Description
This Apple Dutch Baby is a delightful baked pancake with caramelized apple topping, boasting a perfect balance of sweet cinnamon-spiced apples and a light, fluffy batter. Served warm with powdered sugar and chantilly cream, this recipe is an elegant yet simple dessert or breakfast treat that impresses every time.
Ingredients
Caramelized Apple Topping
- 600 g apples, sliced
- 50 g granulated sugar
- 1½ teaspoons cinnamon powder
- ½ tablespoon freshly squeezed lemon juice
Dutch Baby Batter
- 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
For Serving
- Chantilly cream (prepared from chantilly cream recipe)
- Powdered sugar for dusting
Instructions
- Prepare Caramelized Apple Topping: Cut the apples into slices and sprinkle them with freshly squeezed lemon juice to prevent browning. In a large saucepan over medium heat, cook the apples with granulated sugar and cinnamon powder for about 8-10 minutes until the apples slightly soften and the sauce thickens into a caramel texture. Do not overcook the apples.
- Separate Half of Apples: Remove half of the caramelized apples from the saucepan and set them aside. Keep the remaining apples in the caramel sauce in the pan.
- Preheat Oven and Skillet: Preheat your oven to 220°C (425°F) and warm up a cast iron skillet inside the oven while it heats.
- Prepare Batter: In a blender or mixing jar, combine eggs, milk, granulated sugar, vanilla extract, all-purpose flour, and salt. Blend for about 30 seconds until the batter is slightly foamy. Leave the batter ready in the blender jar or transfer it to another container.
- Melt Butter in Hot Skillet: Carefully remove the hot cast iron skillet from the oven and add the unsalted butter, swirling it around the bottom and sides until fully melted.
- Add Caramelized Apples to Skillet: Place the cooked apples in the caramel sauce into the skillet evenly.
- Pour Batter and Bake: Immediately pour the prepared Dutch baby pancake batter over the apples in the skillet. Return the skillet to the oven and bake for 22-25 minutes until puffed and golden. If the top browns too quickly, reduce the temperature to 180°C (355°F) during the last 5 minutes of baking.
- Arrange Topping and Serve: Once baked, remove the Dutch baby from the oven and arrange the reserved apple topping on top, drizzling with any remaining caramel sauce from the pan. Dust with powdered sugar and serve immediately, optionally garnished with chantilly cream.
Notes
- Use a well-seasoned cast iron skillet for best results with even heat distribution.
- Make sure the batter is well blended but not overmixed to keep the Dutch baby light and fluffy.
- Serve immediately after baking as the pancake will deflate as it cools.
- Lemon juice on apples prevents oxidation and keeps the slices looking fresh.
- Adjust cinnamon to taste or substitute with nutmeg for a different spice profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
