Apple Dutch, Baby!

It’s apple season! That time of year when even the local supermarket carries an assortment of varieties from Pink Lady to Jonagold. Recipes abound for apple pie, apple butter, apple crisp, apple sauce…the list goes on. And the satisfaction gained from taking a bite of a crisp, deliciously tart apple matches the pleasure of your first summer peach.

Last week, at the end of a rainy gray day, the new issue of Bon Appetit landed in my mailbox. As usual, I dove right in but didn’t get very far because within the first few pages, a recipe for Apple Dutch Baby caught my attention. Perfect. I had bacon from South Mountain Creamery (our reliable milk delivery service) in my fridge and apples in the fruit basket. It would be “breakfast for dinner!” and I knew I’d have happy faces and clean plates all around the table.

I adapted the recipe a bit–as in, didn’t make the accompanying apple cider syrup–and my three kids absolutely loved it. Obviously, Apple Dutch Baby would be equally as delicious as “breakfast for breakfast” so make it anytime you wish.


Apple Dutch Baby
Serves 3
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  1. 4 Tbls unsalted butter, divided
  2. 1 large apple, peeled and sliced 1/4" thick
  3. 1 Tbls brown sugar
  4. 3 large eggs, room temperature
  5. 3/4 c whole milk, room temperature
  6. 3/4 c all-purpose flour
  7. 1 tsp vanilla
  8. 1/4 tsp kosher salt
  9. 1 tsp ground cinnamon, divided
  10. maple syrup, warmed (for serving)
  1. Preheat oven to 425F.
  2. Melt 2 Tbls butter in a 10" skillet, preferably cast iron, over medium heat.
  3. Add apple and sprinkle with brown sugar and remaining 1/2 tsp cinnamon.
  4. Cook, tossing often, until apple is coated and softened, about 5-8 minutes.
  5. Transfer to a plate when done.
  6. Wipe out the skillet and place in the oven until very hot, 8-10 minutes.
  7. While the skillet is heating, whisk eggs, milk, flour, vanilla, salt and 1/2 tsp cinnamon in a medium bowl until smooth.
  8. When the skillet is hot, carefully add the remaining 2 Tbls butter, tilting to coat the bottom and sides. Add the apple to the center of skillet; pour batter over.
  9. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy (there will be a bit of a buttery sheen), approximately 15 minutes.
  10. Serve drizzled with warmed maple syrup.
Adapted from Bon Appetit, October 2014
Adapted from Bon Appetit, October 2014
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