Ina Garten’s apple cinnamon dutch baby takes 15 minutes, because the oven does the work in one hot skillet. Cinnamon apples sauté while you whisk a quick batter, then everything bakes at 425 degrees. It’s an easy breakfast idea that looks like a morning’s work.
The pan temperature makes or breaks this recipe, because if the skillet isn’t hot enough when the batter hits, the dutch baby won’t puff. Keep the apples sautéing over low heat while you whisk the batter so the pan stays hot.
Source: Modern Comfort Food (2020)
Ina Garten Apple Cinnamon Dutch Baby
Course: BreakfastCuisine: AmericanDifficulty: Easy2
servings10
minutes15
minutes545
kcalA puffy oven-baked pancake with sauteed cinnamon apples underneath. The thin batter rises around the fruit at 425 degrees, creating crispy edges and a soft, custardy center.
Ingredients
1 large Granny Smith apple
4 tablespoons (1/2 stick) unsalted butter, divided
2 tablespoons granulated sugar, divided
1/4 teaspoon ground cinnamon
1/2 cup whole milk
2 extra-large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
Confectioners’ sugar
Pure maple syrup, for serving
Directions
- Preheat the oven: Preheat the oven to 425 degrees. Use an oven thermometer to confirm the temperature, because accurate heat is critical for the dutch baby to puff.
- Saute the apples: Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crepe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Saute the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
- Make the batter: Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
- Bake and serve: Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners’ sugar, cut in wedges, and serve hot with maple syrup.
FAQs
Can I use a different apple for this dutch baby?
Granny Smith works best because it holds its shape when sautéed and the tartness balances the sweetness. Honeycrisp or Braeburn apples also work well. Avoid soft varieties like McIntosh, which turn mushy in the pan.
How do I store leftover dutch baby?
A dutch baby is best eaten right out of the oven, because it deflates as it cools. If you have leftovers, store them covered in the fridge for up to a day and reheat in a 350 degree oven for about 5 minutes. The texture won’t be the same puffed magic, but it still tastes good.
Can I make the batter ahead of time?
You can whisk the batter a few hours ahead and keep it in the fridge. Bring it back to room temperature before pouring it into the hot pan, because cold batter won’t puff as well. The apples should be sautéed fresh right before baking.
What kind of pan should I use?
A 9-inch cast iron skillet or ovenproof crêpe pan works best. The pan needs to go from stovetop to a 425 degree oven, so make sure it has no plastic handles. A nonstick pan won’t give you the same crispy edges.
Why didn’t my dutch baby puff up?
The most common reason is oven temperature. Use an oven thermometer to make sure you’re at 425 degrees, because even 25 degrees off can prevent a good rise. Cold eggs or cold milk can also keep the batter from puffing, so let everything come to room temperature first.
