Thank you Stonyfield and Krups for sponsoring today’s recipe. As always, all opinions are my own.
I can’t believe Christmas is tomorrow! I still have a little wrapping to do, bake pies and cookies for tonight and start on our Christmas Eve dinner. Where has the month gone? All of my meals are planned including making split pea soup the day after Christmas (although I’m contemplating making it Christmas morning in my Instant Pot so we can slurp up bowls for lunch. The good thing is–I know what I’m making for Christmas morning brunch. It’s this Cranberry Apple Yogurt Dutch Baby. It’s fast, easy, and delicious. Best of all–I have all the ingredients on hand. I always keep a quart or two of Stonyfield Organic Smooth & Creamy Whole Milk French Vanilla yogurt in my refrigerator at all times. I’m all about making and having an easy Christmas morning breakfast/brunch and that’s why I love making a dutch baby. Not much prep and cooks quickly. Let’s face it–after all the present opening the family works up quite the appetite.
Like I mentioned above, I love having a quart or two of Stonyfield Smooth & Creamy Whole Milk French Vanilla on hand at all times. Stonyfield has had a mission of healthy planet, healthy food and healthy people since their start in 1983 on a small organic farming school in Wilton, NH. I love their beliefs and mission and its something that I can feel good about feeding to my family.
Everything Stonyfield makes isn’t just delicious, it’s also made with certified organic and organic
compliant ingredients. In a world full of choices, organic makes things simple because it’s always
made without the use of toxic persistent pesticides, artificial hormones, antibiotics and GMOs.
I’ve been making dutch babies for a few years now and have tried both methods of cooking fruits prior then wiping out skillet–heat the skillet in the oven then pouring all the contents into the skillet to bake. I don’t think it’s necessary. I cook the fruit right in the skillet then add in the dutch baby pancake mixture right into the skillet. No need for the wiping and preheating that skillet. I promise both methods will result in the same exact end result. A delicious dutch baby.
I love the combo of sweet caramelized apples with the tart cranberries. I’ll be honest this was the first time I’ve used yogurt in my dutch baby and I think it yielded an even creamier puffed pancake. I know for a fact I’ll never cook my dutch baby base any other way again. I love to pair my dutch baby (and any breakfast for that matter) with a cup of coffee. I love to brew with the Krups Coffee Maker. Makes coffee on Christmas morning that much better when it’s set to a timer. Nothing better then waking up to the smell of coffee brewing. If your looking for a last minute Christmas morning breakfast recipe I invite you to try my recipe for Cranberry Apple Yogurt Dutch Baby.
Cranberry Apple Yogurt Dutch Baby
- 4 tablespoons unsalted butter
- 1 fuji apple cored, peeled and sliced into 1/2 inch slices
- 1/4 cup brown sugar
- 1/2 cup cranberries
- 1/2 tsp ground cinnamon divided
- 3 eggs
- 1/4 cup Stonyfield Organic Smooth & Creamy Whole Milk French Vanilla
- 1/2 cup 2% Organic milk
- 1/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tsp pure vanilla extract
- pinch of nutmeg
- 1/4 teaspoon salt
- powder sugar for topping
- Preheat the oven to 425 degrees Fahrenheit. In a 10-inch cast-iron skillet, heat 4 tablespoons butter over medium heat until melted, but not brown. Add the peeled and sliced apples, cranberries, brown sugar, and 1/4 teaspoon of cinnamon and mix well. Cook until the apples are slightly softened and cranberries start to pop, about 4 minutes.
- While the apples and cranberries cook in the skillet; using a stand mixer, whisk the eggs until pale and frothy, about 1 minute. Whisk in the Stonyfield Organic Smooth & Creamy Whole Milk French Vanilla, milk, flour, salt 1/2 teaspoon cinnamon, 1 tablespoon sugar, 1 teaspoon vanilla and pinch of nutmeg until smooth, about 1 minute (the batter will be thin).
- Pour the batter on top of the apple/cranberry mixture and place in 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.