Dutch Baby with Spiced Peaches

On a totally irrelephant note: I hate my dishwasher. It beeps about once a minute or so when it’s open. Mikal doesn’t seem to be bothered by it, but it annoys the buttons out of me. Seriously.

Anyway….

I’ve been attempting to make a little something to bring to work on Thursdays, since we start an hour later than the rest of the week. It’s a good little idea, it’s a way to get my baked goods eaten by someone other than myself and Mikal, and it’s fun. I like it.

I totally forgot I was starting this little breakfasty-thing until around 6:45 this morning when my alarm went off. I was trying to think of something, anything to make, while fighting off the sluggishness of sleeeeeeeeeepies. Snooze was hit twice. By the time the alarm went off the third time, I had two ideas: I could attempt to make a peach-filled crêpe for each person, or I could utilize the one-inch square cavity silicone pan I have to make brownies. I could even top each brownie bite with either an almond, peanut butter, or nothing. It was a good idea…until I remembered that I still haven’t figured out a good homemade brownie recipe, and I really don’t have anything outside of powdered cocoa in the house for chocolate. The crêpes were still in the running, but I wasn’t sure the peaches were up to it. I had let them sit in the fridge for a bit to ripen, but they were still not quite there, or at least the last batch hadn’t been.

I made some coffee and sat with Mr. Ginger and Baking at Home with the CIA and tried to figure out what I could pull together at the last minute. I could have tried the zucchini bread recipe again, but I did that just last week and wasn’t too excited by it – definitely needs some tweaking. I had also made the peach galette in the book, but the dough had turned out a bit meh, same with the peaches. Not great, though a good idea. And then I came across the dutch baby. Easy, you cook the peaches a bit before using them as a filling, I have all the ingredients, and it’s something that would probably be light enough for everyone: instant winner.

This batch of peaches has so far proven to be more ripe than the last, so I can hope that the peachy flavor will come through a bit more. The filling for the galette didn’t seem quite sweet enough for the under-ripened ones, so it turned out kind of tart and meh. But, as with all of the CIA recipes I have so far encountered, the instructions are straightforward and nicely easy.

Dutch Baby with Spiced Peaches

1/2 cup all-purpose flour
1/2 tsp salt
2 large eggs
1/2 cup whole or low-fat milk
2 tbsp unsalted butter, melted, plus extra for greasing

Spiced Peaches
2 tbsp unsalted butter
3 peaches, peeled and sliced
2 tsp ground cinnamon
2 tbsp lightly packed light brown sugar

1 tbsp fresh lemon juice
confectioners’ sugar for dusting

Place a 1-inch cast-iron skillet or ovenproof sauté pan in the oven and preheat to 450°F. Sift the flour and salt into a bowl and set aside.

While the pan heats, put the eggs in a blender and blend at low speed. Add the flour mixture and the milk alternately, in 3 additions. Scrape down the sides of the blender and continue to blend until smooth, 15-20 seconds. Blend in the melted butter. Brush the hot skillet with additional melted butter and pour in the batter. Bake for 10 minutes without opening the oven. Reduce the heat to 350°F and bake until the Dutch baby is very puffy and the edges are starting to pull away from the edges of the pan, 15-20 minutes more.

Meanwhile, prepare the spiced peaches: Melt the butter in a medium sauté pan over high heat. Add the peaches, cinnamon and brown sugar. Reduce the heat to medium and stir until the fruit is just heated through, about 5 minutes.

Remove the Dutch baby from the oven. Drizzle with the lemon juice and dust with the confectioners’ sugar. Fill the center of the Dutch baby with the hot fruit mixture. Serve immediately.


I have to say, this is an amazing recipe. Pretty simple, straightforward, and doesn’t take a whole lot of time. I have a feeling the blender helps things go quickly, otherwise one would have to whisk a lot.

These were so good my boss, who usually won’t take terribly much of my sweets, grabbed a second helping right after scarfing the first. Granted she had to leave right away, but still – that’s a pretty good endorsement.

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