Apple Dutch Baby

This post was originally published on Eat Boutique.

With fall in full swing, I have been cooking and baking with apples more than anything else these past few weeks. Time and time again, I find myself pulling The Apple Lover’s Cookbook off my kitchen shelf, looking through its pages for fool-proof recipes that inspire me to use my favorite fruit in new ways.  It’s one of those cookbooks that never just never, ever fails. 

We were thrilled to welcome author Amy Traverso to the first Eat Boutique local market last fall (doesn’t that seem like ages ago?), and we know many of you were excited to meet her as well. In fact, I even encountered a few flustered fans at the Eat Boutique Fall Market this September, where they asked me: “where’s Amy?” They wanted her recommendations of where to go apple picking the next day – and what they should do with those apples upon their return home.  I sent them off with a few of my own suggestions, and let them know that there was a chance that the apple expert was going to make an appearance at the Eat Boutique Holiday Market.

I can now verify that Amy WILL be one of the fantastic cookbook authors joining us at the Eat Boutique Holiday Market on Sunday, December 9, so start writing down all your apple questions now and plan to meet her there!  In the meantime, make good use of the great apples that are in still season and whip up this extremely tasty breakfast treat, an apple-laden Dutch Baby. 

As Amy remarks in her headnotes in the cookbook, this German pancake can be compared to a slightly sweeter Yorkshire Pudding and is similar to the popover (two of my favorite things!). Amy recommends spritzing a bit of fresh lemon juice over top – I was out of lemons, but found that it was also very delicious with maple syrup. She recommends seeking out a sweeter apple for this recipe, like the Baldwin, Ginger Gold, Gravenstein, Honeycrisp, or Jazz varieties. 

Apple Dutch Baby

Recipe from The Apple Lover’s Cookbook by Amy Traverso

¾ cup all-purpose flour

1 tablespoon granulated sugar

½ teaspoon ground cinnamon

1 teaspoon kosher salt

3 tablespoons unsalted butter

1 ½ large firm-sweet apples, peeled, cored and cut into 1/8-inch-thick rings

5 large eggs

1 cup whole or 2% milk

Confectioner’s sugar for sprinkling

Lemon wedges

Directions:
 

Sift the flour into a medium bowl, then stir in the sugar, cinnamon, and salt. In a separate bowl, whisk together the eggs and milk for about 1 minute; the mixture should be frothy and drizzle from the whisk in a thin stream. Set aside. 

Preheat the oven to 425˚ and set a rack in the middle position. Melt the butter in a skillet over medium heat. Lay the apple slices in the butter and cook, without stirring, for 2 minutes. Gently flip the slices and cook until tender, about 2 more minutes.

Working quickly, add the flour mixture to the egg mixture and whisk just to combine. Pour the batter into the hot skillet to the oven. Bake until the pancake is puffed and golden, 10 to 14 minutes. Sprinkle with confectioner’s sugar and served immediately from the skillet, with lemon wedges to squirt over the top.