Apple and Salted Caramel Dutch Baby

"You can call it breakfast. You can call dessert. You can even call it lunch if you’d like. Salted Caramel Apple Dutch Baby is making its way on to the site today and I call that a very, very good thing!"
-- @brownedbutterblondie
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  • Recipe Card
Prep time 15mins
Cook time 25mins
Serves or Makes: 1

Recipe Card

For the Dutch Baby


  • 5 eggs
  • 3/4 cup whole milk
  • 3/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 tablespoons granulated sugar
  • a pinch of salt
  • 4 tablespoons unsalted butter
  • 1 Gala apple, or honeycrisp, quartered and thinly sliced
  • 1/2 teaspoon cinnamon
  • 2 tablespoons chopped pecans, toasted, for garnish
  • Confectioner's sugar, for dusting, optional

For the Salted Caramel Sauce (recipe adapted from Bake From Scratch Volume 2)


  • 1/4 cup unsalted butter
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup heavy whipping cream, at room temperature
  • 1 1/2 teaspoons Madagascar bourbon vanilla extract
  • 1/4 teaspoon sea salt flakes

To Make the Dutch Baby


  • Step 1

    Preheat oven to 425ºF. Add the eggs, milk, flour, vanilla, sugar and salt to a blender and blend on high until smooth. Set aside.

  • Step 2

    Place the apples and cinnamon in a mixing bowl. Toss to coat.

  • Step 3

    Melt the butter in a 10-inch skillet over medium heat. Once melted, pour the batter into the skillet. Place the apple slices on top of the batter, spreading out so they are not overlapping.

  • Step 4

    Transfer the skillet carefully to the oven. Bake for 20-25 minutes, until golden brown and puffy. Remove from the oven and drizzle with warm caramel sauce. Dust with confectioner's sugar if desired and top with the toasted pecans. Serve immediately.

To Make the Caramel Sauce

  • Step 1

    In a medium saucepan melt the butter over medium heat. Add brown sugar and stir to combine. Cook for 5 minutes, stirring constantly until the mixture thickens. Carefully pour in heavy cream, vanilla and salt. Remove from heat and stir to combine. Let cool slightly before pouring into a glass jar. Store remaining caramel in refrigerator for up to 3 weeks.

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