your wrist has mended now.
Thanks so much, Lizzy. And yes, wrist is all mended, and I’m being more careful these days ;)
Looks amazing. I love the flavor combination and it is a lovely photo, but not worth breaking your wrist. I hope you healed well and have found a safer way to take pics.
Hi Laura and thanks for asking. Yes, I am all healed (except for the part where my arm now predicts the weather). And yes, I have invested in a little (safer) step ladder for times like these.
Love the Dutch baby….used to have it as a treat on Sunday mornings as a little girl served as breakfast. Ours was made with a lemon sugar sauce on top. It always looked like a flying saucer when it was in the oven so we nicknamed it that. Now my daughters love it too. thanks for sharing
That’s a great story, Charlene. It does look like a flying saucer :)
Ok falling off a chair while shooting a top down shot is one of my biggest fears. So much so that I don’t do it unless my man was around to um, hold me while I’m perched. And it looks like that habit isn’t going to change after reading your story! I’m so sorry to hear about your wrist and I wish you a speedy recovery.
On the upside, your photos are beautiful and your Dutch baby looks divine. :)
Hi Karen and thanks for the speedy recovery wishes. I am pleased to report my cast comes off in 7 days! As for the standing on chairs, I’m not sure what my strategy is going to be going forward. I’m usually home alone when taking photos, so I’m thinking step ladder ;) If you get a chance to try the Dutch baby before the fresh peaches disappear, I highly recommend it. I can’t say it was worth the broken arm …. but close :)
this looks amazing! and um thanks for baking & taking the fall for us, so we could enjoy this amazing shot!
LOL. You’re welcome. I think ;)
Beautiful images! I have always wanted to make a Dutch baby and now you have inspired me. Love seeing that ice cream melting all over it. Yum!
Thanks so much. Honestly, the ice cream was so nice with this dish. I recommend it :)
Wow that looks so delicious! I’m drooling just looking at the picture. Now just need to convince my wife to make this for me… shouldn’t be too hard after she sees the pic. :)
Thanks. Super easy and quick dish to make, too, so shouldn’t need too much convincing :)
This looks unbelievably good! And the chair story is hilarious. I mean, not the broken wrist part, but the rest of it. Art is pain. :-)
Thanks Erin. It is quite a story. People always ask how I broke my arm. Sometimes I tell them I fell off a chair while I was taking a picture of a Dutch baby, just to see the blank look on their face. Usually, I just tell them I fell off a chair ;)
Yum! That looks amazing…I’d never heard of a dutch baby before about a year ago, but I think I’m going to have to try one soon!
I hope you get a chance to try. One of the best desserts I’ve eaten in a while (and quick and easy, too!)
As soon as I saw this photograph my mouth started to water! I love blueberries and peaches together … And vanilla ice cream … Heaven on a plate. I’m going to the store right now to get ice cream!
I’m so sorry about your wrist and hope you heal quickly. I look forward to reading your blog each week and seeing what you have been cooking.
Enjoy Sharon! And thanks re wrist. I hope so too because one handed cooking is proving to be quite challenging :)
This looks… just gorgeous.
Thanks so much, Iva. And it tastes as good as it looks.
Thanks Sophie. I never realized how many things rely on two hands! (typing, too – so slow with one hand)
Big Jenn, it’s little Jen. My birthday is just around the corner… You should make me one of these when you get your case off. How bout it? ;)
Hey little Jen! Cast came off this morning, so you just let me know when you’d like me to deliver it ;)
oh my goodness! i’m so sorry to hear about your wrist, Jennifer! a cast? what a hassle. i’m sure, also quite painful. poor thing! well your photos are absolutely beautiful. and i never thought to put ice cream on a dutch baby! yesyesyes! i’m hungry for breakfast :)