cinnamon apple dutch baby

Our little family loves oven-baked Dutch Baby's!

Their mild-flavored and tender base make them perfect for adding sweet and savory ingredients.

I shared a simple Dutch Baby several months ago, and then experimented with a delicious asparagus and Fontina in early Spring.  Both are favorites of ours!

Now that early Fall is upon us, I thought it would be fun to add warm flavors like vanilla, maple syrup, and caramelized apples . . . to make the perfect Fall-inspired Dutch Baby!

 

With so many beautiful and delicious varieties of apples in our neighborhood markets and Farmer's Markets, I couldn't think of a better dish (or dessert) to share with family and friends. 

The base of my cinnamon apple dutch baby is caramelized apples! 

Granny Smith and Fuji apples slices are sauteed in brown sugar, cinnamon, and butter for several minutes until tender and caramelized . . . and then the cinnamon Dutch Baby batter is slowly poured over the top and placed in the oven - where all the magic happens. 

Dutch Baby's are most impressive right out of the oven with their billowing pillow tops. They slowly deflate as they cool, resembling a large oven-baked pancake; and that's the perfect time to add a topping, or two.

They're extra delicious topped with powdered sugar, maple syrup, fresh berry syrups, and fresh berries; and when I'm serving one as a dessert, I love to add fresh whipped cream and/or ice cream. 

My husband and our Littles dress up their cinnamon apple dutch baby's with a little drizzle of caramel sauce and a scoop of no-churn vanilla bean ice cream. 

~ Did you notice the caramelized sides? Yum! ~

I love humble and rustic dishes like this one! 

Along with the heavenly aroma of apples caramelizing on the stove-top, Cinnamon Apple Dutch Baby's are such a fun and delicious way to celebrate apple season!

cinnamon apple dutch baby

oven-baked pancakes

.     .     .     .     .     .
apple mixture
1/2 Granny Smith, sliced (peel optional)
1/2 Gala or Fuji apple, sliced (peel optional)
3/4 teaspoon cinnamon
4 Tablespoons brown sugar
1/4 cup butter, salted
.     .     .     .     .     .

dutch baby
3 large eggs

¾ cup whole milk

¾ cup all-purpose flour

2 teaspoons pure vanilla extract

1 teaspoon orange zest (optional, but recommended)
3/4 teaspoon ground cinnamon

.     .     .     .     .     .
toppings, optional
caramel sauce
powdered sugar
ice cream
.     .     .     .     .     .

Preparation

Preheat oven to 425°.

Melt butter in a 10” skillet, preferably cast iron. Add the apple slices. Sprinkle with cinnamon and brown sugar. Gently stir until apple slices are coated in butter, cinnamon and brown sugar.

Saute the apples, butter, and brown sugar for 8 - 10 minutes.

While the apples are sauteing, WHISK eggs, milk, flour, cinnamon, and vanilla in a medium bowl until smooth. 

Carefully pour pancake mixture over melted butter and apples. Place pan in oven. 

Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.

Slice and serve with powdered sugar, maple syrup, and/or no-churn vanilla bean ice cream. Enjoy!

**If baking in a glass dish, add 3-5 minutes to baking time.

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