Harvest Apple Dutch Baby

Harvest Apple Dutch Baby

This fluffy baked pancake is all dressed up for fall. It’s the perfect dish for breakfast or brunch, takes just a few minutes to prep and will be the stunning centerpiece to any meal. Use your favorite apple variety for the topping and allow the sprigs of thyme to steep in the butter sauce while it cools.   Make it gluten free! Use 3/4 cup of our Gluten Free 1-to-1 Baking Flour instead of All Purpose White Flour. With this simple substitution you'll be baking up a fluffy gluten free Dutch baby that everyone can enjoy.
Servings
n/a
Prep time
10 minutes
Cook time
25 minutes
Passive time
n/a

Ingredients

Pancake
Apple Topping
  • 2 Tbsp Unsalted Butter (55 g)
  • 1 large Apple sliced into ¼-inch slices (200 g)
  • 2 Tbsp Brown Sugar (30 g)
  • 3 sprigs fresh Thyme

Instructions

  1. Preheat oven to 425°F. Once oven is fully heated, place a 10-inch cast iron skillet in the oven to heat for at least 25 minutes.
  2. While the pan heats, add eggs, ¼ cup butter, milk, flour, sugar, salt and cinnamon to a blender. Blend on high for 20–30 seconds until smooth.
  3. Carefully remove hot cast iron pan from oven and place reserved 2 tablespoons of butter in the pan to melt. Once foaming ceases, pour the batter into the hot pan. Immediately return the pan to the oven and bake until puffed and set, 20–25 minutes.
  4. While the Dutch baby bakes, slice an apple into ¼-inch slices. Melt 2 tablespoons of butter in a small saucepan over medium heat. Add apple slices, brown sugar and thyme, gently swirling together for 3–4 minutes until apple slices are soft but still intact. Remove from heat.
  5. Carefully remove the Dutch baby from the oven and spoon apple slices and butter sauce over top. Serve immediately.

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