Fall is officially here and cooler temperatures with it. Celebrate the season and fresh local food with a delicious Dutch Baby (big oven-baked pancake) baked with lovely autumn apples. It’s fun and fabulous for a special breakfast or show-stopping dessert. YUM!

Ina Garten Apple Cinnamon Dutch Baby

Recipe from Ina Garten Eats

Ingredients:

  • 1 large Granny Smith* apple
  • 4 tablespoons (½ stick) unsalted butter, divided
  • 2 tablespoons granulated sugar, divided
  • ¼ teaspoon ground cinnamon
  • ½ cup whole milk
  • 2 extra-large eggs, at room temperature
  • ½ teaspoon pure vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • Confectioners’ sugar
  • Pure maple syrup, for serving (from Maplewood Farm)

Directions:

  1. Preheat the oven: Preheat the oven to 220°C (425°F).
  2. Prepare the apple: Peel, core, and slice the apple into ⅛ inch thick slices.
  3. Cook the apple: Melt 45 g (3 tablespoons) of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 12 g (1 tablespoon) of granulated sugar, and the cinnamon. Toss well, and sauté for 5-7 minutes until the apple is tender. Spread the apple evenly in the pan and keep it warm over low heat.
  4. Melt remaining butter: Melt the remaining 15 g (1 tablespoon) of butter in the microwave.
  5. Whisk wet ingredients: In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla.
  6. Mix dry ingredients: In a small bowl, combine the flour, the remaining 12 g (1 tablespoon) of granulated sugar, and the salt.
  7. Combine mixtures: Whisk the flour mixture into the milk mixture until smooth and lump-free.
  8. Pour the batter: Pour the batter over the cooked apples in the hot pan.
  9. Bake: Immediately place the pan in the preheated oven and bake for 12-15 minutes, until the pancake is puffed and the edges are crispy and browned.
  10. Serve: Dust the Dutch baby with sifted confectioners’ sugar, cut into wedges, and serve hot with pure maple syrup.

*Cook’s Note: For Granny Smith apples, you can substitute Braeburn, Honeycrisp, Jonagold, or Pink Lady which all have similar tartness and firm texture to hold up well in baking. Or ask the folks at Wild’s Apple Farm for their recommendations.

Recipe Tips:

  • Use eggs at room temperature: Cold eggs can stop the Dutch baby from puffing up. Let them warm up a little before using.
  • Preheat your pan: Make sure the pan is very hot before you pour the batter in. This helps the Dutch baby rise and get crispy edges.
  • Don’t overmix the batter: Mix until everything is just combined. If you mix too much, the pancake might be heavy and not fluffy.
  • Serve it right away: Dutch babies shrink quickly once out of the oven, so eat it immediately for the best results.
  • Check the baking time carefully: Ovens can vary, so watch your Dutch baby closely. The edges should be golden and crispy but not burnt.

How To Store Leftovers?

First, let the leftover Dutch baby cool down to room temperature. Once cooled, place it in an airtight container and refrigerate for up to 2 days.

Don’t forget to check our recipe archive for more awesome apple recipes!

 

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