Peach Dutch Baby with Blueberry Compote – a delicious recipe with peaches, eggs, sugar, butter, lemon zest, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325.
2
Drain canned peaches, reserving 1/4 cup of the liquid, set aside.
3
For batter whisk eggs, sugar, melted butter, lemon zest and salt in a medium bowl.
4
Whisk in flour then milk until smooth.
5
Batter will be thin.
6
Heat a 10 inch cast iron skillet or an oven safe skillet over medium heat.
7
Melt the 1 tablespoon of butter; pour in batter.
8
Quickly arrange peaches on top of batter.
9
Bake 25-30 minutes or until puffed and golden.
10
Meanwhile for the blueberry compote, cook reserved peach juice and blueberries in a medium saucepan over medium heat until berries begin to soften.
11
You may add some sugar to your liking if you want your berry compote sweet.
12
To serve top with powdered sugar and your warm blueberry compote alongside.
473
kcal
Calories
17
g
Fat
68
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 15 ounce can of sliced peaches in heavy syrup, 3 eggs, 1/3 cup sugar, 2 tbsp butter (melted), and more.
Yes, Peach Dutch Baby with Blueberry Compote falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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