This post is sponsored by Cocavo. As always, all thoughts and opinions are 100 % my own. Thank you for continuing to support the brands that help to make Browned Butter Blondie possible.
It’s no secret that breakfast is my favorite meal of the day. Always has been, always will be. I’m quite the night owl so sometimes the temptation of a delicious breakfast is what gets me out of bed before the sun is up. Most mornings I’m all about a simple jar of overnight oats or freshly baked granola. But I’m not one to deny my sweet tooth a little indulgence now and then so you’ll often find me whipping up some baked donuts or a batch of scones. I’ve recently become a big fan {read: slightly obsessed} with the almighty dutch baby.
Ready in thirty minutes or less, this one skillet wonder has become my favorite way to start any day ending in “y”. {wink, wink} A dutch baby is just like a giant, oversized popover. Think of it as one big, extra fluffy pancake for two. It comes together almost instantly with simple pantry ingredients and can be made sweet or savory. Dutch babies are excellent for breakfast or brunch and they are quite the showstoppers hot out of the oven when they reach full poof-potential. This Cranberry Cinnamon Apple Dutch Baby is no exception and after one bite I’m guessing you’ll file this recipe under “breakfast that doubles as dessert”.
Since dutch babies are more or less on repeat over here, I was so excited to learn about Cocavo’s cooking oils made with a blend of raw coconut and avocado oils. Their coconuts and avocados are all farmed naturally with no pesticides or herbicides. Major bonus points in my foodie book! Cocavo’s Original coconut and avocado oil blend is not only made from all natural ingredients, but it has a neutral flavor and is a delicious substitute for regular butters and oils.
Don’t have to tell me twice! I swapped out regular butter in this Cranberry Cinnamon Apple Dutch Baby and tah-dah….breakfast bliss! This is one dutch baby you can feel good about. The Cocavo oil lends a smooth flavor with a subtle hint of sweet coconut that pairs perfectly with fresh cranberries and apples. This breakfast favorite is extra light, super fluffy and the tender, crepe-like texture keeps you coming back for more. And don’t even get me started on the crispy, caramelized, golden brown edges. Breakfast has never been better!
To make this cranberry and apple dutch baby magic we start by pouring all of the ingredients into a blender. Give it a quick whirl until you have a thin, pancake-like batter. For best results and even bigger puff-factor, let the batter rest as long as possible in the blender. Twenty minutes should do it. Once the oven is preheated, pour the Cocavo oil over a hot skillet on high heat. Cook through for a minute or so and immediately add the batter. Add the fruit on top and slide the skillet into a hot oven. This is where the real magic happens!
Once the dutch baby is baked through, you won’t be able to resist this golden brown goodness another minute. Thankfully, dutch babies are best enjoyed warm, fresh from the oven. Just add a dusting of powdered sugar, a drizzle of maple syrup or a few scoops of ice cream to adorn your dutch baby. Dessert {ahem, I mean breakfast} is served.
It’s no secret that I love a good dutch baby any day of the week and this one will be on repeat all holiday season long, starting with Thanksgiving morning. It’s such festive dish with the cranberry and apple add-ins and a real show-stopper fresh from the oven. I hope you’ll give this breakfast favorite a try soon. Cocavo is available at your local #Walmart so you can pick up a tub while you’re shopping for all things holiday. I’d love to know if this dutch baby is a hit with your family this holiday so be sure to leave me some love in the comments or tag @brownedbutterblondie on Instagram. Happy baking friends!
- 5 eggs, room temperature
- 3 TBSP Cocavo Original Avocado & Coconut Oil Blend
- ¾ cup whole milk, room temperature
- ¾ cups all-purpose flour
- 2 teaspoons vanilla
- 2 tablespoons granulated sugar
- 1 pinch salt
- 2 Gala or Honey Crisp apples, quartered and thinly sliced
- ½ cup fresh cranberries, sliced in half
- 1 tsp cinnamon
- Confectioner's sugar for dusting (optional)
- Preheat oven to 425 degrees
- Add all dry and wet ingredients, except the Cocavo oil, to a blender
- Blend on high speed until smooth
- Set aside
- Thinly slice apples and place in a mixing bowl
- Add 1 tsp cinnamon and toss to coat
- Slice cranberries in half and set aside with apples
- Place a 10 inch skillet over medium-high heat
- Pour 3 TBSP of Cocavo Original into pan and heat through
- Once oil is hot, pour the batter into the hot skillet
- Place apple slices on top of batter, spreading them out so they are not overlapping
- Add cranberries to skillet, spreading throughout the batter
- Transfer skillet carefully to pre-heated oven
- Bake 20-25 minutes or until golden brown and puffy
- Remove from oven and dust with confectioners sugar if desired or top with ice cream and toasted pecans
- Serve immediately
Store any leftovers tightly covered in the refrigerator.
