If you’re craving a breakfast or brunch that feels like a warm hug on a plate, look no further than this Cinnamon Apple Topped Dutch Baby Recipe. It’s a spectacularly fluffy, golden pancake baked in a skillet and crowned with soft, cinnamon-coated apples that balance sweetness and spice perfectly. This dish brings together simple, comforting ingredients that transform into an eye-catching and delicious meal guaranteed to brighten any morning. Plus, this Cinnamon Apple Topped Dutch Baby Recipe is surprisingly easy to pull off, making it a definite crowd-pleaser that will have you coming back for more.
Ingredients You’ll Need
Gathering a handful of perfectly balanced ingredients sets the stage for the magic of this dish. Each ingredient plays a crucial role, from the airy batter to the tender apples infused with warm cinnamon.
- 2 apples, hard variety: Honeycrisp apples add the ideal crispness and natural sweetness that hold up beautifully when cooked.
- 3 tablespoons butter: Adds richness and helps develop the golden, crispy edges on your Dutch baby.
- 2 tablespoons brown sugar: Imparts a deep sweetness with molasses flavor to caramelize the apples wonderfully.
- 1/2 teaspoon cinnamon: The essential spice that brings warm, cozy flavor to the apples and batter alike.
- 4 eggs: The foundation of the batter, eggs help create that signature rise and lightness.
- 1 cup flour: Provides structure to the pancake while allowing it to stay tender.
- 1 cup milk: Keeps the batter smooth and adds moisture for soft, pillowy results.
- 3 tablespoons sugar: Sweetens the batter gently without overpowering the natural apple flavors.
- 3 tablespoons melted butter + 2 tablespoons butter, divided: Melted butter folded into the batter adds buttery richness, while the extra 2 tablespoons coat the skillet for a crisp finish.
- 1/2 teaspoon vanilla extract: Adds subtle sweetness and depth, enhancing the overall flavor profile.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/4 teaspoon ground nutmeg: Provides a hint of warm spice, perfectly complementing the cinnamon apples.
How to Make Cinnamon Apple Topped Dutch Baby Recipe
Step 1: Preheat and Prepare the Skillet
Begin by placing a cast iron skillet into a cold oven, then set the oven temperature to 425º F. This technique ensures the skillet gets thoroughly hot, which is key for that dramatic puff and crisp crust your Dutch baby is known for.
Step 2: Blend the Batter Ingredients
In a blender, combine the eggs, flour, milk, sugar, 3 tablespoons of melted butter, cinnamon, vanilla extract, salt, and nutmeg. Blend on high speed until the mixture is smooth and fully incorporated. This step creates a light, airy batter that will rise beautifully.
Step 3: Butter the Hot Skillet
Once your oven reaches 425º F, carefully remove the scorching hot skillet. Add the remaining 2 tablespoons of butter and swirl it around until the entire pan is coated with melted butter. This prevents sticking and adds to the deliciously crispy edges.
Step 4: Bake the Dutch Baby
Pour the blended batter directly into the hot, butter-coated skillet. Immediately return the skillet to the oven and bake for 22 to 24 minutes. You’ll know it’s ready when the Dutch baby has puffed up dramatically and boasts a gorgeous golden brown color.
Step 5: Prepare the Cinnamon Apple Topping
While the Dutch baby bakes, slice your apples thinly. Heat a pan over medium heat and melt the butter until it bubbles gently. Add the apple slices and toss them in the butter.
Step 6: Caramelize the Apples
Sprinkle the brown sugar and cinnamon over the apples, tossing to ensure they’re evenly coated. Cook the apples for 7 to 10 minutes, stirring occasionally, until they become tender and caramelized but still hold their shape. Remove from heat once softened.
Step 7: Assemble and Serve
Once the Dutch baby comes out of the oven, pile those luscious cinnamon apples on top. For an extra indulgent touch, add a dollop of whipped cream or yogurt if you like. Slice and serve immediately to enjoy the warm, contrasting textures and flavors.
How to Serve Cinnamon Apple Topped Dutch Baby Recipe
Garnishes
Enhance your Cinnamon Apple Topped Dutch Baby Recipe by adding fresh garnishes like a sprinkle of powdered sugar, a handful of toasted pecans for crunch, or a drizzle of pure maple syrup. Each choice adds a layer of flavor and visual appeal, making the dish feel even more special.
Side Dishes
This Dutch baby pairs beautifully with crispy bacon or sausage if you prefer a savory balance. Alternatively, a side of fresh fruit or a simple green salad with a light vinaigrette can bring a refreshing contrast to the warm, cozy pancake.
Creative Ways to Present
For a brunch spread that wows, serve your Dutch baby on a large wooden board or rustic platter, surrounded by small bowls of nuts, honey, and whipped cream so everyone can customize their own slice. You can also experiment by adding a scoop of vanilla ice cream for a decadent dessert twist.
Make Ahead and Storage
Storing Leftovers
If you have any Cinnamon Apple Topped Dutch Baby Recipe leftovers, wrap them tightly in plastic wrap or foil and store in the refrigerator. They stay tasty for up to 2 days, making breakfast just as delightful the next morning.
Freezing
Although Dutch babies are best fresh, you can freeze leftover slices by first freezing them on a tray until firm, then transferring them to a freezer-safe bag. When you’re ready to eat, thaw overnight in the fridge and reheat gently.
Reheating
To revive your Dutch baby, reheat slices in a preheated oven at 325º F for about 5-7 minutes. This method preserves crisp edges better than the microwave. You can also warm the cinnamon apples separately in a skillet before topping the reheated pancake.
FAQs
Can I use any type of apples for this recipe?
Yes, but using a firm apple variety like Honeycrisp, Granny Smith, or Fuji is best because they hold their shape when cooked and provide a nice balance of tartness and sweetness to complement the pancake.
What if I don’t have a cast iron skillet?
A heavy oven-safe skillet such as stainless steel or nonstick can work, but cast iron retains and distributes heat most evenly, creating the signature puff and crispy edges. If using another pan, watch cooking times closely to avoid uneven baking.
Can I prepare the batter ahead of time?
While it’s possible to make the batter a few hours ahead and refrigerate it, letting it rest too long may reduce the puffiness of the Dutch baby. For best results, make and bake the batter fresh right before serving.
Is this dish gluten-free?
Not as written, since it uses all-purpose flour. However, you can substitute a gluten-free flour blend in equal parts to make a gluten-free Cinnamon Apple Topped Dutch Baby Recipe. Just ensure your blend is suitable for baking pancakes.
Can I make this recipe vegan?
This recipe relies on eggs and butter for structure and flavor, so veganizing it would require substitutions like flax eggs and plant-based butter. The texture and rise might change, but experimenting with vegan alternatives can work for a dairy and egg-free version.
Final Thoughts
This Cinnamon Apple Topped Dutch Baby Recipe has a way of turning simple ingredients into a sensational breakfast that’s both comforting and impressive. It’s perfect for treating yourself or surprising friends and family at your next brunch. Once you try it, you’ll find this golden, fluffy delight with its cinnamon apple topping becoming a beloved staple in your recipe rotation. So grab your skillet, get ready to blend, and enjoy every delightful bite!
Print
Cinnamon Apple Topped Dutch Baby Recipe
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Cinnamon Apple Topped Dutch Baby is a delightful, fluffy oven-baked pancake served warm with a sweet and spiced cinnamon apple topping. The Dutch baby batter is blended smooth and baked in a hot cast iron skillet until puffed and golden, then adorned with tender, buttery cinnamon apples for a cozy and impressive breakfast or brunch treat.
Ingredients
Dutch Baby Batter
- 4 eggs
- 1 cup flour
- 1 cup milk
- 3 tablespoons sugar
- 3 tablespoons melted butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Cinnamon Apple Topping
- 2 apples, hard variety (such as Honeycrisp)
- 3 tablespoons butter
- 2 tablespoons butter (divided for skillet greasing)
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat Oven and Skillet: Place a cast iron skillet into the cold oven and preheat the oven to 425º F to ensure the skillet is piping hot for baking.
- Prepare Batter: In a blender, combine eggs, flour, milk, sugar, 3 tablespoons melted butter, cinnamon, vanilla extract, salt, and nutmeg.
- Blend Batter: Blend the mixture on high speed until the batter is completely smooth and fully blended.
- Butter Skillet: Once the oven has reached temperature, carefully remove the hot skillet and add 2 tablespoons of butter. Swirl the skillet until the butter melts and coats the entire surface.
- Pour Batter and Bake: Pour the blended batter into the buttered skillet then place the skillet back into the oven to bake.
- Bake Dutch Baby: Bake for 22-24 minutes until the Dutch baby is puffed up and golden brown on top.
- Slice Apples: While the Dutch baby bakes, slice the apples into thin pieces.
- Heat Pan and Butter: Heat a pan over medium heat and add 3 tablespoons butter, warming until it starts to bubble.
- Cook Apples: Add sliced apples to the pan and toss in the warm butter.
- Add Sugar and Cinnamon: Sprinkle brown sugar and cinnamon over the apples and toss again to coat evenly.
- Sauté Apples: Cook the apples for 7-10 minutes until they become soft, stirring occasionally to prevent burning.
- Assemble and Serve: Remove the Dutch baby from the oven, top it with the warm cinnamon apples, add whipped topping if desired, slice, and serve immediately for best texture and flavor.
Notes
- Use a cast iron skillet for best heat retention and even baking.
- Hard apple varieties like Honeycrisp hold their shape and texture well during cooking.
- Serve immediately after baking to enjoy the Dutch baby at its puffiest and freshest.
- Optional: add whipped cream or powdered sugar on top for extra indulgence.
- Be careful when handling the hot skillet to avoid burns.
