Apples are in season again, YAY! My apple appreciation goes way back, to my childhood in upstate New York, all the way to present day pregnancy days, when it’s one of the few things my stomach doesn’t rebel against. Apples are great in many different recipes, savory dishes and, of course, there are endless dessert possibilities.
For a special breakfast or a really easy dinner dessert, your really have to try a dutch baby. Isn’t that a funny name? Sometimes, it’s also called a German pancake. This recipe is from my favorite cookbook, America’s Test Kitchen, and I’ve been using it for a few years now. It is very similar to a popover. The texture is amazing; it’s a mixture of a thick crepe and custard. I often make this on a regular weeknight for just my husband and myself, when we are craving something sweet, but don’t want to fuss too much. You’ll see just how easy this is to make. It’s also very impressive. It puffs up beautifully and would make a stunning dessert to serve to guests, in which case, I always make two at the same time, because it gets devoured immediately.
Preheat the oven to 500 degrees Fahrenheit.
Combine the flour, granulated sugar and salt in a medium bowl.
Whisk the eggs, half n half and vanilla extract together.
Add the flour mixture to the liquid ingredients. Whisk to combine and set aside.
Peel, core and slice the apples into ½ inch thick slices.
In a 10 inch nonstick skillet that is oven safe, melt the butter. Add the apples, brown sugar and cinnamon to the skillet and cook on medium heat for 8-10 minutes, stirring frequently, until the apples are golden brown. Add the lemon juice to the apples.
Pour the batter over the apples right into the skillet, starting from the sides to the center of the skillet.
Place the skillet into the preheated oven and reduce the heat to 425 degrees Fahrenheit. Bake for about 18 minutes. The dutch baby will be puffed up and the edges will be golden brown. As soon as you take it out of the oven, it will deflate a bit. Dust with powdered sugar and serve with maple syrup or caramel sauce.