A puffy golden brown oven baked pancake topped with cinnamon coated apple slices and drizzled with the perfect homemade salted caramel sauce. Tastes like apple pie in a skillet, breakfast can’t get any more special than this caramel apple dutch baby!
I fell in love with dutch babies after making this recipe. An easier pancake that happens to be giant and doesn’t require standing over the stove for 20 minutes flipping? Sign me up! Dutch babies are as easy as blending together a few ingredients and pouring them in a hot skillet. This skillet gets baked at a high temperature, giving a beautiful puffy golden brown delight.
How to make a dutch baby:
First step is heating your oven. The dutch baby must go in a hot oven to rise properly. While it’s heating, in a blender (or vigorously by hand), combine all ingredients except for butter. Eggs, flour, milk, sugar, vanilla and nutmeg all get combined.
Butter gets placed in an ovenproof skillet and this skillet goes into the oven until the butter melts. Then, your batter gets poured into the same skillet, apple slices arranged on top, and this goes in the oven for 20-25 minutes until puffy and golden brown and delicious.
How to make homemade salted caramel sauce?
It’s so much easier than you think. I have a whole post on just that! I love adding orange blossom water and rose water to my salted caramel for just a hint of fragrance, but you can completely omit those and follow the rest of the recipe for a standard salted caramel.
Why add apples to a dutch baby?
My experiments with dutch babies thus far have all been super simple. I top them with maple syrup and fresh berries and yes that is DELICIOUS. However, I wanted something that worked for autumn and there are few better flavor matches for me than salted caramel and apples, so I used those in this recipe. It came out so good- my daughter kept telling me how much it tasted like apple pie, one of her favorites. I totally see it! It’s like a 20 minute apple pie for breakfast!
I always tend to use granny smith or green apples in my desserts because I love the contrast that the tartness of their flavor gives. Feel free to switch the apple type up to your preferred one.
Dutch babies are best enjoyed immediately, while they are still puffed up, as they will fall, but I stored a slice in the fridge and microwaved it the next day and I can’t deny I enjoyed every bite. Salted caramel apple dutch babies should be your next breakfast!
Salted Caramel Apple Dutch Baby
Ingredients
For the salted caramel sauce:
- 1 cup sugar
- 1/2 cup water
- 3/4 cup heavy cream (whipping cream)
- 2 tablespoon butter
- 1/2 teaspoon sea salt
- 1/2 tsp each rose water and orange blossom water (optional)
For the apples:
- 1 green apple, peeled and very thinly sliced (about 16 slices)
- 1/2 teaspoon cinnamon powder
For the dutch baby:
- 3 eggs
- 1/2 cup flour 62 g
- 1/2 cup milk 117 g
- 1 tbp sugar
- 1/4 tsp vanilla extract
- pinch nutmeg, optional
- 4 tablespoon butter 57g
Instructions
For the salted caramel sauce:
- In a medium saucepan, combine the sugar and the water. Stir, then place the saucepan on the stove over medium high heat. Let it cook without stirring until sugar dissolves, then turns into the amber brown color of caramel. This will take around 10 minutes.
- Removing the pan from the heat, drizzle in the heavy cream slowly whisking while doing so. Return to the heat, and continue whisking. The caramel might seize up initially but will then smooth out over the heat.
- Add the butter, and whisk until combined. Remove from the heat, and whisk in the salt, rose water, and orange blossom water if using. Set aside to cool while you continue with the recipe (Leftovers can be stored in the fridge for two weeks or so.)
For the apples:
- Toss the apple slices with cinnamon powder until evenly coated. Set aside.
For the dutch baby:
- Preheat the oven to 225 C (425 F)
- Combine the eggs, sugar, milk, flour, vanilla extract, and nutmeg and blend until smooth. You can also just whisk thoroughly by hand.
- In a heavy 10 inch skillet or baking pan, put the butter. Place it in the oven until the butter melts. watching carefully so it doesn’t burn. One butter is melted, remove pan from oven and pour in all the batter. Layer the apple slices evenly on top of the batter, leaving the edges of the pan empty, much like a pizza crust.
- Return the pan to the oven, and bake for 20 minutes until puffed and golden. Reduce oven temperature to 150 C (300 F) and bake for 5 minutes longer.
- Drizzle with salted caramel sauce, top with your choice of ice cream, whipped cream, icing sugar and pecans/walnuts if desired and serve immediately.
Notes
Nutrition
If you liked this recipe, you might like:
Salted Caramel Sauce with Rose water and Orange blossom
Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!
Amy says
What a perfect autumn dessert, love it!
Farah Abumaizar says
Thank you Any!
Lisa | Garlic & Zest says
This dutch baby looks positively sublime and that caramel sauce is over the top with the orange blossom and rosewater.
Farah Abumaizar says
Thanks Lisa !
Danielle says
oh wow….this is something i need in my life. Its sounds just incredible – i love a dutch baby. And that salted caramel would be just perfect. Plus, your photos are gorgeous!
Farah Abumaizar says
Thanks so much Danielle! Means a lot XX
Angela Allison says
Oh my, this looks so divine!! The perfect holiday recipe. My family will go crazy for this… and that caramel sauce is pure perfection! Thanks so much for sharing!
Farah Abumaizar says
It would make a lovely holiday breakfast and so easy too! Thanks Angela!
Megan says
There is not an image on this recipe I dont want to lick the screen. This looks so delicious and is going on my list x. Thanks for sharing
Farah Abumaizar says
Loool thanks so much Megan! Perfect compliment!