By: Chef Laura Bonicelli
Apple Dutch Baby will be your new favorite family recipe. The recipe is fun to make and even more, a joy to serve. Children love watching it puff up through the oven window! Buy your apples at your favorite Farmers Market!Â
About Apple Dutch Baby
Sister to the pannekoeken, this Apple Dutch Baby has just the right amount of sweetness. We caramelize the sugar in the pan with the apples before adding the batter. I think it makes a perfect Sunday brunch centerpiece or light dinner.
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Step by Step Instructions
Apple Dutch Baby
Equipment
- 10-inch cast iron pan
Ingredients
- 6 large eggs
- 1 cup whole milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon freshly grated nutmeg
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- cooking spray
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
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- 1 Granny Smith apple -- thinly sliced
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- 1/4 cup sugar
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- powdered sugar
Instructions
- Preheat the oven to 425º F.
- Place the eggs, milk, butter, and vanilla in a blender--blend for 30 seconds. Add in the flour, baking powder, sugar, salt, and nutmeg. Blend for 1 minute, scraping down the sides if necessary. Set the batter aside for 30 minutes.
- Coat the bottom and sides of an oven-proof 10-inch skillet with cooking spray. In a small bowl, mix the sugar, cinnamon, and nutmeg. Sprinkle the mixture evenly over the bottom and sides of the skillet.
- Arrange the apples, overlapping, in a circular spoke-like fashion. Put the remaining apple slices in the center of the pan to fill the hole. Sprinkle the apples with 1/4 cup of sugar. Cook over medium heat for 8 minutes, or until the mixture bubbles and caramelizes. Slowly pour the batter over the apple mixture, trying not to disturb the apples.
- Bake the pancake at 425∫F for 15 minutes. Reduce the oven temperature to 375∫F. (Leave the pancake in the oven.) Bake for an additional 13 minutes until the center is puffed and set.
- Carefully loosen the pancake with a spatula and gently slide the pancake onto a serving platter. (I usually serve the pancake right out of the skillet.) Using a fine strainer, sift powdered sugar over the top and cut the pancake into 6 pieces. Serve immediately.
Notes
Chef Laura Bonicelli
Nutrition
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