If you are craving a breakfast that feels like a warm hug on a chilly morning, this Cinnamon Apple Topped Dutch Baby Recipe is exactly what you need. Imagine a fluffy, golden Dutch baby pancake with a delicate crisp edge, perfectly balanced by tender, cinnamon-kissed apples piled right on top. Each bite offers the buttery richness of the Dutch baby alongside the sweet and spicy juiciness of cooked apples, creating a magical harmony of textures and flavors. Whether you’re making a weekend treat or an impressive brunch centerpiece, this Cinnamon Apple Topped Dutch Baby Recipe brings joy and comfort in every slice.
Ingredients You’ll Need
Gathering these simple ingredients is the first step toward making a show-stopping dish that’s easy but full of depth. Each component plays a key role: rich eggs and milk create that airy Dutch baby base, while warm spices elevate the apples to perfection.
- 2 apples, hard variety (I use honeycrisp): Crisp and slightly tart apples hold their shape beautifully when cooked.
- 3 tablespoons butter: Adds rich flavor and helps the Dutch baby crisp in the skillet.
- 2 tablespoons brown sugar: Caramelizes with the apples for a perfect sweetness.
- 1/2 teaspoon cinnamon: Warms up the apple topping with a classic fall spice touch.
- 4 eggs: The foundation of the Dutch baby, contributing fluffiness and structure.
- 1 cup flour: Provides the essential texture for the pancake puff.
- 1 cup milk: Keeps the batter smooth and tender.
- 3 tablespoons sugar: Sweetens the Dutch baby to a delicate level.
- 3 tablespoons melted butter + 2 tablespoons butter, divided: Ensures buttery richness in both batter and skillet.
- 1/2 teaspoon vanilla extract: Lifts the Dutch baby with a gentle sweetness and aroma.
- 1/2 teaspoon salt: Balances flavors and enhances overall taste.
- 1/4 teaspoon ground nutmeg: Adds subtle warmth and complexity to the batter.
How to Make Cinnamon Apple Topped Dutch Baby Recipe
Step 1: Preheat the Oven and Prepare Skillet
Start by placing your cast iron skillet into a cold oven. Then, set the temperature to 425º F. This technique ensures the skillet heats evenly and reaches the right temperature to create that signature puff and crispy edges you expect from a Dutch baby.
Step 2: Make the Batter
While the oven preheats, combine eggs, flour, milk, sugar, 3 tablespoons of melted butter, cinnamon, vanilla extract, salt, and nutmeg in a blender. Blending on high until completely smooth results in a super light batter that bakes up beautifully.
Step 3: Coat the Skillet
Once the oven reaches 425º F, carefully remove the hot skillet and add 2 tablespoons of butter. Swirl the butter around so the entire surface gets a glossy, buttery layer. This step is critical for flavor and that irresistibly crisp Dutch baby crust.
Step 4: Bake the Dutch Baby
Pour the blended batter into the hot skillet, then immediately place it back in the oven. Let it bake for about 22 to 24 minutes, until the edges have puffed insanely high and turned a stunning golden brown.
Step 5: Cook the Cinnamon Apples
While the Dutch baby is baking, slice the apples thinly. Heat a pan over medium heat and melt 3 tablespoons of butter until bubbly. Add the apple slices, then sprinkle with brown sugar and cinnamon. Toss the apples to coat well, cooking gently for 7 to 10 minutes until soft yet intact. These spiced apples will be the perfect warm topping.
Step 6: Assemble and Serve
Remove the Dutch baby from the oven once baked, immediately spoon the cinnamon apples over the top, and if you like, add whipped cream or a dusting of powdered sugar. Slice into wedges and serve right away for maximum fluff and flavor impact.
How to Serve Cinnamon Apple Topped Dutch Baby Recipe
Garnishes
For an extra touch of indulgence, try garnishing your Dutch baby with a dollop of whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar or a drizzle of maple syrup elevates the flavor and adds a lovely visual finish.
Side Dishes
This dish pairs beautifully with fresh berries or a simple green salad to balance the sweetness. For a more savory brunch, crispy bacon or breakfast sausages provide a nice contrast, making the meal satisfyingly complete.
Creative Ways to Present
Serve your Cinnamon Apple Topped Dutch Baby Recipe in the skillet it baked in for a rustic presentation that impresses guests. Alternatively, plate individual slices with a cinnamon-spiced yogurt drizzle or scatter chopped toasted nuts on top for added texture and flair.
Make Ahead and Storage
Storing Leftovers
Store leftover Dutch baby slices in an airtight container in the refrigerator for up to two days. The apples may release some juice, so placing paper towels can help absorb excess moisture and keep textures pleasant.
Freezing
While this dish tastes best fresh, you can freeze individual slices wrapped tightly in plastic wrap and foil. Frozen Dutch baby pancakes keep well up to one month and can be thawed for a quick next-day treat.
Reheating
Reheat leftovers gently in a 350º F oven for about 5 to 8 minutes to regain crispness without drying out. Avoid microwaving if possible, as that can make the Dutch baby soggy rather than delightfully crisp.
FAQs
Can I use a non-cast iron skillet?
While a cast iron skillet is ideal for heat retention and crisp edges, a heavy oven-safe skillet such as stainless steel can work in a pinch, though results may vary slightly.
What type of apples work best in this recipe?
You want crisp, firm apples that hold their shape when cooked, such as Honeycrisp, Granny Smith, or Braeburn. Softer apples tend to turn mushy and less visually appealing.
Is there a way to make this recipe vegan?
To make a vegan version, swap eggs for a flaxseed or aquafaba alternative, use plant-based milk, and replace butter with a vegan butter substitute. Keep in mind texture and flavor may differ slightly.
Can I prepare the batter ahead of time?
Yes, you can make the batter the night before and keep it covered in the refrigerator. Bring it to room temperature before baking for best rise and texture.
What causes the Dutch baby not to puff up?
Common reasons include not preheating the skillet properly, using a cold batter, or opening the oven door too early. Ensuring your skillet is very hot and batter is blended well usually guarantees a good rise.
Final Thoughts
This Cinnamon Apple Topped Dutch Baby Recipe is genuinely one of those dishes that feels special yet comes together with surprisingly little fuss. The charm lies in its simplicity paired with the warming spices and fresh apples that invite you to savor every bite. Whether you’re delighting loved ones or enjoying a peaceful morning alone, this recipe deserves a spot in your breakfast or brunch rotation. I can’t wait for you to try it and experience just how magical a Dutch baby can be!
Print
Cinnamon Apple Topped Dutch Baby Recipe
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Apple Topped Dutch Baby is a delightful baked pancake souffle featuring a fluffy, golden-brown base topped with warm, cinnamon-spiced sautéed apples. Perfect for breakfast or brunch, the cast iron skillet baking method creates a light texture contrasted by the tender, caramelized apple topping.
Ingredients
Dutch Baby Batter
- 4 eggs
- 1 cup flour
- 1 cup milk
- 3 tablespoons sugar
- 3 tablespoons melted butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Cinnamon Apples
- 2 hard apples (such as Honeycrisp), sliced
- 3 tablespoons butter
- 2 tablespoons butter (for skillet coating)
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the Oven: Place a cast iron skillet into a cold oven and preheat to 425º F. This ensures the skillet heats up evenly and is ready for the batter.
- Prepare the Dutch Baby Batter: Add eggs, flour, milk, sugar, 3 tablespoons melted butter, cinnamon, vanilla extract, salt, and nutmeg to a blender.
- Blend Batter: Blend on high speed until the batter is fully combined and smooth.
- Butter the Skillet: Carefully remove the hot skillet from the oven using oven mitts. Add 2 tablespoons of butter and swirl until the skillet is fully coated and butter is melted.
- Pour in Batter: Pour the blended batter into the hot, buttered skillet and immediately return it to the oven.
- Bake: Bake for 22-24 minutes until the Dutch baby rises dramatically and turns a golden brown color.
- Slice Apples: While the Dutch baby bakes, slice the apples into thin pieces.
- Heat Pan & Melt Butter: Heat a pan over medium heat, add 3 tablespoons of butter, and warm until it begins to bubble.
- Sauté Apples: Add the apple slices to the pan and toss them in the melted butter to coat evenly.
- Add Brown Sugar and Cinnamon: Sprinkle the brown sugar and cinnamon over the apples, tossing to fully coat all slices.
- Cook Apples: Continue cooking the apples for 7-10 minutes until they soften and become tender, stirring occasionally to prevent sticking.
- Serve: Remove the Dutch baby from the oven, top it immediately with the warm cinnamon apples, optionally add whipped topping, then slice and serve right away for best texture.
Notes
- Use a hard apple variety like Honeycrisp or Granny Smith for the best texture in the cinnamon apples.
- The cast iron skillet must be hot before adding batter to help the Dutch baby rise properly.
- Serve immediately to enjoy the perfect contrast between the crispy edges and fluffy center.
- Optionally, add whipped cream or powdered sugar for extra indulgence.
