This quick & easy dessert is Sensational!

Having too many peaches ripen on my tree at once put me in need of some new peach recipes. I searched online and found this recipe for a Peach Dutch Baby with Blueberry Sauce and had to try it. It was a quick & easy dessert that is sensational!

Most of the ingredients were items I already had on hand making it an even easier selection. The first step was to prepare the blueberry sauce.

Blueberry Sauce:

• 3 Tbsp. sugar
• 1 tsp. cornstarch
• 3 Tbsp. water
• 1 cup wild (or regular) fresh blueberries
• 1 tsp. lemon juice

In a small saucepan, whisk together the sugar and cornstarch. Whisk in water. Add blueberries and cook over medium-low heat, stirring constantly, until thickened and berries are softened, about 4-5 minutes. Remove from heat and stir in lemon juice. Set aside. (Can be made ahead and refrigerated. Simply re-warm before using to top dessert).

Dutch Baby Batter:

• 4 Tbsp. unsalted butter, divided
• 4 large eggs
• 3/4 cup whole milk
• 3/4 cup all-purpose flour
• 3 Tbsp. sugar, divided
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt (or pinch of table salt)
• 2-3 peaches, halved, pitted, cut into 1/2-inch wedges (no need to peel)

Preheat your oven to 425°

Melt 2 Tbsp. in the microwave and then pour into a blender or food processor. Add the eggs, milk, flour, 1 Tbsp. sugar, vanilla extract, and salt. Blend batter until smooth. Let sit in blender, while you prepare the peaches.

Heat a 12-inch cast-iron skillet over medium heat. Add the remaining 2 Tbsp. of butter and melt. Add the remaining 2 Tbsp. sugar and cook, stirring constantly, until the sugar starts to caramelize, about 2 minutes. Add peaches to skillet and increase heat to medium-high. Cook, stirring frequently, until softened, about 2 minutes.

Briefly re-blend the batter, then pour evenly over peaches. Transfer the skillet to the pre-heated oven.

Bake pancake until puffed and golden brown all over, about 18-22 minutes. It will deflate as soon as it’s removed from the oven. Don’t despair. That’s what it is supposed to do.

• Powdered sugar,for dusting
• Vanilla Ice Cream (optional, but desirable)

Dust pancake generously with powdered sugar and top with 3 or 4 scoops of vanilla ice cream. (The ice cream is optional, but I think it’s an essential part of the dessert lending a wonderful creamy flavor to the fruit topping.) Top ice cream with some blueberry sauce, then serve immediately right from the skillet.

You can easily adapt the recipe to a smaller skillet as I used a 10″ skillet instead and converted the recipe to 2/3 the amount of ingredients. It came out perfect! It was absolutely delicious and had a real homemade appeal. A winner!

 (Printable recipe can be found in my recipe index under Desserts)