Dutch Baby With Caramelized Cherries

• 4 tablespoons unsalted butter
• 3 tablespoons packed brown sugar
• 2 cups fresh cherries, pitted and halved
• 1/2 lemon
• 3 large eggs, at room temperature
• 2/3 cup whole milk, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 2/3 cup flour

1. Preheat oven to 425 degrees.
2. Melt butter in 10-inch cast iron skillet over medium heat. Add brown sugar, cherries, and a squeeze of juice from half a lemon and stir to combine. Simmer until the cherries have released some juice, and the sauce is thick and shiny, about 5 minutes.
3. While the cherries are caramelizing, place the eggs, milk, vanilla, salt, and flour in a blender and blend for 30 seconds on low speed. Increase the speed to high and blend for one minute more.
4. Pour the batter on top of the cherries and transfer to the preheated oven. Bake for 20 minutes, or until the top is golden brown and the cherry juices are bubbling happily. Serve immediately with a simple dusting of powdered sugar.

unsalted butter, brown sugar, fresh cherries, lemon, eggs, milk, vanilla, kosher salt, flour

Taken from food52.com/recipes/5295-dutch-baby-with-caramelized-cherries (may not work)