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Apple Dutch Baby Recipe

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4 from 80 reviews

This Apple Dutch Baby is a delightful, oven-baked pancake with a crisp, golden edge and a soft, custardy center, topped with warm, cinnamon-sugar sautéed apples. It’s an impressive yet simple breakfast or brunch dish that’s perfect for serving four and can be easily customized with your favorite syrup and whipped cream.

Ingredients

Batter

  • 2 Tablespoons Butter
  • 3 eggs, room temperature
  • 3/4 cup milk, room temperature
  • 3/4 cup all-purpose flour
  • 1 Tablespoon granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Apple Topping

  • 3-4 apples, peeled, cored, and sliced (your choice of variety)
  • 2 Tablespoons Butter
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Optional Garnishes

  • Powdered sugar for dusting
  • Syrup of choice (e.g., Buttermilk Bourbon Syrup)
  • Whipped cream

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s hot enough for baking the Dutch baby.
  2. Melt butter in skillet: Place 2 tablespoons of butter in a 10-inch oven-safe skillet and transfer it to the oven to melt and heat.
  3. Prepare eggs and milk: Make sure your eggs are at room temperature. Warm the milk slightly in the microwave for 15-30 seconds to remove chill; this helps the batter rise well.
  4. Mix eggs and milk: In a large bowl, beat the eggs and milk together until frothy, incorporating some air.
  5. Add vanilla extract: Stir in 2 teaspoons of vanilla extract for flavor.
  6. Add dry ingredients: Gradually add the flour, sugar, salt, and cinnamon while beating continuously, making sure the batter is smooth and without lumps.
  7. Pour batter into hot skillet: Carefully remove the skillet from the oven when the butter is sizzling and pour the batter evenly into it.
  8. Bake Dutch baby: Return the skillet to the oven and bake for 20-25 minutes until puffed, golden, and set in the center.
  9. Prepare apple topping: While the Dutch baby bakes, melt 2 tablespoons butter in a skillet over medium heat. Add the peeled, cored, and sliced apples.
  10. Add sugar and cinnamon to apples: Sprinkle 2 tablespoons sugar and 1/2 teaspoon cinnamon over the apples. Stir occasionally and cook until the apples become soft but still hold their shape.
  11. Remove Dutch baby from oven: Once baked, the Dutch baby will puff high; allow it to slightly deflate before serving.
  12. Assemble the dish: Spoon the warm cinnamon-sugar apples on top of the Dutch baby.
  13. Optional final touches: Dust with powdered sugar, add your favorite syrup and a dollop of whipped cream if desired for extra indulgence.

Notes

  • Using room temperature eggs and milk helps the Dutch baby to rise properly and attain a fluffy texture.
  • A 10-inch oven-safe skillet (preferably cast iron) is ideal for this recipe.
  • Choose apples that hold shape well when cooked, such as Honeycrisp, Fuji, or Granny Smith.
  • Serve immediately after baking, as the Dutch baby deflates as it cools.
  • Experiment with different syrups or toppings like maple syrup, caramel sauce, or fresh berries.

Find it online: https://justsosavory.com/apple-dutch-baby-recipe/