Apple Cinnamon Dutch Baby

Circle B Kitchen

Recipe Adapted from The Kitchn

This makes such an amazingly delicious breakfast. As usual, it’s best to use a good baking apple here – I've used Braeburn, Jonagold and Fuji. After peeling the apples, I cut them into quarters, cored them and then sliced them cross-wise. Also, I didn’t use all of the cinnamon sugar mixture on the apples, saving the leftovers to sprinkle over the top after baking. I suggest you do the same – it was so good.

Serves 4

2-3 baking apples, peeled, cored, and cut into slices (about 3 1/2 to 4 cups)

1/4 cup butter

1/3 cup brown sugar

1 teaspoon cinnamon

3 tablespoons white sugar

½ teaspoon ground ginger

¼ teaspoon nutmeg

4 large eggs

3/4 cup milk

3/4 cup flour

1/4 teaspoon salt

½ teaspoon vanilla extract

Preheat oven to 425 degrees.

Mix the 3 tablespoons of white sugar with the cinnamon and ginger and set aside.

Cut up the butter into small pieces, and place in a 10-inch cast iron skillet (or other heavy skillet). Melt the butter over medium high heat and then sprinkle the brown sugar over the top. Place the apples on top of the brown sugar and then sprinkle with the sugar/cinnamon mixture (I saved save some of this for the top). Place in the oven to caramelize for about 5- 10 minutes till bubbly.

Meanwhile, prepare the batter by placing the eggs in a blender and blending until foamy. Add milk, flour, salt, nutmeg and vanilla and blend until combined.

Remove the pan from the oven and quickly pour the batter evenly over the apple mixture and place back in hot oven. Bake for about 20 to 25 minutes or until puffed and nicely browned.

Remove from the oven and sprinkle with the remaining cinnamon-sugar mixture. Cut into wedges to serve, or mix the extra cinnamon sugar mixture with ½ cup of Greek yogurt to serve alongside for topping.