ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cherry Almond Dutch Baby


4-6 Servings


  • 1 tablespoon butter
  • 3/4 cup milk
  • 1/2 cup Pillsbury BEST® All Purpose Flour
  • 2 large eggs
  • 2 tablespoons sugar
  • 1/2 teaspoon almond extract
  • 1/4 cup sliced almonds
  • 1/2 cup Smucker's® Orchard's Finest™ Michigan Red Tart Cherry Preserves
  • Powdered sugar for garnish (optional)

How to Make It

  1. HEAT oven to 425°F. Melt butter in 9-inch pie plate in the oven.  Remove from oven. Brush butter over entire inside of plate.

  2. COMBINE milk, flour, eggs, sugar and almond extract in blender container. Process using several pulses to make a smooth batter. Pour batter into hot pie plate.  Sprinkle with almonds. Bake 15 minutes.

  3. REDUCE heat to 350°F. Bake 5 to 8 minutes longer or until golden brown. Remove from oven. Spread with cherry preserves. Sprinkle with powdered sugar if desired. Cut into wedges and serve immediately.