This easy and delicious Summer Fresh Fruit Dutch Baby is possibly the most perfect Summer dessert. Change it up with whatever fruit is in season and at it’s best.
Recent followers of Seasons and Suppers may not be aware that I have been a champion of the Dutch Baby for a long time. This blog currently has 13 Dutch Baby recipes – both sweet and savoury. Oh yes, Dutch Babies and I go waaaayyy back!
Why my love of Dutch Babies? It is just hard to beat a Dutch Baby for an easy and delicious treat (just blend and bake!) and the options for toppings are virtually endless. There is a Dutch Baby for any time of day or year or taste.
And despite the ease of preparation, Dutch Babies always deliver big on the wow factor! Simply load up with toppings and you’ll be impressing your family and friends in no time!
This Summer Fruit Dutch Baby is short on preparation time and long on the “wow factor”. A great Summer dessert or try it as a brunch dish with whipped cream instead of ice cream!
This Summer Fruit Dutch Baby is celebrating all the wonderful berries this time of year. Fresh from the fields and so pretty, all you need to do is gather a variety and pour them on top. Add some ice cream and a dusting of icing sugar and you have an easiest, freshest and prettiest Summer desserts ever!
You can spoon this one out into individual bowls or plates, but my favourite way to enjoy Dutch Babies like this, when it’s just family, is to just place the skillet out and pass out spoons and forks, so everyone can dig in.
Cook’s Notes for Summer Fresh Fruit Dutch Baby
I’ve used blackberries, raspberries, blueberries and strawberries here. You’ll need about 1/4 pint of each of these berries for this size Dutch Baby.
Of course, feel free to use any fresh fruit you have or like.
If you are a fan of mint with fruit, considering chopping some and tossing directly with the fruit.
This dessert is not one that can be made ahead (though you can have the fruit washed and ready in a bowl in the fridge). Dutch Babies need to be eaten fresh from the oven, either warm or just cooled to room temperature.
Adapt this Summer Fruit Dutch Baby for a great brunch dish, by swapping out the ice cream for softly whipped, lightly sweetened whipped cream or Greek yogurt and a splash of maple syrup, if you like.
My cast iron skillet shown here is 10 inches diameter across the top and 8-inches diameter on the bottom. If your skillet is larger, consider doubling the batter and using what you need. The batter should fill the skillet about 1/3 the way up the sides.
Summer Fruit Dutch Baby
Dutch Baby Batter:
- 4 Tbsp unsalted butter DIVIDED
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 Tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp kosher salt or pinch of table salt
- 3 oz raspberries
- 3 oz blackberries
- 3 oz blueberries
- 1/2 lb strawberries halved
- Vanilla Ice Cream
- Icing/confectioners' sugar
- Fresh mint leaves
- Melt 2 Tbsp. in the microwave just until melted (not too hot - cool a bit if necessary) and then pour into a blender or food processor. Add the eggs, milk, flour, sugar, vanilla extract and salt. Blend the batter until well mixed and frothy. Let sit in blender while the oven preheats.
- Preheat oven to 425F. Once oven is preheated, place remaining 2 Tbsp of butter into a 10-inch (top diameter) cast-iron skillet. Place into preheated oven for 3-4 minutes, or until butter is melted and skillet is warmed. Remove skillet from oven and swirl butter around the bottom.
- Briefly re-blend the batter, then pour into hot skillet. 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.
- Top pancake with fruit and a couple of scoops of ice cream. Generously with powdered sugar. Garnish with fresh mint, if you like.