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Cranberry & Almond Dutch Baby


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Ingredients

3 large eggs, room temperature

2/3 cup whole milk, room temperature (can substitute almond, soy or oat milk)

1/3 cup all-purpose flour

1/3 cup almond flour

3 tablespoons turbinado sugar

1 teaspoon vanilla extract

1 pinch fine salt

1 pinch ground nutmeg

1/4 cup unsalted butter

1/3 cup Patience Fruit & Co’s Whole and Juicy dried cranberries, plus more for topping

Slivered almonds, for topping

Powdered sugar, for dusting 

Maple Syrup, for serving

Preparation time 10 minutes + 30 minutes (resting time)
Cooking time 20 minutes Portions 2 to 4 servings

Looking for a special breakfast or brunch recipe? Try this Cranberry & Almond Dutch Baby! It uses our whole dried cranberries , sweetened with apple juice & a touch of almond flour. It is easy to make as you simply add the ingredients to a blender, pour batter into a skillet & watch it puff in the oven as you brew a cup of coffee. 

Ingredients

3 large eggs, room temperature

2/3 cup whole milk, room temperature (can substitute almond, soy or oat milk)

1/3 cup all-purpose flour

1/3 cup almond flour

3 tablespoons turbinado sugar

1 teaspoon vanilla extract

1 pinch fine salt

1 pinch ground nutmeg

1/4 cup unsalted butter

1/3 cup Patience Fruit & Co’s Whole and Juicy dried cranberries, plus more for topping

Slivered almonds, for topping

Powdered sugar, for dusting 

Maple Syrup, for serving

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Steps

  1. In a blender add the eggs, milk, flours, sugar, vanilla, salt & nutmeg. Blend until smooth, about 2 minutes. Let mixture rest at room temperature for 30 minutes.

  2. As the mixture rest, preheat oven to 450 degrees & place a 8-inch cast iron skillet in the oven.

  3. Once oven is heated, carefully remove the skillet & add butter to the pan. Swirl the butter around to coat each edge until fully melted.

  4. Immediately pour the batter into the pan. Sprinkle with cranberries & almonds.

  5. Bake for 20 minutes, until puffed & golden brown. Do not open the oven door while it bakes.

  6. Top with additional cranberries & almonds. Dust with powdered sugar & drizzle with maple syrup before serving.

Thanks to our collaborator

Marcella DiLonardo

Marcella DiLonardo is a recipe developer, food stylist & photographer from Niagara, Canada. She is the author of the cookbook "Bake The Seasons" & creator of the lifestyle blog "Hey Modest Marce".

Visit her website

Une filiale de Fruit d'or

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