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.