Apple Dutch Baby: a quick autumn dessert

November 9, 2014 § Leave a comment

Still going through the apples you picked with the kids?

This recipe only requires one apple but the ease of preparation is the real seller on this one and the cinnamon scent that fills your kitchen is the other bonus. SWEETTABLESCAPES skipped the apple cider syrup, but by all means, indulge in this ultimate fall sweetener!

Make sure your guests are ready and waiting when you take this out of the oven. It will look impressive for just a few seconds; after that it will deflate but lose none of its sweet autumn appeal !!

Apple Dutch Baby: (Bon Appetit, October 2014)

IMG_8464IMG_8466

You’ll need:
apple cider syrup

4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

dutch baby

3 large eggs, room temperature
¾ cup whole milk, room temperature
¾ cup all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 teaspoon ground cinnamon, divided
4 tablespoons unsalted butter, divided
1 large Pink Lady apple, peeled, sliced ¼” thick
1 tablespoon light brown sugar

Nutritional Information
Calories (kcal) 490 Fat (g) 23 Saturated Fat (g) 13 Cholesterol (mg) 190 Carbohydrates (g) 63 Dietary Fiber (g) 2 Total Sugars (g) 38 Protein (g) 9 Sodium (mg) 220

Preparation:
apple cider syrup

Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.
DO AHEAD: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.

dutch baby

Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.IMG_8459IMG_8460
Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. IMG_8455   Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. IMG_8456Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.IMG_8457IMG_8458
Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; IMG_8461pour batter over. IMG_8462Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
Serve drizzled with apple cider syrup.IMG_8463IMG_8465

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