Baked Apple Dutch Baby with Cinnamon Butter
Elevate your breakfast or brunch this season with this baked apple Dutch baby! Filled with warm & cozy autumn flavors like cinnamon, nutmeg, sweet apples, and maple syrup, this Dutch baby is the perfect dish for a fall morning.
If you’ve never had a Dutch baby before, this one is the perfect recipe to start with! It’s like a puffy pancake that ends up with a thick, almost custardy center and crispy edges, and it’s absolutely delightful. It’s also incredibly easy to make! Just whip up the batter, bake it in a cast iron, add some yummy toppings, and you’re set. This Dutch baby in particular is filled with prime autumn flavors: apples, brown sugar, cinnamon, nutmeg, maple syrup, and a homemade cinnamon butter that’s insanely delicious. The apples bake up super soft in the oven, covered in sugar and syrup and fall spices, and the Dutch baby gets those crisp, golden edges… it’s just too good to pass up this fall.
Here are some more fall breakfast and brunch recipes you’ll love: Sweet Potato Shakshuka, Brown Butter Pumpkin Scones, and Spiced Plum Cinnamon Rolls.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make this baked apple dutch baby with cinnamon butter:
- Cast iron pan (or an oven-safe pan)
- Small baking dish
- Flour
- Granulated sugar
- Brown sugar
- Powdered sugar
- Apples
- Eggs
- Butter
- Milk
- Maple syrup
- Vanilla extract
- Cinnamon
- Nutmeg
- Salt
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Add more spices. Cinnamon and nutmeg are classics that I use in this recipe, but you could totally use more intense fall spices like cloves, allspice, or ginger for the apples, butter, or even the batter itself!
- Top with whipped cream. Who would say no to a dollop of whipped cream to finish off this delicious breakfast?
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Don’t open the oven! I know it’s tempting, but opening the oven door will make the temperature inside the oven suddenly drop, and that will cause the dutch baby to deflate prematurely. If you want a beautifully risen, puffy pancake, keep the door closed!
More breakfast and brunch recipes:
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Baked Apple Dutch Baby with Cinnamon Butter
Ingredients
For the cinnamon butter:
- 4 tbsp unsalted butter room temp
- 3 tsp powdered sugar
- 1 tsp cinnamon
For the baked apples:
- 1 apple sliced
- 2 tsp granulated sugar
- 2 tsp brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp maple syrup
For the dutch baby:
- 2 tbsp butter
- 3 eggs
- 3/4 cup milk
- 2 tbsp light brown sugar
- 1 tsp vanilla extract
- 3/4 cup flour
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp salt
Instructions
For the cinnamon butter:
- Add softened butter, powdered sugar, and cinnamon to the bowl of a stand mixer with the paddle attachment and beat until fluffy and fully incorporated. Chill until use.
For the baked apples:
- In a medium bowl, mix sliced apples with cinnamon, sugars, nutmeg, and syrup. Transfer to a shallow baking dish or oven-safe pan and set aside until ready to bake the Dutch baby.
For the Dutch baby:
- Preheat the oven to 400ºF and place a 10in cast iron inside while it preheats.
- In a large bowl, whisk the eggs, milk, brown sugar, and vanilla extract together. Whisk in the dry ingredients until a smooth batter forms.
- Remove the cast iron and place the butter in the pan. Swirl it around until it melts and gently spread the butter up the sides of the pan with a pastry brush.
- Pour the batter into the cast iron pan and place it back in the oven with the baking dish of apples. Bake for 20 minutes (do not open the oven door!), until the Dutch baby has puffed up and is golden brown.
- Lower the heat to 300ºF and bake for another 5 minutes to get slightly crisp around the edges.
- Remove both pans from the oven and let the Dutch baby settle for a few minutes.
- Pour the baked apples on top of the Dutch baby, add the cinnamon butter, and serve!
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Don’t open the oven! I know it’s tempting, but opening the oven door will make the temperature inside the oven suddenly drop, and that will cause the dutch baby to deflate prematurely. If you want a beautifully risen, puffy pancake, keep the door closed!
- Add more spices. Cinnamon and nutmeg are classics that I use in this recipe, but you could totally use more intense fall spices like cloves, allspice, or ginger for the apples, butter, or even the batter itself!
- Top with whipped cream. Who would say no to a dollop of whipped cream to finish off this delicious breakfast?
