Preheat the oven to 425 degrees with the oven rack in the middle. Heat a 12" cast iron skillet over medium heat until warm.

In a medium size mixing bowl, beat the eggs, almond milk, vanilla and honey until combined. In a separate medium mixing bowl, whisk to combine the almond flour, arrowroot flour and cinnamon. Pour the egg milk mixture into the almond flour mixture and whisk to combine.

Melt the coconut oil in the cast iron skillet, and brush it in an even layer and up the sides.

Pour the dutch baby batter into the cast iron skillet, and bake for 18-20 minutes, until golden brown.

While the dutch baby is baking, cook the blueberries, raspberries, orange juice and honey in a medium sauce pan over medium high heat. Use a potato masher to break up the berries. Cook until reduced and thickened, about 10-15 minutes. Remove from heat and set aside.

Remove the dutch baby from the oven and allow to cool for 2 minutes. Top with the warm berry compote. Slice and serve warm. Best served with Minute Maid Pure Squeezed Orange Juice. It pairs perfectly!