Salted Caramel Apple Dutch Baby

This salted caramel apple dutch baby is a breakfast wonder that is so simple to make you’ll wonder why every morning doesn’t start with a dutch baby. Loaded with sweet apple slices and drizzled with

warm salted caramel this decadent breakfast recipe doubles as dessert any day of the week.

If you’ve been following along here for awhile, you’ve probably started to gather little bits and pieces about me, the blogger behind the site where you stop by now and then for a sweet tooth fix.  I sit here in my little corner of the internet typing up recipes and doling out baking tips in hopes that when I click the magic publish button, someone in another corner of the internet will care enough to read what I spent two minutes or sometimes two hours working on. I love knowing more about my readers and it’s not easy to do in the fast paced, high tech, noses-buried-in-our-phones world we live in. Most of us will never meet, never shake hands or ever have the chance to share a slice of streusel topped banana bread over coffee. So….let’s just pretend for a moment that we are sharing a virtual cup of whatever and I’m going to fire off five random facts about me so we can get to know each other a liiiittle bit better. No sense coming back to this corner of the internet week after week if we can’t be friends, amiright?

Here we go friends…short and sweet.

#1. I work out everyday. Yep, you read that right. Every.Single.Day. I believe you can have your cake and eat it too….as long as you workout. In my life before blogging I ran a toffee business so working out was pretty much mandatory. You may think it’s odd but I’ve always loved exercising. Running, pilates, hiking, spinning…you name it, I’m a fan. Working out is like brushing my teeth. I just don’t know any other way to start the day.  And I’m not mad that it allows me to indulge in an extra cookie or two at the end of the day. Reason enough to hit the treadmill.

#2. I’m all about {team} waffles, love {vanilla} milkshakes, and almost always choose white over red {wine}.  Who is with me??

#3. I’m a lefty. I think that’s supposed to make me more artistic. Truth be told, I cannot draw a stick-figure to save my life but if creativity with food counts then I guess the description fits. Pictionary, no. Food styling, YES!

#4. I’m a night owl. For better or worse, I am the polar opposite of an early bird. Always have been, always will be. 99.9% of the posts you read here on the blog are crafted after 10 o’clock PM. Currently seeking tips on how to fall asleep before midnight.

#5. Breakfast is my favorite meal of the day. No doubt about it. Lunch is just meh and I’m over it by dinnertime. Unless it’s breakfast for dinner….I’m IN!!

Something about breakfast just sends my foodie heart all aflutter. Just like this Salted Caramel Apple Dutch Baby. One bite of this breakfast babe and swoon!!! A good dutch baby recipe in your back pocket is your ticket to a good morning. This skillet breakfast is embarrassingly easy to whip up and the flavor combinations are endless. I’m a real sucker for this version with sweet apples and salted caramel….HELLO FALL!

This puffy pancake is such a cinch to make and with this simple recipe you can swap in fruits, nuts, toppings and drizzles till your heart’s content. And it gets bonus points for being a one-skillet wonder. All the pantry staples are quickly liquified in a blender and then poured into a sizzling hot skillet. Off to a 425 degree oven and set it and forget it! Just 25 minutes stand between you and some serious breakfast bliss. And I won’t blame you one bit if you make this baby for dessert….I mean, the ice cream topped with the warm caramel drizzle kind of seals the deal. Just file this recipe under “breakfast that doubles as dessert” and put this dutch baby on repeat. Speaking of repeat, the salted caramel sauce that graces the top of this golden brown goodness is going to be your new BFF. It’s so simple to make…no candy thermometers and no caramelizing required. It’s literally five minutes to sweet caramel heaven. The perfect lazy-baker’s short cut. Trust me, you’ll be licking the jar it’s so good.

Before you dart off to create your own dutch baby magic, leave me a note in the comments and tell me a thing or two about YOU! Do we have anything in common? Any night owls out there? Are you team chocolate or vanilla? Leave me some love or send me a message on Instagram. And keep tagging your goodies with @brownedbutterblondie so I can see what’s baking in your kitchens. I’ll see you back here in this corner of the google machine next week for a Thanksgiving recipe that will make you grateful for pecans and chocolate.

Hugs & Blondies,

H

Salted Caramel Apple Dutch Baby

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• Author: Browned Butter Blondie
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 1 1x
• Category: Breakfast

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Description

This Salted Caramel Apple Dutch Baby is a breakfast wonder that is so simple to make you’ll wonder why every morning doesn’t start with a dutch baby. Loaded with sweet apple slices and drizzled with warm salted caramel this decadent breakfast recipe doubles as dessert any day of the week.

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Ingredients

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For Dutch Baby

• 5 eggs
• 3/4 cup whole milk
• 3/4 cups all-purpose flour
• 2 teaspoons vanilla
• 2 tablespoons granulated sugar
• 1 pinch salt
• 4 tablespoons unsalted butter
• 1 Gala or Honey Crisp apple, quartered and thinly sliced
• 1/2 tsp cinnamon
• 2 TBSP chopped, toasted pecans for garnish
• Confectioner’s sugar for dusting (optional)

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

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

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Instructions

For Dutch Baby

1. Preheat oven to 425 degrees
2. Add all dry and wet ingredients, except the butter, to a blender
3. Blend on high speed until smooth
4. Set aside
5. Thinly slice apples and place in a mixing bowl
6. Add 1 tsp cinnamon and toss to coat
7. Over medium heat, melt 4 TBSP of butter in a 10 inch skillet.
8. Once melted, pour the batter into the hot skillet
9. Place apple slices on top of batter, spreading them out so they are not overlapping
10. Transfer skillet carefully to a pre-heated oven
11. Bake 20-25 minutes or until golden brown and puffy
12. Remove from oven and drizzle with warm caramel sauce
13. Dust with confectioners sugar if desired or top with ice cream and toasted pecans
14. Serve immediately

For Caramel Sauce

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

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Notes

Salted Caramel Sauce recipe adapted from Bake From Scratch, Vol 2.

For the perfect dutch baby skillet, check out this one from Le Creuset.