!for the dutch baby
5 tablespoons butter, divided
1 large peach, sliced thin
3 large eggs, room temperature
1/2 cup plus 1 tablespoon all-purpose flour
3 tablespoons sugar
1 tablespoon bourbon
2 teaspoons vanilla extract
1/2 teaspoon salt
pinch cinnamon
!for the toppings
1/4 cup granola
3 scoops vanilla ice cream
powdered sugar, for dusting


Preheat oven to 350°F.
In a small saucepan, heat the butter over low heat for roughly 5 minutes, swirling the pan every 20 seconds or so. Heat until the milk solids turn a light golden brown color. Remove from heat and allow to cool slightly.
Spoon 1 tablespoon of browned butter in a large caste iron pan. Sauté half of the peach slices in the brown butter until golden. Remove from heat and allow to cool while you make your batter.
In a large blender, combine eggs, flour, sugar, remaining 1/4 cup browned butter, bourbon, vanilla, salt, and cinnamon. Pulse until mixture comes together, then pour into caste iron pan with sautéed peaches.
Bake for 15 minutes, until the dutch baby puffs up in the middle and is a light golden brown. Remove from oven and allow to cool for 5 minutes, then sprinkle with granola, remaining slices of peach, ice cream, and dust with powdered sugar. Serve warm!