Can you recall that Salted Caramel we posted a little while back? Well, I haven’t polished it all off yet and I’ve been dying to combine it with apples, because caramel and apples are just a match made in heaven. No sooner thought than done thanks to Erin Jeanne McDowell via NYT Cooking, and so this tidal wave of a Caramel Apple Dutch Baby came to life! It’s like the Great Wave off Kanagawa, just in delicious. You’ll want to save this for any halfway special breakfast or brunch coming up, be it Thanksgiving, Hanukkah or Christmas.
But, ya know what? I had it for lunch and gadzooks, was I a happy camper! Remember how we’re always saying g&b is a judgement free zone? Yup, we live that and we love it!
FOR THE DUTCH BABY:
4 tablespoons/55 grams unsalted butter (1/2 stick)
3 large eggs
3/4 cup/95 grams all-purpose flour
2/3 cup/160 milliliters whole milk
3 tablespoons dark brown sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
FOR THE CARAMEL APPLES:
2 tablespoons unsalted butter
1/4 cup/60 milliliters heavy cream
1/2 cup/110 grams dark brown sugar
3 baking apples (about 1 pound), such as Honeycrisp, Jonagold, Gala, or Granny Smith, peeled, cored, and cut into 1-inch slices
3/4 teaspoon vanilla extract
Pinch of ground cinnamon
Pinch of fine sea salt
Whipped cream or vanilla ice cream, for serving (optional)
Prepare the Dutch baby: Heat the oven to 425 F (220 C). 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.
Recipe by Erin Jeanne McDowell via NYT Cooking