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.
- 4 Tbls unsalted butter, divided
- 1 large apple, peeled and sliced 1/4" thick
- 1 Tbls brown sugar
- 3 large eggs, room temperature
- 3/4 c whole milk, room temperature
- 3/4 c all-purpose flour
- 1 tsp vanilla
- 1/4 tsp kosher salt
- 1 tsp ground cinnamon, divided
- maple syrup, warmed (for serving)
- Preheat oven to 425F.
- Melt 2 Tbls butter in a 10" skillet, preferably cast iron, over medium heat.
- Add apple and sprinkle with brown sugar and remaining 1/2 tsp cinnamon.
- Cook, tossing often, until apple is coated and softened, about 5-8 minutes.
- Transfer to a plate when done.
- Wipe out the skillet and place in the oven until very hot, 8-10 minutes.
- While the skillet is heating, whisk eggs, milk, flour, vanilla, salt and 1/2 tsp cinnamon in a medium bowl until smooth.
- 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.
- 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.
- Serve drizzled with warmed maple syrup.
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October 6, 2014 @ 12:19 pm
My father used to make a similar pancake when I was a child. He called them German pancakes but didn’t use apple. My version uses 2 eggs and 1/3 C each flour and milk cooked in an 8 inch cake pan, method the same as yours. One difference, before serving the pancake, I dress with syrup, melted butter and fresh squeezed lemon with a dusting of powdered sugar. I have made this with almond milk and GF flour with good results.
Christie C
October 7, 2014 @ 6:46 am
Your version sounds delicious! I am especially intrigued by the squeeze of lemon. Can’t wait to give that a try. Thanks, Christie.
October 1, 2014 @ 3:02 am
IS the recipe enough for 6 people?
October 1, 2014 @ 7:12 am
No–not enough for 6 people in my house, but Laura (below) doubled it and it came out great.
September 29, 2014 @ 8:05 pm
Just made and fed to my kids. A hit all around! Was so easy to make and so tasty. Love breakfast for dinner :). Thanks Dani!
September 29, 2014 @ 8:43 pm
I should add that I doubled the recipe because I was thrown off by the one Apple. Didn’t adjuat the cooking time. I was more than enough for me and the kids (hubby is away) – and I don’t have to make breakfast tomorrow because there is enough leftover for everyone.