Caramel Apple Dutch Baby
Recipe courtesy of Doreen Fang
Caramel Cinnamon Apples
4 Granny Smith Apples, peel, core and cut into ½” chunks
¾ tsp ground cinnamon
¾ cup brown sugar, packed
1 TBSP cornstarch
½ cup + 1/8 c heavy whipping cream
¼ cup melted butter
½ tsp vanilla extract
½ cup almonds, sliced, toasted
1/8 tsp kosher salt
1 lemon, juiced
Dutch Baby batter
4 large eggs, room temp
1 cup whole milk
1 cup flour, all-purpose, sifted
2 TBSP butter, unsalted
¼ tsp kosher salt
1 tsp vanilla extract
2 Tbsp sugar, granulated
Powdered sugar to garnish
Whipped cream or vanilla ice cream
11” cast iron skillet
Prepare a large bowl of cold water, squeezing the juice of the whole lemon into the water. After peeling, coring and cutting apples into chunks, put in them into the bowl of lemon water to prevent discoloration. In a mixing bowl, add the cinnamon, brown sugar, cornstarch and salt and mix till blended. Heat a large sauté pan over medium, once the pan is hot, add your cinnamon mixture then add the heavy cream, melted butter and vanilla. Stir to combine all the ingredients thoroughly. Once this is mixture is combined, add your apples stirring to completely coat each piece. Lower heat and allow apples to slowly simmer, 10-14 minutes. Keep the apples warm until ready to be served on the Dutch baby.
Preheat oven to 400 degrees. Put skillet in oven to heat it about, about 5 minutes.
In a blender, add the eggs and milk, blend till mixed. Then add salt, vanilla and sugar, blend to combine. Then add the sifted flour and blend till completely mixed, it should look like pancake batter.
Pull skillet out of oven, add the butter, swirl around to melt and immediately add the batter. Return pan to oven and bake for approximately 15-18 minutes until golden brown.
The Dutch Baby should be a rich, golden brown. Remove pan from the oven. At this point, it should be a huge puff, but will deflate. Sift a generous amount of powdered sugar all over the Dutch Baby and immediately spoon your caramel cinnamon apples into the center of the Dutch Baby.
Cut into wedges and serve immediately.
Put a dollop of whipped cream or ice cream on each slice
Garnish with sprig of mint
Serve with Maple syrup on the side
Recipe courtesy of Brian Stewart – Mixologist
This is indeed a classic cocktail. Made with Bonded applejack, which is said to be the first true American spirit.
2 oz of bonded applejack
3/4 oz of lemon juice
3/4 oz clover honey syrup. which is a 3 to 1 mixture of clover honey to hot water.
Shake over ice, strain over fresh ice and serve it up!