Using Autumn Glory Apples with notes of cinnamon and caramel, we made a cinnamon-spiced Dutch Baby topped with sauteed apples with maple syrup and brown sugar. The Autumn Glory Apple is a cross between a Fuji and a Golden Delicious, and it’s perfect for baking, snacking as well as savory applications! We shook up the Dutch Baby batter in a large mason jar to keep everything nice and easy; the perfect no stress weekend brunch!
Spiced Dutch Baby
- 3 tablespoons unsalted butter, divided
- 3 large eggs
- 2/ 3 cup milk
- 2/ 3 cup all purpose flour
- 1 tablespoon granulated sugar
- 1/ 2 tablespoon vanilla extract
- 1/ 2 teaspoon cinnamon
- 1 pinch salt
- Powdered sugar, (optional), for serving
- Maple syrup, (optional), for serving
Preheat the oven to 400˚F. Add 1 tablespoon of the butter to a 10 inch cast iron skillet, then once the oven has preheated, place skillet in the oven for 10 minutes. Melt the remaining two tablespoons of butter and set aside.
Meanwhile, add the eggs, milk, flour, sugar, vanilla, cinnamon, salt and melted butter to a quart sized mason jar. Add the lid and seal tightly. Shake the contents vigorously until well blended.
Once the pan has preheated remove it from the oven and add the batter to the center of the pan and place back in the oven to bake for about 20 minutes or until the center is puffy and the edges are crisp.
While the dutch baby is cooking, make the Maple Cinnamon Apples. Add 1 tablespoon of butter to a large skillet and let melt over medium heat. Add the sliced apples, maple syrup, brown sugar, cinnamon and salt and cook over medium heat for about 5 minutes, or until the apples have softened slightly. Remove from heat and set aside.
When the dutch baby is cooked, remove it from the oven and top with cooked apples and fresh apples, maple syrup and powdered sugar (if using).