Brown-Butter Honeycrisp Apple Dutch Baby

A Dutch baby takes its name from a playful twist on Deutsch, the German roots of this puffed skillet pancake. Here, brown butter and tart-sweet Honeycrisp apples caramelize in a screaming-hot pan for a cozy American brunch centerpiece.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 310 cal
• 9g protein
• 38g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 4 tbsp unsalted butter
• 2 medium Honeycrisp apples
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1 tbsp powdered sugar
• for serving maple syrup

Instructions

1. 1Place a 10-inch cast-iron skillet in the oven and preheat to 425°F so the pan is screaming hot when the batter goes in.
2. 2While the oven heats, peel, core, and thinly slice the Honeycrisp apples.
3. 3In a small saucepan or the same skillet if working ahead, melt half the butter over medium heat until it foams and turns nutty brown with a toasted aroma, about 3 minutes; watch closely so it does not burn.
4. 4Add the apple slices, brown sugar, and cinnamon to the brown butter. Cook, stirring gently, until the apples soften and caramelize at the edges, 4 to 5 minutes; set aside off heat.
5. 5In a blender or mixing bowl whisk the eggs, milk, flour, vanilla, and salt until completely smooth and slightly frothy, about 30 seconds.
6. 6Carefully remove the hot skillet from the oven, add the remaining butter, and swirl until melted and coating the bottom and sides.
7. 7Pour the batter into the hot skillet, then quickly spoon the warm cinnamon apples evenly over the top.
8. 8Return the skillet to the oven and bake until the Dutch baby is dramatically puffed, golden brown at the edges, and set in the center, 18 to 22 minutes. Do not open the oven during the first 15 minutes.
9. 9Dust with powdered sugar right out of the oven, slice into wedges, and serve immediately with maple syrup while still lofty.