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We hope you got insight from reading it, now let’s go back to peach dutch baby with blueberry compote recipe. To make peach dutch baby with blueberry compote you only need 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Peach Dutch Baby with Blueberry Compote:
- Get 1 15 ounce can of sliced peaches in heavy syrup
- Provide 3 eggs
- Use 1/3 cup sugar
- You need 2 tbsp butter (melted)
- Use 1 tsp Finely shredded lemon zest.
- You need 1/2 tsp salt
- Take 2/3 cup all-purpose flour
- Get 2/3 cup milk
- Provide 1 tbsp butter
- Get 1 1/2 cup fresh or frozen blueberries
- Prepare 1 cast iron skillet
- Use 1 powdered sugar for garnish
Steps to make Peach Dutch Baby with Blueberry Compote:
- Preheat oven to 325°. Drain canned peaches, reserving 1/4 cup of the liquid, set aside. For batter whisk eggs, sugar, melted butter, lemon zest and salt in a medium bowl. Whisk in flour then milk until smooth. Batter will be thin.
- Heat a 10 inch cast iron skillet or an oven safe skillet over medium heat. Melt the 1 tablespoon of butter; pour in batter. Quickly arrange peaches on top of batter. Bake 25-30 minutes or until puffed and golden.
- Meanwhile for the blueberry compote, cook reserved peach juice and blueberries in a medium saucepan over medium heat until berries begin to soften. You may add some sugar to your liking if you want your berry compote sweet.
- To serve top with powdered sugar and your warm blueberry compote alongside.
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