Apple Dutch Baby

It snowed about 6 inches last night and in the Pacific Northwest, that means nearly everyone stays home. So I decided to take advantage of the ‘snow day’ and make myself a breakfast I haven’t made in quite a while. I am not sure why I don’t make this dish more often… and maybe I need to rectify that situation. This recipe is lightly spiced to augment the flavor of the apple and not overpower it. With a dough that puffs like a pop-over and true apple flavor, I think you will enjoy this simple and delicious dish. Let’s get baking this morning!

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Apple Dutch Baby

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 1

Ingredients

1 tsp butter to lubricate the cast iron pan
Batter:
1 egg, slightly beaten
2 tbsp flour
⅛ tsp baking powder
¾ tsp granulated sugar
pinch of salt
⅛ tsp ground nutmeg
¼ tsp vanilla extract
¼ cup of milk
1½ tsp unsalted butter, melted
Filling:
1 apple, peeled, cored, and sliced ¼ inch thick
2 tbsp brown sugar
⅛ tsp cinnamon
⅛ tsp ground nutmeg
1 tbsp unsalted butter

Instructions

Preheat the oven to 425 degrees.
Place a small cast iron skillet in the oven to preheat.
To make the batter:
In a small glass bowl, combine the flour, sugar, baking powder, salt, and nutmeg.
Add the egg, vanilla extract and milk, stirring to combine.
Add the melted butter and whisk until smooth.
Allow the batter to rest for at least 15 minutes.
To make the filling:
In a small skillet over medium heat, add the butter, brown sugar, cinnamon, and nutmeg.
Whisk to melt and combine.
Add the apples and cook until slightly softened and are coated with the sugar/butter mixture, approximately 5 minutes.
To prepare:
Carefully remove the cast iron skillet from the oven.
Add the butter and swirl to coat the inside.
Pour the batter into the cast iron skillet.
Add the apples and brown sugar mixture, spreading them evenly.
Bake for 20 to 25 minutes or until the dough has puffed and the apples are deeply browned along the edges.
Serve with powdered sugar sifted over top or with warmed maple syrup.

Notes

An alternate cooking method is to pour the batter over the apples and bake for 20 to 25 minutes.
I serve the breakfast right in the cast iron skillet, but be careful as the pan and handle will be very hot!

Preheat the oven to 425 degrees. Place a small cast iron skillet in the oven to preheat.

To make the batter:
In a small glass bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Add the egg, vanilla extract and milk, stirring to combine. Add the melted butter and whisk until smooth. Allow the batter to rest for at least 15 minutes.

To make the filling:
In a small skillet over medium heat, add the butter, brown sugar, cinnamon, and nutmeg. Whisk to melt and combine. Add the apples and cook until slightly softened and are coated with the sugar/butter mixture, approximately 5 minutes.

To prepare:
Carefully remove the cast iron skillet from the oven. Add the butter and swirl to coat the inside. Pour the batter into the cast iron skillet. Add the apples and brown sugar mixture, spreading them evenly.