Caramel Apple Dutch Baby Recipes

CARAMEL APPLE DUTCH BABY

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• On a medium high heat, melt butter on the stove top in a 9 or 10" cast iron skillet.
• Add the brown sugar and whisk to combine. Continue to cook, whisking frequently, until the butter and brown sugar begin to simmer and come together to form the caramel.
• Add the apple slices and cinnamon to the caramel mixture and stir.
• Bake in the preheated oven for 8 minutes.
• For the pancake batter, add eggs, then flour, milk, and sugar to a blender and blend just until combined and frothy.
• Pour around the outside of the cast iron skillet over the top of the caramel and apples. Do not stir.
• Bake for 15-20 minutes until the outside edges have risen, turned golden, and the center is soft-set.
• Serve warm with whipped cream if desired and a dusting of powdered sugar.

CARAMEL-APPLE DUTCH BABY

Steps:

• Prepare the Dutch baby: Heat the oven to 425 degrees. Place the butter into a medium (10-inch) ovenproof skillet (preferably cast-iron) and transfer to the oven until melted, 2 to 3 minutes.
• In a large bowl, whisk the eggs, flour, milk, brown sugar, vanilla, cinnamon, salt and nutmeg. Pour the batter into the hot skillet and transfer to the oven. Bake until the pancake puffs up around the edges and turns golden, 20 to 25 minutes.
• While the Dutch baby cooks, prepare the topping: Melt the 2 tablespoons butter in a skillet over medium heat, then stir in the cream and brown sugar. Add the apples and cook, stirring frequently, until the caramel thickens and the apples are tender, 8 to 10 minutes. Stir in the vanilla, cinnamon and salt.
• To serve, pile the apples on top of the warm Dutch baby, then slice and serve. Serve with whipped cream or ice cream, if desired.

APPLE DUTCH BABY

Steps:

• Preheat oven to 400°. Place butter in a 13x9-in. baking dish. Heat 5-8 minutes or until melted. Stir in apples, brown sugar and cinnamon. Bake 15-18 minutes or until apples are tender., Meanwhile, in a small bowl, whisk egg yolks, flour, milk, baking powder and salt until smooth. In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. , Fold egg whites into egg yolk mixture. Spread over apples. Bake 12-15 minutes or until set and golden. If desired, sprinkle with confectioners' sugar.

CARAMEL APPLES

Steps:

• Line a baking sheet with a silicone baking mat or a piece of lightly greased parchment paper. Place the apples onto the prepared baking sheet, and press a treat stick firmly into the stem end, into the center of each apple.
• In a medium pot, combine the sugar, corn syrup and 1/3 cup water. Stir the mixture with a silicone spatula or wooden spoon over medium heat until the mixture begins to bubble at the edges. Once it begins to bubble, stop stirring.
• Cook the mixture (without stirring) until it begins to turn a medium amber color, 10 to 12 minutes. When the desired caramel color is reached, stir in the salt, cream, vanilla and butter - the mixture will bubble up vigorously - stir until it's combined and smooth.
• Continue to cook the caramel over medium heat, stirring constantly, until the mixture reads 245 degrees on an instant-read thermometer, another 8 to 10 minutes. Leave the syrup mixture in the pot, and allow to cool to 200 degrees. (If the mixture cools too much, it can be reheated until fluid.)
• Working quickly, dip 3/4 of an apple into the caramel, tilting the pot as needed to coat. Hold the apple over the caramel, letting the excess drip off, then transfer to the baking sheet. Repeat with remaining apples, reheating the caramel as necessary. Cool completely before serving.