The Professor and I have been spending our summer working outdoors, digging in our garden beds and fighting off the critters for our share of the vegetables; so far it’s been critters who have reigned supreme but we’re replanting and hope we get to enjoy more than a handful of this year’s veggies. Such is the life of a country gardener where groundhogs and raccoons are abundant . . . much to my dismay.
Sometime during the week I promised The Professor a Peach Dutch Baby and when his eyes popped open yesterday morning, the first words out of his mouth were, ‘I seem to remember someone mentioning a Dutch Baby . . .’ And because it’s peach season and because it was Sunday, and because I just happen to have peaches in the refrigerator . . . well . . . this happened.
And it’s pretty good if I do say so myself.
Have a great week everyone!
NOTE: You can make this a regular Dutch Baby buy simply using regular AP flour and omitting any binder; add a scoop of vanilla ice cream and you have a fabulous summer dessert . . . or breakfast if your feeling rather naughty.
GLUTEN-FREE PEACH DUTCH BABY
Makes 1, 10-inch Dutch Baby
- 3 tablespoons unsalted butter
- 4 large eggs
- 1/2 teaspoon finely grated lemon zest
- 2 Tablespoons sugar
- 1/2 teaspoon vanilla paste (pure vanilla extract works too)
- 1/2 teaspoon OYO Stone fruit vodka (bourbon or bitters can be subbed or omit)
- 1 pinch of cinnamon
- 1 pinch of salt
- 1/2 cup gluten-free all-purpose flour mix (your own blend – King Arthur or Cup-4-Cup work well too)
- 1 pinch of xanthan gum (omit if your mix already includes xanthan, psyllium, chia or other binder)
- 1/2 cup whole milk
- 3-4 small to medium-sized fresh peaches, skins left on unless you absolutely must peel them (approximately 1-1/2 cups)
- Confectioners’ sugar, for dusting
- 1. Preheat the oven to 425° and melt butter in a 10-inch cast-iron skillet in the oven
- In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar, vanilla paste, vodka (if using), cinnamon and salt until combined
- Add the flour mix, xanthan gum (if using), and milk and whisk until smooth; fold in peaches to coat and pour into hot skillet
- Bake 20-25 minutes until puffed and the edges are crisp
- Sprinkle with confectioners’ sugar, cut into wedges and serve immediately – the Dutch Baby will fall within minutes of coming out of the oven so just keep calm and enjoy!