A Caramel Apple Dutch Baby on the table is a sure way to warm your family up on a cool fall morning! Crisp-tender cinnamon apples, drizzled with caramel and dusted with powdered sugar are a sweet-tart addition to a classic Dutch baby pancake.

If you’ve never tried one, you’re in for a treat! The pancake is crunchy on the outside with a custardy middle. It’s a unique way to start your day…or a delicious dessert, topped with whipped cream. The choice is yours!

Learn how to make a Dutch Baby Pancake with this easy recipe.

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What is a Dutch Baby Pancake?

When most Americans imagine pancakes, they visualize stacks of golden brown, thin but fluffy cakes, drizzled with maple syrup and served alongside a hearty side of bacon. A Dutch baby is different.

Dutch baby pancakes are very large and meant to be shared. They are oven-baked, rather than pan fried. And don’t expect a fluffy, cakelike texture. These pancakes are delightfully crispy on the outside with a custard-like interior. When first pulled from the oven, Dutch babies are light and airy, but as they cool they settle into the pan, leaving a concave area that is perfect for filling!

Dust the slice with powdered sugar and drizzle with caramel before serving.

What Type of Apples Work Best?

You can use any type of apple in this recipe, but I especially love pairing tart apples with the sweetness of the caramel and powdered sugar. They bring a tantalizing extra depth of flavor to this dish that I absolutely love. Here are some tart apple varieties to consider when making your Caramel Apple Dutch Baby.

Granny Smith apples are the tartest of the tart. They are the go-to variety for apple pies and have a wonderful crispy crunch.
Braeburn apples are large and red with streaks of green. The first Braeburn apple seedling was found growing wild in New Zealand. It is thought that Braeburns are the result of the natural cross-breeding between Granny Smith and Lady Hamilton apples.
Jonathan apples are red with streaks of yellow. They tend to be tall and medium sized, and have a soft texture. If you like juicy apples, you’ll love Jonathans!
Rome Beauty apples are on the smaller side, with a thick, deep red skin and white interior. They are a sturdy variety and hold up well when baked, so they are a favorite of chefs.

One bite of this sweet breakfast treat and you'll be hooked.

What is an Oven Safe Skillet?

Some skillets can be used in the oven as well as on the stovetop. I love cast iron skillets because of their versatility. These durable pans can be used on the stovetop, in the oven, and even over a campfire. Since they’re made from iron, they are pretty much indestructible. Once you purchase a cast iron skillet, you’ll have it for life if you care for it properly. Mine was my great grandmother’s and is over 100 years old, but it still cooks the same way that it did when it was brand new!

Directions

Peel the apples and dice in large pieces. Toss them with lemon juice.
In a large saucepan, combine apples, brown sugar, 2 tablespoons of the butter, and cinnamon. Cook over medium-low, stirring occasionally, for 8 to 10 minutes or until apples are tender. Set aside.
Preheat oven to 425 F.

In a large bowl, blend eggs, flour, and milk on high for exactly one minute. I like to use an 8 cup measuring cup for ease of pouring.
Melt 4 tablespoons butter in a large oven safe skillet. To melt it faster, cut into small pieces.
Pour the pancake batter into the melted butter. Some of the butter will rise over the edges of the batter. Bake in preheated oven for 20 minutes.
Remove from oven. The Dutch baby will initially be puffy, but it will settle over time or when being cut. It can be served as-is with powdered sugar and syrup, if desired.
Spoon the apple topping onto the pancake.
Return to oven. Broil at 550 F for about 5 minutes, or until edges of pancake are golden brown.
Slice and serve warm. Drizzle each slice with caramel sauce and dust with powdered sugar.

Looking for More Breakfast Recipes?

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Mornings are easy when you’ve got Make Ahead Freezer Breakfast Burritos waiting for you