APPLE BUTTER DUTCH BABY WITH CARAMELIZED HONEYCRISP APPLES
PREP TIME
10 Minutes
COOK TIME
15–18 Minutes
SERVES
4-6
LEVEL
Easy
ABOUT THE RECIPE
There’s something especially inviting about a Dutch baby on a slow morning—dramatic at the edges, tender in the center, and meant to be brought to the table while it’s still warm.
This version folds apple butter, cinnamon, cardamom, and a touch of nutmeg into the batter, then finishes with caramelized Honeycrisp apples, maple syrup, and a spoonful of whipped cream. The browned butter left behind in the skillet adds a subtle richness that brings everything together.
It’s simple enough for a weekend breakfast, but beautiful enough to make the morning feel like an occasion.
INGREDIENTS
4 large eggs
⅔ cup whole milk
⅓ cup all-purpose flour
⅓ cup spelt flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
½ teaspoon Trapani Fine Sea Salt
2 tablespoons apple butter, plus more for serving
1 teaspoon pure vanilla extract
3 tablespoons salted butter
1 medium Honeycrisp apple
1 tablespoon maple syrup
Whipped cream or mascarpone
Pure maple syrup, for serving
PREPARATION
PREHEAT
Preheat the oven to 450°F, with a rack in the center position.
MAKE THE BATTER
In a medium bowl, combine the eggs, milk, all-purpose flour, spelt flour, cinnamon, nutmeg, cardamom, Trapani Fine Sea Salt, apple butter, and vanilla.
Using an electric mixer, beat until the batter is smooth and no large flour clumps remain, about 1 minute.
Let the batter rest while you prepare the apples.
CARAMELIZE THE APPLES
Melt the salted butter in a medium cast-iron skillet over medium heat.
Add the sliced Honeycrisp apple and cook, stirring occasionally, until the apples begin to soften and the butter is golden and nutty, about 4–5 minutes.
Drizzle 1 tablespoon maple syrup over the apples and continue cooking for another 1–2 minutes, until the apples are glossy and lightly caramelized.
Transfer the apples to a plate, leaving the browned butter in the skillet.
BAKE THE DUTCH BABY
Pour the batter directly into the hot skillet.
Arrange about half of the caramelized apples over the batter, reserving the remainder for serving.
Transfer the skillet to the oven and bake for 15–18 minutes, until the Dutch baby is dramatically puffed, deeply golden around the edges, and set in the center.
Do not open the oven during baking, as the sudden change in temperature can cause the Dutch baby to deflate.
FINISH & SERVE
Remove the Dutch baby from the oven and immediately top with the remaining caramelized apples.
Add a spoonful of whipped cream or mascarpone, dust with cinnamon, and drizzle with pure maple syrup.
Serve immediately with additional apple butter alongside.