This lightly sweetened compote is a great way to use an abundance of berries. Because blueberries are rich in pectin, a natural thickener, the recipe doesn’t call for corn starch, resulting in a li...
- 1 peach, ripe but still hard
- 4 tablespoons unsalted butter
- 3 tablespoons granulated sugar
- ½ cup all-purpose flour
- 4 large eggs
- 1 pinch of ground cinnamon
- 1 pinch of salt
- ½ cup milk, preferably whole
- ½ teaspoon vanilla extract
- ¾ cup fresh blueberries
- Confectioner’s sugar and lemon juice for serving
Preheat the oven to 425°F. Peel the peach and cut into thin, ⅛-inch slices.
Melt the butter in a 9-inch cast iron skillet over medium heat. Add the peach slices, sprinkle with one tablespoon of sugar and cook, undisturbed, until starting to sizzle, about 3-4 minutes. Flip the peaches and cook for another 4 minutes or until lightly caramelized. Remove skillet from heat.
In a blender, mix two tablespoons of sugar with the remaining ingredients except the blueberries and pulse until the batter is smooth. Pour into the skillet over the peaches, sprinkle blueberries on top. Cook for 15 minutes or until the Dutch baby is browned and edges start to spill. Serve immediately, with a dusting of confectioner’s sugar and a squeeze of lemon juice.
More Blueberry Love
Bursting with blueberry flavor, this lemonade captures the essence of the carefree summer days. Serve poolside with large sunglasses and a straw.
My remedy when life gets complicated? Bake a batch of blueberry muffins. The combination of the moist, vanilla-scented crumb and warm, jammy blueberries takes me right back to childhood.