Cinnamon-Apple Dutch Baby
By Sue Lau | Palatable Pastime
Welcome to the second day of #BrunchWeek! Today I am offering my recipe for Cinnamon Apple Dutch Babies, which is from the German pfannkuchen (or pancake) (although the original recipe hails out of Seattle) and this topping is with fried apples. If you have followed me for very long, you know I have posted recipes for Dutch Babies before as well as fried apples, but this is a little different from my German Apple Pancake (which has the apples cooked right in) in that this is just a topping. But it is a great combination for you to try.
Miss Sophia enjoys when sponsors send sample product. Especially those delicious boxes!
Along with this recipe there will be lots of other brunch recipes from other bloggers as well as a giveaway you can still enter, so keep scrolling so you don’t miss that!
Dixie Crystals was gracious enough to send along a boatload of sugar. What would you like me to whip up with this sweet addition to my pantry?
I really do want to thank the sponsors for sending me product to use in this recipe today. I received some Lady Alice apples from Rainier Fruit, which are great for cooking as they hold their shape nicely, as well as the requisite sugar from Dixie Crystals to add that sweet touch.
Rainier Fruits, not to be outdone, graced my doorstep with some delicious Lady Alice apples!
Join me tomorrow when #BrunchWeek continues and I share my recipe for Goat Cheese and Asparagus Breakfast Souffles with some delicious Michigan Asparagus. Of course, if you haven’t signed up for the giveaway by then, you can still do so, and there will be lots more blogger brunch recipes to peruse. And this goes on all week long! Join me each and every day so you don’t miss a single bite!
Cinnamon-Apple Dutch Baby
- Dutch Baby:
- 3 large eggs, room temperature
- 2/3 cup milk, room temperature
- 2/3 cup all-purpose flour
- pinch salt
- 1/4 cup butter
- Cinnamon-Apple Topping:
- 4 Lady Alice apples or other cooking apples, peeled, cored and sliced
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1-1/2 cups water or apple juice
- 1 teaspoon cinnamon
- 1/4 cup Dixie Crystals granulated sugar
- Dixie Crystals Powdered Sugar (amount as desired)
- To prepare Dutch Baby, preheat a 10-inch cast iron skillet in an oven at 450°F. on the center rack.
- Place eggs in a blender and pulse a few times until the eggs are frothy, then add the milk, flour and salt, running the blender until you get a smooth batter. You can whisk by hand if you despise a blender, but I like them.
- Once the skillet is hot from the preheat, add the butter to the skillet and swirl until it melts.
- Pour the batter right in there and bake for 18-25 minutes or until puffed and golden.
- To prepare apple topping heat butter in a nonstick skillet and add apples, lemon juice water (or apple juice), cinnamon and granulated sugar.
- Cook over low heat until tender and caramelized, about 15 minutes.
- Serve the Dutch Baby with apples piled in the center and sprinkled with powdered sugar.
From the kitchen of palatablepastime.com
It’s #BrunchWeek! Are you ready for some fun?
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane’s Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife
BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla
BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites
Mini Rustic Apple Pies from Forking Up
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Michigan Asparagus, and Rainier Fruit for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
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