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.
Ingredients
Scale
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
Instructions
For Dutch Baby
- Preheat oven to 425 degrees
- Add all dry and wet ingredients, except the butter, 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
- Over medium heat, melt 4 TBSP of butter in a 10 inch skillet.
- Once melted, pour the batter into the hot skillet
- Place apple slices on top of batter, spreading them out so they are not overlapping
- Transfer skillet carefully to a pre-heated oven
- Bake 20-25 minutes or until golden brown and puffy
- Remove from oven and drizzle with warm caramel sauce
- Dust with confectioners sugar if desired or top with ice cream and toasted pecans
- Serve immediately
For Caramel Sauce
- In a medium saucepan, melt butter over medium heat
- Add brown sugar, stir to combine
- Cook for 5 minutes, stirring constantly until it 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 any remaining caramel sauce in refrigerator for up to three weeks
Notes
Salted Caramel Sauce recipe adapted from Bake From Scratch, Vol 2.