Dutch Baby With Raspberry-Peach Compote | Cook For Your Life
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Dutch Baby With Raspberry-Peach Compote

Rated 4.3 out of 5
4.3 out of 5 stars (based on 13 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 14 ingredients

A Dutch baby is a deliciously puffy, baked pancake that is at its best when topped with homemade fruit compote, like our raspberry-peach compote. As a perfect dessert or special breakfast, this dish is great...


  • 3 peaches, pitted and sliced (see Chef Tips)
  • 2 cups raspberries
  • ¼ cup sugar
  • ⅓ cup coconut water (or water)
  • ¼ cup raisins
  • ¼ cup dried apricots, chopped
  • 2 teaspoons lemon zest
  • 3 eggs
  • ⅔ cup whole milk
  • ⅔ cup whole wheat flour
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1 stick butter, cut into pieces
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Nutrition Facts


519 cals


29 g

Saturated Fat

17 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


61 g


38 g


9 g


11 g


163 mg


  1. Preheat oven to 450 degrees. Place a cast iron skillet in oven to preheat.
  2. To make the compote: Place a medium saucepan over high heat. Combine peaches, raspberries, sugar, and coconut water in the pan. Bring to a boil, then lower heat to a simmer. Cook for 10 minutes, until all fruit is soft. Add raisins and dried apricots and cook for about 5 minutes, until fruit is rehydrated. Remove from heat and stir in lemon zest.
  3. In a large bowl, whisk eggs thoroughly, for about 2 minutes. Add milk, flour, vanilla, cinnamon, and salt and whisk into the eggs. The batter should be thin.
  4. Carefully remove the hot skillet from oven and add butter. Swirl skillet so the butter coats entire bottom. Quickly pour batter into skillet and return to the oven. Bake for 18 to 20 minutes, or until golden brown and puffy.
  5. Once baked, top with compote to serve.

Chef Tips

Frozen fruits are great for compotes. Out of season, use frozen peaches and raspberries to make this breakfast treat.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society