Dutch Baby with Peaches and Raspberries
Dutch Baby with Peaches & Raspberries is a puffy breakfast or brunch treat. A beautiful way to showcase some of summer's fresh fruit!
Servings: 0
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
* IMPORTANT TIPS:
Ingredients at room temperature will result in a nice puff. If your Dutch baby didn't puff up, the ingredients might have been too cold.
Use any fruits of choice or no fruit at all and opt for a traditional squeeze of lemon and powdered sugar instead.
Other toppings to consider, warm apples, seasonal berries. Top with honey or maple syrup.