Divas on a Dime: Apple Dutch Baby
By Patti Diamond
Apple Dutch Baby: An Autumn Delight That Won't Break the Bank.
There's no better way to celebrate the changing seasons than with a warm, comforting dish that's both budget friendly and oh so delicious. Let's enjoy the Apple Dutch Baby -- a delightful treat that embodies the essence of fall while keeping your wallet happy.
An Apple Dutch Baby offers a delightful blend of sweet and slightly tart flavors, thanks to caramelized apples infused with brown sugar and cinnamon. Its texture is a perfect contrast of crispy, golden edges and soft, custard-like pancake, with the comforting aroma of warm spices.
Dutch baby pancakes, also known as German pancakes, originally trace back to German immigrants who settled in the United States in the 18th and 19th centuries. Originally called "Deutsch" babies, these delightful pancakes were brought to America with a rich tradition of hearty, oven-baked breakfasts. Over time, the name evolved into "Dutch baby," possibly due to the mispronunciation of "Deutsch." These puffy, golden creations quickly gained popularity and have become a beloved breakfast and brunch staple, known for their simplicity and deliciousness.
An Autumn Delight That Won't Break the Bank. PHOTO CREDIT: www.JasonCoblentz.com
One of the beauties of Dutch babies is their versatility. While our Apple Dutch Baby is a fantastic fall treat, you can customize this dish year-round with a variety of seasonal fruits. In the spring, try it with fresh berries; in the summer, peaches or plums. By embracing what's in season, you not only enjoy fruits and vegetables at their peak of flavor, but also at their lowest price point.
In autumn, the markets overflow with apples in various shades and flavors. In this recipe, use whatever variety is on sale or looks the best.
The best pan for cooking an Apple Dutch Baby is a well-seasoned cast iron skillet. Its ability to retain and distribute heat evenly results in that perfect crispiness on the edges and a tender, custardy center for the pancake.
APPLE DUTCH BABY
Yield: 4 to 6 servings
Total Time: 40 minutes
2 medium apples, thinly sliced (use your favorite variety)
6 tablespoons butter, divided
1/4 cup plus 1 tablespoon brown sugar
1 teaspoon ground cinnamon, divided
1 cup all-purpose flour
4 large eggs
1 cup milk
1/4 teaspoon salt
2 teaspoons vanilla extract
Powdered sugar, optional
Preheat your oven to 425 F (220 C).
Core and thinly slice your apples. To peel or not to peel, that is your decision. Melt 4 tablespoons of butter.
Place the sliced apples in a large 10- or 12-inch cast iron skillet, or other oven-safe skillet. Pour the melted butter over the apples and sprinkle 1/4 cup brown sugar and 1/2 teaspoon cinnamon over the top. Bake the apples in the preheated oven for 10 minutes.
While the apples are cooking, make the batter. Melt the remaining 2 tablespoons of butter. In a blender, combine the flour, eggs, milk, salt, vanilla extract, melted butter, 1 tablespoon brown sugar and 1/2 teaspoon cinnamon. Blend for 1-2 minutes or until smooth.
Carefully remove the very hot skillet from the oven and pour the batter over the apples. Place the skillet immediately back in the oven and bake for 15-20 minutes, or until the Dutch baby is puffed up and golden brown.
Remove from the oven, sprinkle with powdered sugar and a touch more cinnamon, if desired, and serve warm.
What makes the Dutch baby truly magical is its simplicity. With just a handful of pantry staples and a bit of seasonal fruit, you can create a dish that's both impressive and easy on the wallet. It's a reminder that living frugally doesn't mean sacrificing the pleasures of life -- it's about savoring them more intentionally.
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Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime -- Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com
(c) 2023 King Features Synd., Inc.