Old-Fashioned Apple Dutch Baby

Prep Time: 15 mins	Bake Time: 25 mins
Total Time: 40 mins	Serves: 4

A Dutch baby occupies a wonderful space somewhere between a pancake, a popover, and a crêpe. Rather than cooking individual pancakes at the stove, a thin egg-rich batter is poured into a hot skillet and baked all at once, where the intense heat sends it dramatically up the sides of the pan. Despite its name, the Dutch baby is generally considered an American creation, related to German-style pancakes rather than a traditional Dutch dish.

Adding apples makes it particularly well suited to autumn mornings. The fruit is first cooked in the skillet until tender and lightly caramelized before the batter is poured over top and everything goes directly into the oven. The result arrives at the table beautifully puffed, with crisp edges, a tender custardy center, and warm apples throughout. A dusting of confectioners’ sugar or a little maple syrup is all it needs for an impressive breakfast that requires surprisingly little hands-on work.

Ingredients

Cinnamon Apples

• 2 medium apples, such as Honeycrisp, Granny Smith, or Braeburn

• 2 tablespoons unsalted butter

• 2 tablespoons light brown sugar

• ½ teaspoon ground cinnamon

• Pinch of kosher salt

Dutch Baby Batter

• 3 large eggs, at room temperature

• ¾ cup (180 ml) whole milk, at room temperature

• 1 teaspoon pure vanilla extract

• ¾ cup (90 g) all-purpose flour

• 1 tablespoon granulated sugar

• ¼ teaspoon kosher salt

• 2 tablespoons unsalted butter, for the skillet

For Serving

• Confectioners' sugar

• Pure maple syrup, optional

Instructions

1. Preheat the oven to 425°F (220°C).

   
   

2. Peel and core the apples, then cut them into thin slices, about ¼ inch thick.

   
   

3. Melt 2 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the apples, brown sugar, cinnamon, and salt. Cook, stirring occasionally, for 4 to 5 minutes, until the apples begin to soften but still hold their shape.

   
   

4. In a medium bowl, whisk together the flour, granulated sugar, and salt.

   
   

5. In a separate large bowl, whisk together the eggs, milk, and vanilla until well combined and slightly frothy. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.

   
   

6. Add the remaining 2 tablespoons butter to the apples and swirl the skillet gently as it melts, allowing the butter and brown sugar juices to coat the bottom of the pan. Spread the apples evenly over the bottom of the skillet, then pour the batter directly over them.

   
   

7. Immediately transfer the skillet to the oven and bake for 18 to 22 minutes, without opening the oven door, until the Dutch baby is puffed and deeply golden around the edges.

   
   

8. Dust generously with confectioners' sugar and serve immediately, with maple syrup if desired.