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
Scale
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.
