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!
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.
If you want more recipes Join The Club!!!
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
=====
- cooking spray
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
=====
- 1 Granny Smith apple -- thinly sliced
=====
- 1/4 cup sugar
=====
- 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
More Recipes
Fermented Peach and Tomato Salsa
By: Chef Laura Bonicelli I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also...
Zucchini Eggplant Involtini
By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...
Garden Focaccia
Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...
Recent Comments