Updated 08/07/2011 05:00 AM
Recipe: Dutch Baby with Peaches, Blueberries and Toasted Almonds
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- 1/2 cup milk
- 2 large eggs
- 1/2 cup all-purpose flour
- 2 Tbs butter for skillet
- Cinnamon sugar as needed (approx. 2 Tbs)
- 3 large ripe peaches, sliced
- 1/2-3/4 cup fresh blueberries
- 1/4-1/3 cup sliced almonds
- 2 tsp olive oil
- Salt to taste
Preheat the oven to 450 degrees and place one 10-inch cast iron skillet onto the center rack of the oven.
To make the batter for the Dutch baby, add 1/2 cup milk and 2 large eggs to a blender and puree for moment....then add 1/2 cup all-purpose flour and puree that just until everything is combined.
While the oven is still coming up to temp, use a heavy bottomed saute pan on the stove top to toast the sliced almonds.
Turn the heat to medium and add a tiny splash of olive oil and the sliced almonds.....toss or stir around as they turn a light golden brown....then season with a little salt and take out of the pan to cool.
Once the oven is hot, use a dry thick kitchen towel take the skillet out.....add 1-2 Tbs butter and swirl that around as it melts.....then add the batter and place the skillet back into the hot oven.
It will take somewhere between 10-15 minutes to bake and, while that is happening, peel and slice your ripe peaches.
Once the Dutch baby has puffed up, and is a nice golden brown on top, take it out of the oven and sprinkle some cinnamon sugar over the top while it is still nice and warm.
Next, carefully transfer that to a large serving platter, top it with the peaches, blueberries and toasted almonds and it is good to go!
Cut it into individual servings and serve it with a scoop of vanilla ice cream or yogurt if you like.
Use a large, deep pie baking dish instead of a cast iron skillet.
Finish with other seasonal fruit instead of peaches and blueberries….even lightly sautéed sliced apples.
Cinnamon sugar is approx. 10 parts white sugar to 1 part ground cinnamon.