Apple Dutch Baby
Flavoured with warming cinnamon and vanilla then topped with buttery, sweetly-tart apples and a dusting of confectioners’ sugar, this apple Dutch baby is a brunch favourite. You can even make it both dairy and gluten-free!
Ingredients
- 3 tablespoons butter divided
- 1 apple thinly sliced (I used Honey Crisp)
- 4 large eggs
- ½ cup milk
- 1 teaspoon vanilla
- 2 tablespoons granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- Confectioners’ sugar for dusting
Instructions
- Position rack to middle of oven and preheat to 450ºF (230ºC).
- In a batter bowl or large bowl, add eggs, milk, vanilla, sugar, flour, cinnamon and salt in the order listed above, whisking after each item is added until the batter is smooth and there are no lumps. An immersion blender works well for this.
- Add 2 tablespoons butter to a 10-inch cast iron skillet, place on middle rack in oven and set timer for 5 minutes. Remove skillet from oven, swirl butter around and pour in batter. Return skillet to oven and bake for 15 minutes until the pancake is fully puffed up and browned. *Do not open the oven or the Dutch baby won’t rise properly.
- While the Dutch baby is baking, sauté apple slices in a small sauce pan with remaining tablespoon of butter until tender, about 5 minutes. Set aside.
- Remove skillet from oven, top Dutch baby with sautéed apples and dust with confectioners’ sugar. Serve immediately.
Notes
Make it gluten free: Use an equal amount of your favourite good quality 1:1 gluten free flour blend.
Make it dairy free: Both dairy free butter and plant-based milk work well in this recipe. I’ve had success with both oat milk and soy. Just note that you will not get quite the same rise or browning if you use dairy free butter in the skillet.
Skillet: If you don’t have an oven-proof skillet you can also use a 9 or 10-inch glass pie plate.