The orchards in and around town are ripe with plump, juicy peaches and sweet raspberries. The kids and I spent a few mornings during the week picking and plucking fruit that beckoned to be used right away. My most favorite way to enjoy our hand-picked summer harvest is to nestle the sweet fruit in the belly of a giant, puffy Dutch Baby. Since every baby needs a name, let’s call this one a Dutch Baby with Peaches & Raspberries.
For anyone unfamiliar with a Dutch Baby, I’m not referring to a sweet cherub-faced infant from the Netherlands, although that conjures up warm, comforting thoughts as well. This Dutch Baby is a puffed-up breakfast treat baked in a piping hot cast iron skillet – resembling something of a cross between a pancake and a popover. In short, it’s oven-baked bliss.
The best part about making a Dutch Baby is that the ingredients come together in mere minutes, then they are blended until smooth and poured into a heated skillet. 15-20 minutes later you’ll have a puffed-up, golden and beautiful Dutch Baby.
Almost immediately, a Dutch Baby will begin to deflate – just as it should. The edges will remain raised, cupped. The center, or the belly, will concave; retaining its soft, custard-like texture – this is where you will rest your ripened fruits of choice.
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Ingredients
- 3 large eggs room temperature
- 1/2 cup flour all-purpose, unbleached or bread flour
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 1/2 tbsp salted butter
- 2 peaches, cut into wedges or sliced
- 1/2 cup raspberries
- 1 tbsp granulated sugar
- powdered sugar, for topping fruit optional*
Instructions
- Preheat the oven to 425 F.
- Using a 10-inch cast iron skillet, place it into the oven empty. Leave it in the oven until it is piping hot, about 5-7 minutes.
- Whisk the eggs, flour and vanilla until smooth. Slowly whisk and add the milk.
- Carefully remove the skillet from the oven and add the butter. Swirl it around and brush the butter up the sides.
- Pour the batter into the hot skillet and bake in the oven for 20 minutes, or until the edges are crisp and golden, taking care not to burn. Turn off the oven and let the Dutch baby sit undisturbed for 5 minutes.
- Remove from the oven, sprinkle the bottom with sugar and add fruit, dust with powdered sugar or honey, if desired.
Notes
© chasingtheseasons. All images & content are copyright protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
