Peach Bourbon Dutch Baby
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![Preparation time]()
Prep time15 min![Ready in]()
Ready in![Servings]()
PortionsPortions 8![Difficulty]()
DifficultyHard
Ingredients
- 1/2 cup all-purpose flour
-
1/2 cup Country Crock® Plant Cream
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- 2 large eggs, room temperature *
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
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2 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil
![avocado sticks]()
Peach Bourbon Topping
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1 1/2 cups Country Crock® Plant Cream
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-
2 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil
![avocado sticks]()
- 1 tablespoon brown sugar
- 4 peaches, sliced into quarters OR 1 can, drained and sliced into quarters
- 3 tablespoons Bourbon
- powdered sugar, for garnish
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Place the flour, Country Crock® Plant Cream, eggs, sugar, vanilla, and salt in a blender or food processor. Blend for 20 seconds, scrape down the sides, and then blend for another 10 seconds. The batter should be quite liquidy.
- Leave the batter in the blender and set aside to rest for about 15 minutes. This gives the flour time to absorb the liquid.
- Place a 10-inch cast iron pan or an oven safe skillet in the oven and set the oven to 425°F. Allow the pan to get extremely hot before using,
- When you’re ready to make the Dutch baby, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the Country Crock® Plant Butter and swirl the pan to melt the plant butter and coat the bottom and sides of the pan.
- Pour the batter on top of the plant butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
- Bake until the Dutch baby is puffed and lightly browned, about 15-20 minutes.
- While the Dutch baby is baking, prepare the Peach Bourbon Topping. Place the Country Crock® Plant Cream in a chilled bowl and whip until stiff peaks form. Place your whipped plant cream in the fridge to chill until you’re ready to serve.
- Heat a large frying pan on medium high heat. Add the plant butter and brown sugar. Stir until the mixture is melted and broken down/ Then add your peaches. Sauté for about 2 minutes until the fruit softens, and then remove the pan from the stove and stir in the bourbon.
- Put the pan back on the heat. Using a kitchen lighter or very long match, pass the flame over the pan. Stand back and avert your face. Allow the flame to die down and the sauce to thicken slightly.
- Remove the Dutch baby from the oven. You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Spoon the peaches and some of the juice from the pan onto the Dutch baby and top with the whipped Plant Cream. Enjoy!
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