When my children were young we always went apple picking in the fall. It was one of our favorite memories! We would come home with bags of crisp, tart apples. There is nothing like biting into a fall apple from New England or New York! Then we would proceed to make as many recipes using them as we could think of – apple pies and apple crisps of course. With the last bunch we would always make apple butter to use later on with our peanut butter sandwiches instead of jelly.
This Caramelized Apple Dutch Baby is a fun and delicious way to use fall apples and it makes a wonderful fall brunch too!
Caramelized Apple Dutch Baby
(makes 3-4 servings)
Preheat oven to 400 degrees
Ingredients for the Apples:
2 -3 apples (peeled and sliced)
4 TB. of butter
2 TB. of sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
Toppings for the Dutch Baby:
* 1/4 cup of dried cranberries and 1/4 cup of chopped walnuts
* 1/2 cup of sour cream or ice cream
* 1/4 cup of caramel sauce (I used Fat Toad Farm brand which is delicious)
* sea salt
* confectioners sugar
* Wash, peel and slice the apples.
* Melt 2 TB. of the butter in a flat frying skillet. Add the sugar and spices and melt over the stovetop until sizzling. Add the sliced apples and saute until golden brown. Turn off the flame and let sit until the Dutch Baby is ready.
* Put the remaining butter in an ovenproof skillet and put the skillet with the butter in the hot oven to melt for 5 minutes.
Meanwhile prepare the ingredients for the Dutch Baby.
Ingredients for the Dutch Baby:
4 eggs (room temperature)
1 cup of whole milk
1 cup of flour
1/2 teaspoon of vanilla
1 Tb. of sugar
1/2 teaspoon of salt
* Mix all of the ingredients above in the blender until well blended.
* Take the hot skillet from the oven (it is very hot, so use an oven mitt!). Immediately pour the batter in and return to the hot oven for 15 – 20 minutes. (This hot pan is what makes the Dutch Baby puff up).
* When it is bubbly, puffed and golden brown remove it from the oven and top with the carmelized apple slices.
I topped mine with some dried cranberries and walnuts and a dollop of sour cream (vanilla ice cream is good too), and a drizzle of caramel sauce sprinkled with sea salt.
(I used a brand called Fat Toad Farm Vermont Maple Caramel. You can make your own, but this makes it extra easy!)
Cut into wedges and serve while hot from the oven!
Dutch Babies are fun and easy to make and can be eaten plain, or sweet with any fruit topping, or savory with vegetables. They puff up golden and beautiful, then lose some of their air quickly (so serve immediately), but they still taste eggy and delicious!!