Light, fluffy and sweet, this Caramelized Apple Dutch Baby is perfect for weekend breakfast or brunch. The recipe can be halved for one, made as written to serve two, or doubled to feed four (you may need an extra skillet). Use any seasonal fruit to top your German pancake — since it’s apple season here, I topped mine with caramelized apples and a dusting of powdered sugar and cinnamon.
Simple, straightforward and beautiful!
I’ve known Megan, the food and lifestyle blogger behind CountryCleaver.com, for years. She’s a talented home cook and photographer, and when she announced a cookbook centered on cast iron cooking, it made perfect sense. Her book, Cast Iron Gourmet, delivers thoughtful recipes and practical tips on choosing and caring for cast iron and enameled cookware.
When my copy arrived I immediately sat down with a cup of coffee and a stack of sticky notes. Her recipes spark inspiration — from One Pot Wonders to Artisanal Carbs and For Your Sweet Tooth — and the photos are gorgeous. I bookmarked more than a few, including the Dutch Baby for One (or More), which tempted me to give Dutch babies another try after a previous failed attempt.
Megan’s Dutch baby is forgiving and requires no fancy ingredients — just a hot pan and a hot oven. She suggests topping it with fresh berries, bananas, jam, or lemon curd, or keeping it classic with butter and maple syrup. Since apples are in season, I caramelized apples to finish mine.
Breakfast. Is. Ready.
To make the batter: in a mixing bowl combine 1/2 cup flour, 1/2 cup milk, 1/4 cup sugar, 2 eggs, 2 tablespoons melted and cooled butter, and 1/2 teaspoon vanilla extract. Whisk until smooth and set aside.
For the apples: in a 10-inch skillet melt 2 tablespoons unsalted butter over medium heat. Add 1/4 cup light brown sugar, sliced apples, and a pinch of kosher salt. Stir and increase the heat to medium-high, cooking until the apples are tender and caramelized.
Preheat the oven to 400°F (200°C). Heat a 10-inch skillet over medium until hot, then add 2 tablespoons butter and let it melt until sizzling. Immediately pour in the batter and transfer the skillet to the preheated oven.
Bake 12 to 15 minutes until puffed and golden. The Dutch baby will collapse somewhat as it cools; that’s normal.
Right out of the oven, dust generously with powdered sugar, top with the caramelized apples, drizzle any pan juices over the top, and finish with a light sprinkle of cinnamon.
In Megan’s words: “The edges are like a pancake and the middle is like a crepe. Enjoy the best of both worlds!”
Congratulations to Megan on a beautiful book — well worth a place on your shelf and in your kitchen.
Enjoy! If you try this Apple Dutch Baby, snap a photo and share it — I’d love to see how yours turns out.
2
to 4
Caramelized Apple Dutch Baby
10 mins
25 mins
35 mins
Ingredients
CARAMELIZED APPLES:
- 2 medium apples, like Gala, Honeycrisp or Granny Smith
- 2 tablespoons unsalted butter
- 4 tablespoons light brown sugar
FOR THE DUTCH BABY:
- 1/2 cup flour
- 1/2 cup milk
- 1/4 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter (for the skillet)
- Powdered sugar, for serving
- 1/2 teaspoon cinnamon, for serving
Instructions
- For the caramelized apples: Peel, core and slice apples into 1/4 to 1/2-inch slices. Melt butter in a 10-inch skillet over medium heat, add brown sugar and apples, then increase heat to medium-high. Cook, stirring occasionally, until apples are tender and caramelized, about 10 minutes.
- For the Dutch baby: Preheat the oven to 400°F (200°C). In a bowl whisk together the flour, milk, sugar, eggs, melted cooled butter and vanilla until smooth. Set aside.
- Heat a 10-inch skillet over medium heat until hot. Add 2 tablespoons butter and allow it to melt and sizzle. Pour the batter into the hot skillet and immediately transfer to the preheated oven. (If making two smaller Dutch babies, divide the batter between two skillets.)
- Bake 12 to 15 minutes until puffed and golden. Remove from the oven and serve immediately — the Dutch baby will deflate as it cools, which is normal.
- Top with powdered sugar, the caramelized apples, a drizzle of pan juices, and a sprinkle of cinnamon. Serve with fresh fruit or syrup if desired.
This Dutch baby recipe comes from Megan’s Country Cleaver cookbook Cast Iron Gourmet.