Peach and Blueberry Dutch Baby

Peach and Blueberry Dutch Baby

A delicious and easy Peach and Blueberry Dutch Baby, made with fresh peaches and topped with a fresh blueberry sauce. Enjoy for breakfast or top with ice cream for a lovely and quick dessert.

As we were finishing up dinner earlier this week, I casually announced to the family that I was making a Dutch baby. Once I saw the eyes widen a bit around the table, I quickly added “for dessert”, as if that would surely make it all clear.

My son, who obviously had places to go and people to see, wanted only to know how long it would take for me to produce this Dutch baby thing. Half an hour, I assured him. Daughter just wrinkled her nose, convinced that it sounded like something she wasn’t going to like. My husband cut right to the chase and wanted to know exactly what a Dutch baby was and why he would want to eat one.

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 perfection and quickly won over everyone in my family.

Peaches and blueberries are at their seasonal best right now, so they were my choices for this week’s Dutch baby. But this dessert would be lovely with all kinds of fruits, so it can go with you through all the summer fruits and into the fall and winter, with apples (maybe with a caramel sauce?).




dutch baby

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. Dust with powdered sugar, top with some vanilla ice cream and spoon some of the blueberry sauce over top (truthfully, the ice cream part is optional, but really … why not?). Put the skillet on the table and allow people to serve themselves from the skillet, or if it’s just family, hand out spoons and dig in. (Be sure to wrap the skillet handle in a cloth, to remind everyone it’s hot).

Quick. Easy. Pretty. Delicious!




{The hazards of food photography or why I shouldn’t stand on chairs to take these photos …}
Right after I took the photo above, I fell off the chair I was standing on to take it. I made sure I held my camera in the air with my right hand. Heaven forbid anything should happen to my camera! It emerged unscathed. Unfortunately, my left wrist wasn’t so lucky. Broken. A palm to elbow cast will be complicating my cooking efforts for the next 6 weeks. On a brighter note, I did stop to eat a big piece of this Dutch baby with my good arm before I went to the hospital. Far too good to waste :)

Peach and Blueberry Dutch Baby

Peach Dutch Baby with Wild Blueberry Sauce

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Energy: 403 kcal
Author: Jennifer
This dish should be served warm, soon after it's taken out of the oven. Serve it right from the skillet. This is a great dish for a late breakfast or brunch, as well. Just omit the ice cream.
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Ingredients

Blueberry Sauce:

  • 3 Tbsp sugar
  • 1 tsp cornstarch
  • 3 Tbsp water
  • 1 cup wild or cultivated fresh blueberries
  • 1 tsp lemon juice

Dutch Baby Batter:

  • 4 Tbsp unsalted butter DIVIDED
  • 4 large eggs
  • 3/4 cup whole milk
  • 3/4 cup all-purpose flour
  • 3 Tbsp sugar DIVIDED
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt (or pinch of table salt)
  • 2-3 peaches halved, pitted, cut into 1/2- wedges (no need to peel)

Instructions

  1. 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).
  2. Preheat oven to 425°F.
  3. 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.
  4. 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.
  5. Briefly re-blend the batter, then pour evenly over peaches. Transfer the skillet to the pre-heated oven.
  6. 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.
  7. 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.
 

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40 Comments

  • 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 :)

    • 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? ;)

  • 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 :)

    • 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 ;)

  • 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. :)

  • 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 :)

  • 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

    • 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.

  • 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 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.

  • 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 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 :)

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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