Almond Cherry Dutch Baby, Gluten Free
Cherry dutch baby topped with almonds is a perfect summer comfort food brunch.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
- 20 fresh cherries pitted
- 2 ounces amaretto
- 4 tablespoon butter divided
- 3/4 cups gluten free flour I use Bob's Red Mill 1 to 1
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 cup sliced almonds
Preheat oven to 450.
Combine flour with sugar, salt, baking powder.
Combine eggs with vanilla and mix with flour.
Add milk, and mix. Set aside.
Melt two tablespoons butter and add to the mixture.
Melt 2 tablespoons butter in 10 inch skillet that you will be making the dutch baby in. (Oven proof).
Add cherries and amoretto. If you don't have amoretto, you can use brandy, or skip. Cook on low for 5 to ten minutes, stirring frequently.
Pour batter on top of cherries. Add almonds.
Bake for 15-20 minutes until golden brown.
This may not puff up the same way regular floured dutch babies do, but will taste good.