Cinnamon Apple Dutch Baby
A puffed, golden oven pancake with butter-sautéed cinnamon apples. Ten minutes of work, one skillet, and a dramatic rise.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Eggs and milk straight from the fridge make a smaller puff, so let them sit out while the oven heats. Maple syrup and a spoonful of yogurt are excellent on top.
Method
-
Heat the oven to 425°F (220°C) with a 10-inch oven-safe skillet inside, preheating for at least .
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Blend or whisk the eggs, milk, flour, granulated sugar, vanilla and salt until completely smooth. Let the batter rest while the oven heats.
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Melt 1 tablespoon of the butter in a second pan over medium heat. Add the apples, brown sugar, cinnamon and nutmeg and cook until just tender and glossy. Stir in the lemon juice.
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Carefully pull the hot skillet from the oven, add the remaining 3 tablespoons butter and swirl until melted and foaming.
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Pour the batter into the center of the skillet, spoon the apples over the top, and return to the oven right away.
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Bake , without opening the door, until deeply golden and puffed high at the edges.
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Dust with powdered sugar and serve straight from the skillet. It will deflate within a couple of minutes, which is normal.
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