Make this magnificent Dutch Baby with Caramelized Apples for a weekday morning treat, or on the weekend as a quick alternative to pancakes. It is also fabulous to whip up as a simple and delicious dessert. I like to leave the batter unsweetened which allows for the Dutch baby to go either savoury or sweet.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Servings: 4
Ingredients
For Dutch baby
¾cupwhole milk at room temperature
3large eggsat room temperature
1teaspoon vanilla
3/4cupall purpose flour
¼teaspoonfine sea salt
2Tablespoonsunsalted butter
For Caramelized Apples
1Tablespoonbutter
2sweet apples such as Honey crisp or Ambrosiapeeled, cored and sliced in wedges
1teaspoon sugar I used cane sugar
1/2teaspoon cinnamon
salted caramel for drizzlingoptional
Instructions
Place an 9 or 10-inch heavy skillet (preferably cast iron) in the oven and preheat the oven to 425°F. Alternatively, you can heat the skillet on the stovetop right before adding the batter, just make sure it is very hot.
Add milk, eggs, vanilla, flour, and salt to a blender and process until completely smooth, about 45 seconds. You may need to brush down the sides of the blender if some of the flour has stuck, then blend again a few more seconds. Allow the mixture to rest while the oven preheats, for at least 15 minutes.
Once the oven is heated, carefully remove the hot skillet from the oven (or heat the skillet until very hot on the stovetop). Add the butter to the hot skillet, swirling the melting butter to coat the pan on the bottom and up and around the edges.
Immediately pour the batter into the center of the buttered pan. It should sizzle and bubble. Transfer to the oven and bake for about 20 minutes, until puffed and golden. Tip: Do not open the oven while the Dutch baby is baking or it may not rise properly
Meanwhile, make the caramelized apples. Melt 1 tablespoon butter in a large skillet over medium heat. Add the apples, and sprinkle with 1 teaspoon sugar, and 1/2 teaspoon cinnamon. Sauté for about 10 minutes, stirring occasionally until apples have softened and become juicy.
Remove the Dutch baby from the oven, dust with icing sugar, if using, and top with caramelized apples. Serve warm, drizzled with a little salted caramel, if desired.
Notes
Leftovers keep well in the fridge, covered, for about 2 - 3 days. Reheat gently in the microwave, or in a 325ºF oven until warmed through.