17 Oct Apple Dutch Baby

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It's a dessert? It's a pancake? It's a perfectly puffed up, crowd pleasing, Fall flavor-packed, Dutch Baby.

 

We went to a local pumpkin and apple farm the other week. I mean, you have to in October right? At least with toddlers it seems like a necessity. So, now we have some pumpkins and a whole lot of apples.

I love the abundance of produce when we have it. There is something special about a ton of tomatoes or a bunch of corn… But, it’s also representative of a lot of work. Work to cook and preserve and eat.

So, looking at these apples… kind of dreading the idea of making buckets of sauce, I decided to make something I little more fun. Fun in process and fun to eat: An apple dutch baby. 

Never heard of a dutch baby, you say? Don’t worry. We had not until recently either. 

It’s kind of three in one pancake/crepe/popover. Some call it breakfast. Some call it dessert. We call it good. And, fun! 


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Apple Dutch Baby
 
Ingredients
  • Apple Syrup:
  • 4 cups apple cider
  • 2 tablespoons unsalted butter
  • 1 tablespoon light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Dutch Baby
  • 3 large eggs, room temperature
  • ¾ cup whole milk, room temperature
  • ¾ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon, divided
  • 4 tablespoons unsalted butter, divided
  • 1 large apple, peeled, sliced ¼” thick
  • 1 tablespoon light brown sugar
Instructions
  1. Apple Syrup:
  2. Bring apple cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, stirring occasionally, until thick and syrupy, 30–45 minutes.
  3. Dutch Baby:
  4. Preheat oven to 425. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.
  5. Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
  6. Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet and pour batter over.
  7. Bake until pancake is puffed up and golden brown around the edges and center is slightly set, 12–15 minutes.
  8. Serve drizzled with apple cider syrup.

 

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