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
Scale
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.
