Cherry Dutch Baby (Pie Dish Style): A Summery Weekend Treat

Fresh cherries, golden edges, and a custardy, clafoutis-like center—this Cherry Dutch Baby, baked in a pie dish, will be your new favorite way to ease into a summer. Traditionally made in a cast-iron skillet, this version swaps in a standard 10-12 inch pie dish—because sometimes that’s what’s clean, or it just feels a little cozier. The result? Still puffed and beautiful around the edges, still soft and rich in the center, and still bursting with cherry flavor.

It’s easy, gorgeous, and a perfect excuse to gather around the table with a fresh pot of coffee and nowhere to be but in the moment.

Why You’ll Love This Cherry Dutch Baby:

  • Uses a generous cup of fresh cherries, halved and juicy.

  • Pie Dish–Friendly: No skillet? No problem.

  • Dreamy Texture: Custardy like clafoutis, crisp around the edges.

  • Brunch-Worthy Simplicity: One bowl and under 30 minutes from start to finish.

Gorgeous eggs from the neighboring farm.

Pre-blending in blender which yield a smooth batter.

Cherry Dutch Baby (serves 5-6)

Ingredients

  • 3 large eggs

  • ½ cup all-purpose flour

  • ½ cup whole milk

  • 1 tbsp sugar

  • 1 tsp vanilla extract

  • Pinch of salt

  • 2 tbsp unsalted butter

  • 1 cup fresh cherries, pitted and halved

  • Optional toppings: powdered sugar, whipped cream, Greek yogurt, honey, or a drizzle of maple syrup

Directions:

  1. Preheat oven to 425°F (220°C). Place the butter in a 9-inch pie dish and put the dish in the oven for a few minutes while it heats—just until the butter melts and bubbles slightly.

  2. Make the batter: In a blender or mixing bowl, combine the eggs, flour, milk, sugar, vanilla, and salt until completely smooth.

  3. Remove the pie dish, swirl the melted butter to coat, and immediately scatter in the cherries.

  4. Pour the batter over the cherries and return the dish to the oven.

  5. Bake for 20–25 minutes, or until puffed around the edges and golden brown. The center will stay soft and custardy.

  6. Serve warm, dusted with powdered sugar or topped with your favorite extras.

Tips:

  • No blender? A whisk works fine—just aim for a smooth batter with no lumps.

  • Use fresh, sweet cherries if possible, but frozen (thawed and patted dry) will work in a pinch.

  • This is best served right away, but leftovers can be reheated gently in the oven the next morning.

  • Serve this with cold brew, fresh fruit, or a sparkling mimosa. It’s a simple summer ritual worth repeating every cherry season.