Caramel Apple Dutch Baby Recipes
CARAMEL APPLE DUTCH BABY
This Caramel Apple Dutch Baby has swirls of cinnamon-infused caramel, tart Granny Smith apple slices, baked in a Cast Iron Skillet until the buttery, golden pancake puffs like a pop-over.
Provided by Jennifer Grissom
Categories Breakfast
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- On a medium high heat, melt butter on the stove top in a 9 or 10" cast iron skillet.
- Add the brown sugar and whisk to combine. Continue to cook, whisking frequently, until the butter and brown sugar begin to simmer and come together to form the caramel.
- Add the apple slices and cinnamon to the caramel mixture and stir.
- Bake in the preheated oven for 8 minutes.
- For the pancake batter, add eggs, then flour, milk, and sugar to a blender and blend just until combined and frothy.
- Pour around the outside of the cast iron skillet over the top of the caramel and apples. Do not stir.
- Bake for 15-20 minutes until the outside edges have risen, turned golden, and the center is soft-set.
- Serve warm with whipped cream if desired and a dusting of powdered sugar.
Nutrition Facts : Calories 370 kcal, Carbohydrate 52 g, Protein 7 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 156 mg, Sodium 170 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
CARAMEL-APPLE DUTCH BABY
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.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, for two, lunch, weekday, pancakes, pastries, dessert, main course
Time 30m
Yield 4 servings (One 10-inch pancake)
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
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CARAMEL APPLE DUTCH BABY
From melissassouthernstylekitchen.com
Reviews 6Category Breakfast, BrunchCuisine AmericanTotal Time 33 mins
- Preheat the oven to 450°F. In a 10-inch cast iron skillet melt 2 Tbsp butter. Toss the sliced apple with brown sugar and 1 tsp ground cinnamon and add to the melted butter. Cook for around 7-10 minutes or until softened. Remove to a bowl and set aside.
- Wipe the skillet clean with a paper towel. Whisk together the eggs, milk and vanilla. Add the flour, granulated sugar, cinnamon, salt and ground nutmeg. Set aside.
- Melt the remaining 2 Tbsp of butter in the skillet. Swirl coating the bottom and sides. Pour the batter into the skillet and arrange the cooked apples on top leaving a 2-inch border to allow the edges to puff up. Save a few caramel apple slices for garnishing, if desired.
- Bake for 18-20 minutes or until puffy and golden. Dust with powdered sugar and serve with a drizzle of maple syrup, if desired.
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- For the caramel sauce: In a large saucepan over medium heat, stir together the sugar and water with a wooden spoon. Meanwhile, gently warm the cream in a small saucepan. Place a medium bowl out to pour the caramel in to when cooked.
- (* The sugar will start off like wet sand. As you stir, it will actually become drier - like dry sand. Stir some more and it will become sugar nuggets. This is the last stage before it begins to melt. Keep stirring until the nuggets are mostly dissolved, then stop stirring. The liquid will already be amber at this point, so you probably won't need to cook much after it completely liquefies.)
- Heat the sugar, stirring almost constantly until the sugar melts. Once the sugar becomes liquid, quit stirring (but you can swirl the liquid in the pan). Continue cooking briefly until liquid is a medium amber colour. Remove from heat and carefully (it will spatter!), add one-third of the cream to the caramel and, once the bubbling has subsided, whisk in the remaining cream. Immediately pour the mixture into the bowl you set out earlier and set aside until completely cooled. Cover and refrigerate.
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