Directions

First, make the Blackberry Compote.

1. Combine all ingredients in a saucepan over medium heat.

2. Bring to a boil, then reduce to a simmer, smashing blackberries to release their juices.

3. Simmer for about 15 minutes, until thickened.

4. Remove from heat and allow to cool slightly. Will keep in fridge for about a week.

Second, make the lemon sugar

Combine ½ cup granulated sugar with the zest of one lemon (or more to taste).

Third, make the Dutch Babies.

1. Preheat oven to 375°.

2. Melt 2 tablespoons butter; set aside.

3. Add chickpea flour, sugar, salt, half + half, eggs and vanilla to a blender. Blend for about 30 seconds, until well combined. Slowly add the melted butter with the blender on low speed. Allow the mixture to rest for 10-15 minutes while the pan(s) heat in the oven.

4. Add the remaining 1 tablespoon butter to a cast iron skillet (or 1/2 tablespoon each if using the mini cast iron skillets). Place in the preheated oven and allow to heat for about 10 minutes, until butter is melted and starting to bubble.

5. Pour batter into pan(s) directly on the oven rack. Bake for 20 minutes, until the dutch babies are puffed up and starting to brown. IMPORTANT: Do not open oven while baking as it will interrupt the rising process!

6. Remove pan(s) from oven.

7. Top with blackberry compote, lemon sugar and powdered sugar.

8. Share and enjoy!

Makes one 10-inch or two 5-inch dutch babies.

NOTE: If you don’t have time to make the fruit compote from scratch, our whole fruit 1Acre Jams are a great stand in. We used two mini cast iron skillets just for the fun of it - but a standard sized cast iron skillet works great too.