05 August 2014

Good Eats - Berry Filled Dutch Babies

Take advantage of the fleeting summer berries with these Berry-Filled Dutch Babies

Dutch Babies are basically a soufle' typically served in a cast iron skillet. This recipe turns them into individual popovers by dividing the recipe and baking them in muffin tins.The slightly custard-like consistency gives them substance without being too heavy.

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Take advantage of the fleeting summer berries with these mini Berry-Filled Dutch Babies
  • 6 eggs at room temp
  • 1 C milk
  • 1/3 C Sugar
  • 2 tsp vanilla extract
  • 1 C flour
  • 1/2 tsp salt
  • 6 T butter, melted
  • 1.4 C granny smith apple, diced into 1/4" bits
  • 1 1/2 C berries of choice
  • juice of 1 lemon
Preheat oven to 425 degrees. While preparing ingredients, place 12 cup muffin tin in oven to heat. Gently smash berries and mix with diced apples. In a large mixing bowl, mix well the eggs, sugar, milk, and vanilla extract. Add flour + salt. Mix until just combined. Remove muffin tin. Using a pastry brush, grease tin with melted butter then evenly divide excess butter between each cup. Fill with batter to 1/3 full. Drop equal amounts of apple/berry mixture into centers. Bake 15-20 minutes until golden brown and puffy. Squeeze lemon juice over the top of each and sprinkle with powdered sugar.

Prep time: Cook time: Total time: Yield: 12



  1. Just printed recipe, and will be trying this week. Always love finding recipes that call for berries, especially during peak picking season.

  2. I love berries in everything and these look deliscious. Thank you for sharing your recipe, Sarah

  3. Yum. These are such a cute little treat! I'm have a girls night out soon and I think I'll serve these. Thanks!


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