Summer

Dutch Baby with Peaches & Raspberries

breakfast recipe

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.

breakfast recipe

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Disclosure:  As a way of supporting Chasing the Seasons, I may receive monetary compensation for my endorsement, recommendation, and/or link to any product(s).  That support allows me to continue to share my recipes with you.  I only recommend products that I love and/or personally use or are similar to the products I use, all at no additional cost to you.   I sincerely appreciate all the love that has been given to this little blog of mine.  Thank you.

breakfast recipe

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!
Course: Breakfast
Cuisine: American
Author: Chasing the Seasons

Ingredients

  • 3 large eggs
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2/3 cup flour  all-purpose, unbleached
  • 2/3 cup whole milk
  • 4 tbsp unsalted butter
  • 2 peaches, cut into wedges or sliced
  • 1/2 cup raspberries

Instructions

  • Preheat the oven to 450 F. and position the oven rack to the level right above the middle.
  • Using a 10 inch skillet, place it into the oven empty.  Leave it in the oven until it is piping hot, about 5-7 minutes ,or for about the time it takes to prepare the ingredients.
  • Add all of the ingredients, except the butter and fruit, to a large bowl and whisk until well combined and somewhat smooth.
  • Carefully add the butter to the hot skillet.  Swirl it around and brush the butter up the sides.
  • Pour the batter into the hot skillet and bake in the oven for 15-20 minutes, or until the edges are crisp and golden, taking care not to burn.
  • Remove from the oven and top with a dusting of powdered sugar and fresh fruit.

Notes

Also consider using blueberries and strawberries.
The measurements provided are meant as a guideline, add as little or as much of your favorite fruit.
Also consider drizzling honey over the fruit or dusting with a combination of cinnamon and sugar instead of powdered sugar.  Or, omit the fruit altogether and add a squeeze of lemon juice and a dusting of powdered sugar to enjoy as-is. 
 
Tried this recipe?Let us know how it was!

© 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.

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