Apple Dutch Baby

5 from 1 vote

This mouthwatering apple Dutch baby puts a fall twist on the traditional buttery Dutch baby with fresh apples, warm cinnamon, and a sweet caramelized apple compote!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 332kcal

Author: Katalin Nagy

Equipment

Ingredients

Make the Caramelized Apple topping

600 g Apples cut into slices
50 g Granulated sugar
1½ teaspoon Cinnamon powder
½ tablespoon Lemon juice freshly squeezed

Dutch Baby

3 Eggs room temperature
120 g Milk room temperature
30 g Granulated sugar
½ teaspoon Vanilla extract
60 g All-purpose flour
½ teaspoon Salt
30 g Unsalted butter room temperature

Serving

Cream use my chantilly cream recipe
Powdered sugar

Metric - US Customary

Instructions

Make the Caramelzed Apple topping

Cut apples into slices and sprinkle the apple with some freshly squeezed lemon juice to avoid browning.
In a large saucepan, cook all the ingredients together for about 8-10 minutes over medium heat. Only cook the apples until they slightly soften; do not overcook the mixture. By this time, the sauce under the apples should somewhat thicken into a caramel texture.
Take out half of the cooked apples, and leave the rest in the "caramel" sauce.

Bake The Apple Dutch Baby

Warm up your Cast Iron Skillet while pre-heating the oven to 220°C / 425°F.
Blend the eggs, milk, granulated sugar, vanilla extract, flour, and salt for 30 seconds until slightly foamy. Leave the batter either in the blender jar or move it to a jar.
When the temperature reaches 220°C / 425°F, take hot skillet out of oven and carefully add the butter, swirling on the bottom and side as well until fully melted.
Then, place cooked apples into the skillet.
Then, immediately pour the Dutch baby pancake batter into pan and place the skillet back to the oven.
Bake it until dough is puffed and golden, about 22-25 minutes. If it was browning too much, lower the oven temperature for the last 5 minutes to 180°C / 355°F.
After baking, arrange the remaining apple topping on top of the Dutch baby and drizzle with the sauce. Serve it immediately.
Dusted powdered sugar or decorate with chantilly cream, if desired.

Notes

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
Use room-temperature ingredients, e.g., egg, butter, milk.
Feel free to use vegan butter and plant-based milk; however, the egg cannot be replaced as it is responsible for the rise.
To make the apple topping, the quantity of the sugar depends on the sweetness of your apples.

Baking technique notes:

Make sure you read my Expert Tips section above to maximize your success. A short recipe alone is not enough to cover all the necessary details and science behind baking.
When cooking the apples, be careful not to over stir or over cook it, you want to make sure the apples are somewhat softened without becoming mushy.
Be very careful when handling the hot iron skillet, it is super hot!

Nutrition