Honeycrisp Apple Cinnamon Skillet Dutch Baby

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 2 large Honeycrisp apples, thinly sliced
• 4 tbsp unsalted butter
• 3 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 3 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• for dusting powdered sugar
• for serving maple syrup
• 1/2 cup plain Greek yogurt

Instructions

1. 1Place a 10-inch cast-iron skillet in the oven and preheat to 425°F so the pan gets screaming hot. While it heats, whisk the eggs, milk, flour, vanilla, and salt in a blender or bowl until completely smooth and slightly frothy; let the batter rest 5 minutes.
2. 2In a separate small skillet over medium heat, melt half the butter. Add the apple slices, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples soften and the sugar forms a glossy caramel sauce, about 6 to 8 minutes. Remove from heat.
3. 3Carefully remove the hot cast-iron from the oven using thick mitts. Add the remaining butter and swirl until it foams and coats the bottom and sides. Immediately pour in the rested batter; it should sizzle at the edges.
4. 4Working quickly, spoon the warm cinnamon apples and their syrup evenly over the center of the batter, leaving a 1-inch border so the edges can puff. Return the skillet to the oven.
5. 5Bake until the Dutch baby is dramatically puffed, deep golden at the edges, and set in the center, 18 to 22 minutes. Do not open the oven door during the first 15 minutes or it may collapse.
6. 6Remove from the oven; the pancake will deflate slightly, which is normal. Dust generously with powdered sugar while still hot.
7. 7Cut into four wedges right in the pan. Top each serving with a dollop of Greek yogurt and a drizzle of maple syrup. Serve immediately while the edges are still crisp.