Apple Cinnamon Dutch Baby
A puffed oven pancake with buttery cinnamon apples tucked underneath crisp golden edges. Best served straight from the oven, while the center is still soft and the sides are dramatically tall.
Overview
Ingredients
Equipment
- 10-12 inch cast iron skillet
- Blender or whisk
- Oven mitts
Method
Cook the apples
1) Preheat the oven to 425°F. 2) Peel, core, and thinly slice the apple. 3) Melt 3 tablespoons butter in a 9-inch ovenproof skillet over medium heat. 4) Add the apple, 1 tablespoon sugar, and cinnamon. 5) Cook for 5–7 minutes, until the apple is tender but still holds its shape. 6) Spread the apple evenly across the hot skillet. 7) Melt the remaining tablespoon of butter.
Whisk the batter
1) Whisk together the milk, eggs, melted butter, and vanilla. 2) In another bowl, mix the flour, remaining sugar, and salt. 3) Whisk the dry ingredients into the wet mixture until smooth.
Bake and serve hot
1) Pour the batter directly over the hot apples. 2) Immediately transfer the skillet to the oven. 3) Bake for 12–15 minutes, until puffed and deeply golden around the edges. 4) Dust with confectioners' sugar and serve immediately.
Tips
Nutrition
Storage
Frequently asked
Why didn't my Dutch baby puff?+
The pan may not have been hot enough, or the oven door may have been opened too early.
Can I use another apple?+
Yes. Use a firm apple that holds its shape when sautéed.
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