Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons unsalted butter melted and divided
  • 1 large Pink Lady or Honey Crisp apple thinly sliced
  • 4 large eggs room temperature
  • ¾ cup whole milk room temperature
  • ¾ cup all-purpose flour
  • 1 tablespoon vanilla paste (or extract)
  • 1 tablespoon brown sugar
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Instruction

  • 1. Preheat oven to 425°F. 2. Place 3 tablespoons melted butter and thinly sliced apples into a 10 or 12-inch cast iron skillet. Toss apples to coat and place the skillet in the oven until butter starts to brown, about 6-8 minutes. 3. While butter browns and apples bake, whisk eggs, milk, flour, vanilla, salt, cinnamon, nutmeg, and remaining 3 tablespoons melted butter in a medium bowl until smooth. 4. Carefully remove the skillet from the oven and pour the batter on top of the apples. Return to the oven and bake for 15-20 minutes, or until the Dutch baby puffs and turns golden brown. You want the center to be just set but still custardy. Monitor your Dutch baby at all times from a closed oven -- opening will deflate your baby. 5. While the Dutch baby bakes, (although optional), we recommend a super simple cinnamon-maple butter to top. In a small saucepan, combine ½ cup unsalted butter, ¼ cup maple syrup, ½ teaspoon salt, and ½ teaspoon cinnamon over medium-low heat. Reduce heat and simmer for 5 minutes, stirring occasionally. Turn off heat and stir in 1 teaspoon vanilla paste or extract. 6. Remove skillet from the oven and drizzle your Dutch baby with warm maple syrup or our cinnamon-maple butter in the step above. We also heartily recommend additional fresh fruit, nuts, or whipped cream. Feel free to make it your own!