Ahhh, fall—’tis the season for apples, am I right? And after copious amounts of apple pie, apple chips, apple cobbler, apple cider donuts and warm apple cider, I was jonesing for a little different kind of apple fix.
Luckily for me, this craving coincided perfectly with picking up the latest Bon Appetit issue. I pretty much worship Bon App, and am constantly trying out recipes or ingredients I spot in their pages. When I came across the apple dutch baby recipe in their r.s.v.p section (where readers write in asking for the recipes to their favorite dishes from restaurants), I knew I’d found my Sunday baking project.
If you’ve never had a dutch baby before, let me fill you in: it’s some sort of hybrid child of a pancake, custard and cake. It’s sweet and quick and comes out looking far more impressive than the time you actually spent on it. You can all thank Bon App for the delicious recipe that’s to follow—I can take credit for nothing besides eating the whole thing with my roommates once I was done photographing it. That, I’m owning.
Apple Cider Syrup
- 4 cups apple cider
- 2 tbsp. unsalted butter
- 1 tbsp light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 3 large eggs, at room temperature
- 3/4 cup whole milk, at room temperature
- 3/4 cup all-purpose flour
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 1 tsp. ground cinnamon
- 4 tbsp unsalted butter
- 1 large apple, peeled and sliced into 1/4 inch thick slices
- 1 tbsp. brown sugar
For the apple cider syrup: Bring ingredients to boil over medium heat in a saucepan. Reduce and boil gently, whisking occasionally, until thick and syrupy, about 30-45 minutes.
For the dutch baby: Preheat your oven to 425 degrees. Whisk eggs, milk, flour, vanilla, salt and 1/2 tsp cinnamon in a medium bowl until smooth. Melt 2 tbsp. butter in a skillet—add apples, brown sugar and remaining 1/2 tsp cinnamon. Stir to coat, then cook until apples are coated and softened, about 4 minutes. Set aside.
Heat an empty cast iron skillet (should be able 10 inches in diameter) in the oven for 10 minutes. Take out using an oven mitten, then add the remaining two tablespoons of butter to it, tilting to ensure you coat the bottom and sides of the pan. Add the cooked apple to the center and pour the batter over top. Quickly transfer the skillet to the oven, cooking for 12-15 minutes, or until the edges are brown and the center is set, but still a bit custardy.
The dutch baby will sink into itself once you take it out of the oven—don’t freak out, this is supposed to happen!
Finish yours with a generous sweeping of that yummy caramel apple cider syrup and a dollop of whip cream if you have it. Enjoy as dessert—or as breakfast, because there’s fruit and fall is beautiful and fleeting. Reason enough, yes?