Dutch Baby with Raspberry-Peach Compote
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Dutch Baby with Raspberry-Peach Compote

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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 it’s best topped with homemade fruit compote, and our Raspberry-Peach compote suits it to a T. A perfect dessert or special breakfast...


Ingredients

  • 3 peaches, pitted and sliced
  • 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

Calories

519 cals

Fat

29 g

Saturated Fat

17 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

61 g

Sugar

38 g

Fiber

9 g

Protein

11 g

Sodium

163 mg

Directions

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

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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


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