Salted caramel apple dutch baby in skillet with vanilla ice cream
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5 from 5 votes

Salted Caramel Apple Dutch Baby

A puffy dutch baby topped with homemade salted caramel and oven baked apple slices turns into a beautiful morning treat- almost like an easy apple pie!
Prep Time5 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: apple, breakfast
Servings: 4 people
Calories: 328kcal
Author: Farah Abumaizar

Ingredients

For the salted caramel sauce:

  • 1 cup sugar
  • 1/2 cup water
  • 3/4 cup heavy cream (whipping cream)
  • 2 tbsp butter
  • 1/2 tsp 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 tsp 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 tbsp 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

Salted caramel sauce adapted from Maureen Abood, and full instructions are in this post.
Dutch baby recipe is from Florence Fabricant of the New York Times.