Fluffy honey whipped cream and juicy summer cherries and peaches are piled high into this summery cherry peach dutch baby that’s ready in 30 minutes flat!
It’s a good Friday to make a dutch baby loaded down with alllllll the summer goodness possible.
I am living for peaches and cherries right now, guys. And honey whipped cream. And flaky dutch babies holding all this stuff.
How does one even fit their mouth around mountains of beauty like this??? Rest assured that I found a way.
It was probably straight outta the skillet to be honest. You are probably not surprised at this point.
Can I tempt you into making this cherry peach dutch baby EVERY morning just because of the simple fact that it is SO freaking easy for how freaking gorgeous it is. Seriously, I pulled this off in 30 minutes. I polished it off much faster, trust me.
- The baby itself!! The batter is quick with only a few ingredients and goes straight into your hot, buttery skillet.
- While the baby bakes it’s filling time! This means things like juicy fresh peaches + cherries. And soft honey whipped cream. And powdered sugar.
Really though, I need to go live in this dutch baby.
Possibly make it my permanent summer home. ??
Cherry Peach Dutch Baby with Honey Whipped Cream
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Ingredients
Dutch Baby
- 1/4 cup melted butter, divided
- 1/2 cup warm milk (110F)
- 2 large eggs, room temperature
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 cup white whole wheat flour
- 1/4 teaspoon salt
Cherry Peach Topping
- 1 cup fresh cherries (pitted and halved)
- 2 medium peaches, pitted and thinly sliced
- 2 tablespoons coconut sugar (or brown sugar)
Honey Whipped Cream
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons honey
- Powdered sugar for garnishing
Instructions
Dutch Baby
- Preheat oven to 375F. Place 2 tablespoons butter in a 9-in cast iron skillet and place skillet in oven to heat butter.
- In a medium bowl, whisk remaining 2 tablespoons melted butter, milk, honey, eggs, and vanilla until smooth. Whisk in flour, and salt until a smooth batter forms. Remove skillet from oven and carefully pour batter into the bottom. Place skillet back in oven and bake dutch baby at 375F 20-25 minutes or until puffed up and golden brown.
Cherry Peach Topping
- While dutch baby bakes, prepare the topping and whipped cream: In a small bowl, toss cherries and peaches with sugar. Let stand 10 minutes until fruit begins to release its juices.
Honey Whipped Cream
- In the bowl of a stand mixer with a whip attachment OR a handheld mixer, beat heavy cream on high speed until soft peaks form. Add vanilla and honey then continue beating on high until stiff peaks form.
- Pile fruit topping into warm dutch baby and top with dollops of whipped cream. Dust dutch baby with powdered sugar then slice and serve warm. Enjoy!
Brittany Audra @ Audra's Appetite says
Cherries and peaches sound like a delicious combination! I’m LOVING fresh sweet cherries this summer 🙂
Sarah says
YES! Sweet cherries are literally my everything this summer!
Lauren @ Lemon & Mocha says
Yes! This is summer perfection! I can’t get enough of cherries and peaches lately.
Sarah says
Me neither!! They’re just too good.
Sheila says
Yes, I am so tempted to try this. It looks really good and delicious. The honey whipped cream is a fantastic addition. Can’t wait to try this.
Also, thank you for sharing the recipe.
Sarah says
Thanks Shelia! You should definitely give this one a try. 🙂
DD says
You list to add sugar to the Dutch baby, but you don’t have it listed as an ingredient in the list? Is there to be sugar added to the ‘crust’?
Sarah says
So sorry for that typo! I’ve adjusted the recipe to include the sugar.
Kelli says
This was amazing!! I’ve made a few Dutch baby recipes in the last few months and this might be my favorite one so far. The toppings are perfect for summer! So glad I stumbled on this recipe!
Sarah says
I’m so happy to hear this dutch baby was a win for you, Kelli! Happy summer. 🙂