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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
Course: Brunch
Cuisine: German
Servings: 4
Author: Angela Roberts


  • 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.
  • Pit Cherries
  • 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.