Apple Dutch Baby
This Apple Dutch Baby is a thing of beauty! It puffs up so beautifully in the oven, and it's topped with the best caramelized cinnamon apples. It's such an easy recipe for brunch.
Servings: 4 people
Calories: 400kcal
Ingredients
- 3 large eggs at room temperature
- ½ cup all-purpose flour
- ½ cup whole milk at room temperature
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter cut into 2 parts
- Confectioners sugar for dusting at the end
- Maple syrup for serving
Caramelized apples
- 2 medium apples, honeycrisp or gala peeled and sliced ⅓-inch thick
- 3 tablespoons unsalted butter
- ¼ cup light brown sugar
- 3 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 400 degrees F. At the same time, place a 10-inch cast iron skillet in the oven to get it really hot.
- Make the caramelized apples: In a skillet, combine the sliced apples with butter, brown sugar, maple syrup, and ground cinnamon. Cook over medium heat, stirring, for about 15 minutes, or until softened and caramelized. Set aside.
- Make the batter: In a blender, combine the eggs, flour, milk, and granulated sugar. Blend until well combined and smooth. The batter should be thin and free of lumps.
- Carefully, remove hot cast iron skillet from oven. Melt the 2 tablespoons of butter in the hot skillet, swirling it around to coat and cover the pan. It should sizzle.
- Then, immediately add the pancake batter and return to the oven. Bake for about 18 to 20 minutes, or until puffed up and golden brown. The edges should be crispy. Note: Do not open the oven before time is up, it will deflate the pancake. Instead, use the oven light and peek through the window.
- To serve, top with the caramelized apples and more maple syrup, if needed. Dust with confectioners sugar. Enjoy!
Notes
- Don't have a cast iron skillet? Use a 9 or 10 inch pie or cake pan, or an oven-safe nonstick skillet.
- Make sure the batter is close to room temperature, otherwise it may struggle to rise.
- Consistency of the batter: Should be thin and free of lumps.
- A blender is best, but a food processor works too.
- Don’t open the oven door or the pancake will deflate. Use the oven light to check.
- Double the recipe for more servings, but use multiple pans.
- Make ahead: The batter can be made the night before and kept refrigerated. Before using, bring to room temp and give it a quick stir. The apples can be cooked 1-2 days ahead.
Nutrition
Serving: 1slice | Calories: 400kcal | Carbohydrates: 53g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 67mg | Potassium: 262mg | Fiber: 3g | Sugar: 36g | Vitamin A: 714IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 2mg