Peach Dutch Baby
There is nothing like a good rain storm to make everything seem fresh and new and wonderful. There is also nothing like waking up on a rainy day to the smell of peaches and cinnamon – or baking something that smells like cinnamon and peaches! Hurricane Arthur decided to chill off the coast a few days ago and while I waited for the heavier bands to go away I decided to make my hubby a delicious (and not so nutritious) breakfast featuring fresh peaches. I’ve had dutch babies before and while I thought I made them before apparently that was not the case – so husband was quite surprised by the fluffy breakfast item.
2 tbsp unsalted butter
1/2 cup milk
1/2 cup flour
1/4 tsp salt
2 peaches, pitted and sliced
1 tsp cinnamon
1/4 tsp nutmeg
- Preheat oven to 400. Place the butter on a 10 inch tart pan and preheat in the oven.
- Whisk the eggs until foamy in a large bowl before adding the milk, set aside. Blend the dry ingredients together in a small bowl then quickly blend with the wet ingredients until just mixed.
- Toss the sliced peaches in the cinnamon and nutmeg, once the tart pan has been preheated align the peaches on the bottom. Pour the dough over top and then bake for 20-25 minutes or until the outer rim is golden brown.
- Remove and Serve!
I enjoyed mine “naked” but powdered sugar would be a great addition to this treat for those who like things on the sweeter side. I’m sending this over to /52weeksofcooking for their pit fruit challenge – and as a bonus this recipe would also work fantastically with cherries and other pit fruits. In fact I might give a cherry version a try this weekend – regardless of weather!