Cherry Peach Dutch Baby with Honey Whipped Cream
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!
Servings 6 servings
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!