Cinnamon Apple Dutch Baby with Maple Yogurt

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 3 large eggs, room temperature
• 2/3 cup whole milk, room temperature
• 2/3 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1/2 tsp ground cinnamon
• 3 tbsp unsalted butter
• 1 large Honeycrisp or Granny Smith apple, thinly sliced
• 2 tbsp light brown sugar
• 1/2 cup plain Greek yogurt
• 3 tbsp pure maple syrup
• 1 tbsp powdered sugar, for dusting
• 2 tbsp toasted sliced almonds, optional

Instructions

1. 1Place a 10-inch cast-iron skillet on the middle rack of the oven and preheat the oven to 425°F. The hot pan is essential for the dramatic rise.
2. 2While the oven heats, combine the eggs, milk, flour, granulated sugar, vanilla, salt, and cinnamon in a blender. Blend on high for 30 to 40 seconds until completely smooth and slightly frothy; let the batter rest 5 minutes.
3. 3Carefully remove the hot skillet (use oven mitts). Add butter and swirl until melted and foaming. Arrange the thin apple slices in a single layer and sprinkle with brown sugar. Return the skillet to the oven for 3 minutes so the apples begin to soften and caramelize.
4. 4Remove the skillet again. Dot the remaining butter the apples, then immediately pour the rested batter evenly over the fruit.
5. 5Bake undisturbed for 18 to 22 minutes until the Dutch baby is dramatically puffed, deep golden at the edges, and set in the center. Do not open the oven door during the first 15 minutes.
6. 6Meanwhile, stir the Greek yogurt with maple syrup until smooth and lightly sweetened.
7. 7When the Dutch baby comes out, it will deflate slightly—this is normal. Dust generously with powdered sugar and drizzle the remaining maple syrup over the top.
8. 8Cut into four wedges, dollop each portion with maple yogurt, and finish with toasted almonds if using. Serve immediately while the edges are still crisp.