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Also known as a German pancake, this Apple Cinnamon Dutch Baby is delightfully light and tender with an eggy interior and crispy edges!
Did you know that I have some extremely talented and successful friends? My dear friend Sonali of The Foodie Physician, is an actual physician, chef, recipe developer and food blogger! How cool is that? Her new cookbook, The Natural Pregnancy Cookbook, has so many fabulous and nutritious recipes in it, I didn’t know which one to make first. The best part is you don’t have to be pregnant to love these recipes! They are just simple, healthy recipes that are good for you. I am all over it. And no, I am NOT pregnant 🙂
I started flipping through this cookbook and literally bookmarked so many recipes I wanted to make! But then, this Apple Cinnamon Dutch Baby caught my eye. Am I the only person that has never heard of a dutch baby? The picture made my mouth water and I knew I had to make it. I mean, come on, there was apple AND cinnamon in the title!
Sonali describes a dutch baby as a cross between a popover and a pancake. And doesn’t that sound heavenly?
Apple Cinnamon Dutch Baby
- 2 tablespoons unsalted butter divided
- 1 large apple thinly sliced
- 2 tablespoons light brown sugar divided
- 1/2 teaspoon cinnamon
- 3 large eggs at room temperature
- 3/4 cup low fat milk warm
- 3/4 enriched all purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon powdered sugar
- maple syrup for serving optional
Preheat oven to 400 degrees.
Heat 1 tablespoon butter over medium heat in a 10 inch oven-safe skillet ( I used a cast iron skillet).
When the butter is melted, add the apples, 1 tablespoon light brown sugar and cinnamon. Stir to combine. Cook until apples start to soften, about 4 to 5 minutes.
While apples are cooking, melt the remaining tablespoon butter in the microwave. Pour it into a blender along with the eggs, milk, flour, vanilla, salt and remaining 1 tablespoon of sugar. Blend until smooth.
Pour the batter over the apples in the skillet and transfer the skillet to the oven.
Bake 20 to 25 minutes until puffed up and golden brown. Dust with powdered sugar and serve with maple syrup, if desired.
Serve immediately, as it will start to fall within minutes of being taken out of the oven.
I think next time I will make this with whole wheat pastry flour. I bet it would be perfect for this. And yes, my kids have already requested that I make this dutch baby this weekend!