Caramel-Apple Dutch Baby

By Erin Jeanne McDowell

Caramel-Apple Dutch Baby
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
30 minutes
Rating
4(940)
Comments
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This recipe makes the perfect breakfast, brunch or sweet treat for a lazy weekend. Any 10-inch ovenproof pan or baking dish will work here, but for the puffiest and crispest pancake, use a cast-iron pan. Don’t skimp on the amount of butter you melt in the pan in the first step; it prevents the pancake from sticking, and helps brown and crisp the Dutch baby while it bakes. The easy, no-fail caramel sauce infuses the apples with brown sugar and vanilla, while also serving as a syrup to drizzle over each slice. For maximum ooh and aahs, spoon the apples, caramel and all, into the center of the Dutch baby and serve it in the skillet. To keep the pancake crisp longer, serve the apples and caramel separately and allow guests to top their own.

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Ingredients

Yield:4 servings (One 10-inch pancake)

    For the Dutch Baby

    • 4tablespoons/55 grams unsalted butter (½ stick)
    • 3large eggs
    • ¾cup/95 grams all-purpose flour
    • ⅔cup/160 milliliters whole milk
    • 3tablespoons dark brown sugar
    • 1teaspoon vanilla extract
    • ¾teaspoon ground cinnamon
    • ½teaspoon fine sea salt
    • ¼teaspoon ground nutmeg

    For the Caramel Apples

    • 2tablespoons unsalted butter
    • ¼cup/60 milliliters heavy cream
    • ½cup/110 grams dark brown sugar
    • 3baking apples (about 1 pound), such as Honeycrisp, Jonagold, Gala, or Granny Smith, peeled, cored, and cut into 1-inch slices
    • ¾teaspoon vanilla extract
    • Pinch of ground cinnamon
    • Pinch of fine sea salt

    For Serving

    • Whipped cream or vanilla ice cream, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

597 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 74 grams carbohydrates; 5 grams dietary fiber; 49 grams sugars; 10 grams protein; 417 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the Dutch baby: Heat the oven to 425 degrees. Place the butter into a medium (10-inch) ovenproof skillet (preferably cast-iron) and transfer to the oven until melted, 2 to 3 minutes.

  2. Step 2

    In a large bowl, whisk the eggs, flour, milk, brown sugar, vanilla, cinnamon, salt and nutmeg. Pour the batter into the hot skillet and transfer to the oven. Bake until the pancake puffs up around the edges and turns golden, 20 to 25 minutes.

  3. Step 3

    While the Dutch baby cooks, prepare the topping: Melt the 2 tablespoons butter in a skillet over medium heat, then stir in the cream and brown sugar. Add the apples and cook, stirring frequently, until the caramel thickens and the apples are tender, 8 to 10 minutes. Stir in the vanilla, cinnamon and salt.

  4. Step 4

    To serve, pile the apples on top of the warm Dutch baby, then slice and serve. Serve with whipped cream or ice cream, if desired.

Ratings

4 out of 5
940 user ratings
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Comments

Leslie S

I doubled this recipe and used a 12" cast iron skillet. It was just perfect, and I took it to a potluck brunch, and everyone raved about it. You have to cook the apples about 5 minutes longer to get the caramel to thicken and the apples to soften. I had never made a Dutch Baby before, and it was so easy, I will be making it again. Next time I would like to try a savory one.

Maya

Really a lovely breakfast! My only criticism is that if you cut the apple into 1-inch thick slices as suggested in the ingredients, the 10 minute cooking time is not enough at all. Next time I would slice them half as thick.

Ak

Don’t forget to make sure ingredients for the Dutch baby are at room temp before mixing/baking. Otherwise won’t get the ‘pouf’

Mike

A Christmas staple in our household. Ours is always served with the warm apple compote (and boysenberry sauce for us Californians) on the side for serving and sour cream offered instead of whipped cream.

Rae R.

This is by far the worst Dutch Baby recipe I’ve ever made, and I’ve used many recipes as Dutch Baby’s are my favorite breakfast. Even the carmel topping is lacking, but it might be an okay breakfast if a different version of DB recipe is used.

Lisa

For those wondering - like I was, the Dutch baby is actually an American version of a German treat. Much like the Pennsylvania Dutch are actually German (Deutsch). A cafe owners daughter named it for their restaurant and it stuck.

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