Light, fluffy and sweet! This Caramelized Apple Dutch Baby is just what the weekend was made for. This dutch baby recipe comes straight out of my dear friend and fellow food blogger, Megan's [Country Cleaver] newly released cookbook Cast Iron Gourmet. The recipe can easily be cut in half for one, left as is to feed 2 one or doubled to feed 4 (you may need a few skillets for this). Feel free to use whatever seasonal fruit to top your German pancake. It's apple season in the mitten so I decided to top my Dutch baby with caramelized apples and a sprinkle of powdered sugar and cinnamon.
Simple, straightforward and beautiful!
Course Breakfast & Brunch
Keyword apple, Dutch baby, German, pancake
Prep Time 10mins
Cook Time 25mins
Total Time 35mins
Servings 2to 4
Author Laurie McNamara
2medium appleslike Gala, honey crisp or granny smith
4tablespoonslight brown sugar]
FOR THE DUTCH BABY:
powdered sugarfor serving
FOR THE CARAMELIZED APPLES: Peel, core and slice apples 1/4 to 1/2 of an inch.
Melt butter in a 10-inch skillet on medium heat, then add the brown sugar and apples. Stir to coat, increase the heat to medium high and cook the apples until tender and caramelized. About 10 minutes.
FOR THE DUTCH BABY:
Preheat your over to 400°F (205°C).
In your mixing bowl, add all the ingredients and whisk thoroughly until the mis smooth. Set the Dutch baby batter aside.
Preheat two skillets (or one skillet for a larger Dutch baby) over medium heat. Spray your skillets with nonstick spray or melt in some butter, make sure that the butter is simmering slightly before adding the Dutch baby batter.
Dived the batter between the two skillets (or just pour it into one) and immediately place them in your preheated oven. Bake for 12 to 15 minutes or until the Dutch babies are golden brown. Remove from the oven and serve immediately. They will deflate once they are removed from the oven, but that is normal. The edges are like a pancake and the middle is like a crepe. Enjoy the best of both worlds!
Serve this with fresh fruit on top or with syrup for the purists.