If you prefer a sweet breakfast to a savory one, then this PEACHES & CREAM DUTCHBABY is right up your alley. Or perhaps you prefer to eat your sweets after supper? Luckily for you, this dish doubles as a dessert!
This is my favorite time of year. When stone fruit is at its peak ripeness and plums and figs are falling off their branches, begging to be eaten. Its during this time that I start to crave ripe juicy peaches.
So when I finally got my hands on my first bag of this season’s peaches, I had intended to recreate the fresh peach pie that I’ve been dreaming about since last summer, but it wasn’t long until my thoughts wandered to a grilled peaches with vanilla sour cream and whiskey caramel sauce dish that I made last season. My fresh peach pie would have to be on the back burner for now because I had peaches and caramel on my mind and there was no way around it.
Now I just needed to find a vehicle for this heavenly peaches and caramel combo and decided Dutch babies, one of my family’s favorite treats, sounded just perfect. When we really want to indulge, we’ve been known to drizzle our Dutch babies with caramel sauce, so how fitting it was when I thought to pair them with my fresh peaches as well. I’m so glad I did because this peaches and cream Dutch baby might just be my new favorite sweet treat. If you aren’t a peach fan (because I know you’re out there) I’ve also included a recipe for my double chocolate Dutch baby with vanilla whipped cream. Sinfully delicious. Both of these Dutch babies make an equally fantastic breakfast or dessert. So go ahead, brew up some coffee and simply enjoy.
- 3 tbsp butter
- 1/2 cup flour
- 3 eggs, room temp
- 1/2 cup whole milk, room temp
- generous pinch of salt
- 3 cups peaches, peeled and sliced
- ⅓ cup brown sugar
- ¼ tsp salt
- 2 tbsp butter
- 2 tbsp heavy cream
- 1 cup chilled heavy cream
- 1 vanilla extract
- 1 tbsp sugar
- Powdered sugar for dusting
- Start with room temperature ingredients. This is easily achieved by placing eggs from the fridge in a bowl of warm water and heating the milk on the stove or in the microwave very briefly.
- Heat oven to 425°F.
- Place the butter into a cold 10 inch cast iron pan or an 8x8 baking dish and place the pan with the butter into the oven while the oven is preheating.
- In a medium bowl, whisk by hand, the flour, eggs, milk, and salt. Whip the batter until the mixture is nice and frothy.
- Pour the batter in the center of the hot pan. The batter should sizzle in the butter. Close the oven and watch it rise! Bake for 15 minutes.
- While the Dutch baby is cooking, caramelize the peaches. Place peaches, brown sugar, salt and sugar in a medium-sized saucepan set over medium heat. Cook until sugar is dissolved about 7 minutes. Add heavy cream and saute for another 2 minutes until caramel is thickening and peaches are tender. Remove from heat.
- Whipped cream
- In a chilled bowl, using a stand mixer with a whisk attachment or in a chilled bowl using a hand mixer, whip chilled heavy cream and vanilla extract on medium speed for 1 minute. With the mixer running, sprinkle in sugar. Increase speed to medium-high and beat until soft peaks form.