Peach Dutch Baby

• Vegetarian

• Produce

  • 2 Peaches, ripe

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/8 tsp Cinnamon
  • 1/4 cup Flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 2 tbsp Butter
  • 1 Butter
  • 1/2 cup Whole milk or cream

Found on thepioneerwoman.com

Description

Ingredients

• 4 Eggs
• 1/2 cup Whole Milk Or Cream
• 1 teaspoon Pure Vanilla Extract
• 1/4 cup Flour (All-purpose Or White Rice Flour), Up To Double The Amount, As Needed (optional)
• 1/2 teaspoon Salt
• 1/8 teaspoon Cinnamon Or More To Taste
• 2 Tablespoons Melted Butter, Plus Extra For The Pan
• 2 Ripe Peaches
• Butter, Maple Syrup, And Whipped Cream, For Serving (optional But Highly Recommended)

Directions

• Preheat oven to 425ºF (218ºC). Butter the bottoms and sides of a 12-inch cast iron skillet or 13x9-inch glass pan. Blend or whisk eggs, milk or cream, and vanilla until smooth. Add flour, salt, and cinnamon and blend. Add butter and blend. Slice peaches. Blend the batter once more. Pour into pan and arrange peach slices on top. Bake in preheated oven for 15 minutes. Lower the oven temperature to 325ºF (163ºC) and cook for an additional 5–10 minutes, or until golden. Remove from oven and serve immediately with lots of butter, a drizzle of maple syrup or honey (or a sprinkling of powdered sugar), and a dollop of whipped cream. Recipe adapted from my recipe for Blueberry Dutch Baby, which was adapted from Always With Butter.