Almond Dutch Baby with Blood Orange Compote

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 2-4 1x



  • Dutch Baby
  • 2 eggs eggs
  • 2 tablespoons maple syrup
  • ½ cup 2% or whole milk
  • 1/4 cup Almond Meal*
  • 1/4 cup + 2 tablespoons whole wheat pastry flour
  • ⅛ teaspoon salt
  • 1 tablespoons butter
  • Orange Compote
  • 2 Regular or Blood Oranges
  • 3 Tablespoons Honey
  • 1/4 teaspoon Salt
  • Pinch of Cinnamon


  1. Preheat oven to 400˚.
  2. Combine eggs, milk, almond meal, flour, salt, and maple syrup in a blender. Pulse until combined.
  3. On the stop top, melt 1 tablespoon butter in a 8″ or 10″ cast iron (well seasoned) skillet. Swirl around to cover the pan once melted. Remove from heat and pour in batter. Bake in oven until golden brown and puffed, 20-25 minutes.
  4. While dutch baby cooks, zest one orange into a small pot (1-2 tablespoons of zest is perfect). Peel oranges, remove any extra membrane and remove pith, and pull into slices. Place in with zest and add honey, cinnamon, and salt. Bring to a boil and reduce to a simmer. Let simmer until oranges have broken apart and mixture begins to thicken, 15-20 minutes. Taste and add more honey or cinnamon as needed.
  5. Once dutch baby is ready, smear orange compote on top and serve with a quick pour of heavy cream (optional).


*To easily make Almond Meal, simple pulse almonds in a food process until they resemble course flour (don’t pulse too long or else you’ll end up with almond butter…)