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.
Ingredients and Substitutions
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.
Recipe Tips
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.
Want to save this recipe?
Enter your email and I'll send it to your inbox. Plus, you'll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Peach Dutch Baby with Blueberry Sauce
Ingredients
Blueberry Sauce:
- 3 Tablespoons white granulated sugar
- 1 teaspoon cornstarch
- 3 Tablespoons water
- 1 cup fresh or frozen blueberries
- 1 teaspoon lemon juice
Dutch Baby Batter:
- 4 Tablespoons unsalted butter, DIVIDED
- 4 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 3 Tablespoons white sugar, DIVIDED
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt, (or pinch of table salt)
- 2-3 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.
Notes
More Dutch Baby Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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.