Brunch in style with this delicious and flavorful Apple Cinnamon Dutch Baby. Perfect for feeding and wowing a crowd and made in just 30 minutes!
I realize it’s no longer apple season, but if your like my household you eat apples year round. One thing I’ve craved this pregnancy is apples. Like all thing apples–and I guess it’s a good thing that we went apple picking back in October when we were in North Caroline because it fulfilled all my apple cravings for at least a few weeks. One recipe I found myself making often was this Apple Cinnamon Dutch Baby.
If you’ve never made a dutch baby you are in for a treat. It’s actually really easy to make and best of all it’s a one pot style meal. You cook the apples in the skillet, then remove them from the skillet, wipe it clean and heat the skillet in the oven. The key is a very hot skillet. While the skillet heats in the oven you’ll make the batter. I place the semi-cooked apples in the skillet and then add in the batter. Back in the oven it goes for about 15 minutes until it’s puffed up and golden brown and then it’s done. A cast iron skillet is key for a delicious dutch baby. You have to cook the dutch baby on a high heat and that’s why a cast iron skillet works best. Plus, it holds the heat best as well.
Once the dutch baby is out of the oven, I love to top the dutch baby with powdered sugar. I love my OXO sugaring wand. I use to use a small mesh strainer to sprinkle my powder sugar and it would get everywhere. Last year I discovered this sugaring wand and it changed my little sugaring life. Seriously–it’s another must have kitchen tool!
If your looking to entertain, and entertain in style–or maybe it’s just you and the family. Make my recipe for an Apple Cinnamon Dutch Baby!
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Apple Cinnamon Dutch Baby
- 4 tablespoons unsalted butter divided
- 1 fuji apple cored, peeled and sliced into ½ inch slices
- ¼ cup brown sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon divided
- 3 eggs
- ⅔ cup whole milk
- ⅔ cup all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- powder sugar for topping
- Preheat the oven to 425 degrees Fahrenheit. In a 10-inch cast-iron skillet, heat 2 tablespoons butter over medium heat until hot, but not brown. In a small bowl, add the apples, brown sugar, and ¼ teaspoon of cinnamon and mix well. Place the apples in the buttered skillet and cook, until the apples are slightly softened, about 4 minutes. Transfer the apples back to the same bowl you mixed them in.
- Wipe out the skillet and place it in the oven for 10 minutes.
- While the skillet is heating in the oven, using a stand mixer, whisk the eggs until pale and frothy, about 1 minute. Whisk in the milk, flour, salt ½ teaspoon cinnamon, 1 tablespoon sugar, and 1 teaspoon vanilla until smooth, about 1 minute (the batter will be thin).
- Remove the skillet from the oven and add the remaining 2 tablespoons of butter. Swirl to coat the bottom of the pan with the butter (until melted). Pour the apples back into the skillet and the batter on top, return the skillet to the oven. Bake until puffed and golden-brown, 15-18 minutes.
- Remove the Dutch Baby from the oven and top with powdered sugar, serve immediately.