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.
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.
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
- 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)
- 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.