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This Caramel Apple Dutch baby is going to be your favorite breakfast for fall. Although these Pumpkin Apple Streusel Muffins warrant your attention too. Serve the muffins on the side of the Dutch baby because the two would be so good together.
A good breakfast for when you’re carb-loading. Lots of carbs, but you also get apple and pumpkin in there, so it’s like you’re having your fruits and veggies for the day too. Breakfast of champions.
I’ve wanted to share a Dutch baby for a few months now, but I needed a new cast-iron skillet after my S.O. made a catastrophe out of our previous one when he was frying up hash browns. With a new skillet in hand, I made four skillet cookies in two days, a Dutch baby, cornbread, and a skillet gnocchi dish.
It’s been a glorious week.
I love a Dutch baby because it reminds me of a crepe, but baked. You know how I feel about crepes. I only have about a dozen recipes for those on the blog. Once you’ve got a basic crepe recipe and technique nailed down, they’re so easy and versatile.
A Dutch baby is possibly even simpler because there is no need to figure out how to flip those delicate suckers. This is one big crepe baked in a skillet. Poof. I guess it’s more like a big pancake, but the texture reminds me of crepes.
I threw some sliced apples in a pan first with butter and brown sugar, and once they were caramelized, I scattered them over the Dutch baby batter.
To top off this Dutch baby, I simmered apple cider on the stove until it reduced to a syrup. Apple cider syrup is time-consuming because it takes a long while for the cider to reduce, but it’s mindless, idle work. Once you’ve got the apple cider syrup on hand, you can enjoy it on EVERYTHING. It’s miraculous stuff.
The real magic is in the Dutch baby batter.
I like to substitute coffee creamer in my baking sometimes when a recipe calls for whole milk or cream. I’ve successfully used coffee creamer in my basic scones recipe for these Hazelnut Chocolate Chip Scones, and it’s also the main liquid ingredient in this Pumpkin French Toast Casserole.
It enhances the flavor of whatever you’re making, and the recipe doesn’t usually require as much sugar since the creamer is sweetened.
I picked up International Delight® French Vanilla and International Delight® Caramel Macchiato at Walmart last week in the half-gallon size. They’re very easy to hold and pour for being such massive bottles! Much easier than the cartons. We usually buy 3 or 4 smaller bottles at a time because my S.O. flies through it, but it’s makes much more sense for us to buy the larger size now.
It’s perfect for a daily cup of coffee (or three), and makes a regular cup of coffee feel like dessert with just a little bit of creamer.
It obviously makes for a delicious coffee creamer for adding to your morning cup, but that’s a given. What you might not have expected is that you can use International Delights creamers in other ways than their intended purpose. That’s part of the fun of baking – incorporating foods in entirely new ways.
For the Dutch baby, it adds sweetness and caramel flavor right into the batter. Topped with the caramelized apples and apple cider syrup, this breakfast has fall written all over it.
- 1 quart apple cider
- 2 medium apples, peeled, sliced (I used Gala)
- 3 tbsp. unsalted butter
- ¼ c. loosely packed brown sugar
- ¾ c. International Delight® Caramel Macchiato
- 1 tsp. vanilla
- 2 large eggs
- ¼ tsp. salt
- ½ c. all-purpose flour
- 2 - 3 tbsp. powdered sugar
- In a small Dutch oven, bring cider to a boil over medium-high heat.
- Reduce heat to medium, and simmer until cider reduces to 1 cup, about 90 minutes.
- Remove from heat, and carefully pour into a heatproof bowl or a jelly jar to cool. Mixture will thicken as it cools.
- Meanwhile, prepare apples.
- In a large saucepan over medium-high heat, combine the sliced apples, butter, and brown sugar.
- Cook, stirring occasionally, until the apples start to soften and brown, about 4-5 minutes. Set aside to cool slightly, and prepare Dutch baby.
- Preheat oven to 400 degrees, and place a 10-inch cast-iron skillet in the oven to heat.
- In a medium bowl, whisk together coffee creamer, vanilla, eggs, salt, and flour, until very smooth.
- Remove the hot skillet from the oven, and spray lightly with non-stick spray.
- Pour the batter into the skillet, and carefully spoon the caramelized apples evenly over the batter.
- Bake until golden brown at the edges and set in the center, about 25 minutes.
- Remove from oven, drizzle with apple cider syrup, and sprinkle with powdered sugar. Cut and serve warm.