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Peach and Roasted Cherry Dutch Baby with Marionberry Whipped Cream

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • Baking sheet
  • Parchment Paper
  • Blender


For the roasted cherries

For the Dutch baby

  • 4 tablespoons unsalted butter
  • ½ cup Whole milk (at room temperature)
  • 3 large eggs (at room temperature)
  • 2 tablespoons sugar
  • 1 teaspoon vanilla bean paste ( or extract)
  • ½ cup flour
  • 1 teaspoon salt

For the marionberry whipped cream

Garnish options


For the cherries

  • Spread out the pitted cherries in an even layer on the baking sheet and drizzle with oil, honey, amaretto, and a pinch of salt. Toss well to coat evenly. Bake for 15-20 minutes, stirring a few times until their juices start to come out. Set aside.

For the Dutch baby

  • Place butter in a 10-inch cast-iron skillet and place the skillet in the hot oven (keep it at the same temperature as the cherries). Next, blend all the Dutch baby ingredients in a blender while the skillet is getting hot. Blend until smooth.
  • Remove the skillet from the oven and quickly pour in the batter. (Careful not to splatter yourself!) Return the skillet to the oven and bake for 15-20 minutes. Be sure not to open the oven door, as the Dutch baby might not rise properly. Lower the heat to 300° F and continue baking for another 3-5 minutes.

Whipped marionberry cream

  • While the Dutch baby is in the oven, beat the cream using a hand or stand mixer until soft peaks form. Add the marionberry jam, sugar, and vanilla, and beat again until incorporated. Store in the fridge until serving.

To serve

  • Remove the skillet from the oven. Garnish the Dutch baby with fresh sliced peaches, roasted cherries, and the sauce from the pan. Add a dollop of the whipped cream, and pour over some honey and blueberry syrup. Dust with powdered sugar and a squeeze of lemon.
Author: Abby Guido
Course: Breakfast
Cuisine: German
Keyword: cherries, pancakes, peaches
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