Friday, August 5, 2016

Apple Cinnamon Dutch Baby in a Cast Iron Skillet

I love Dutch Babies and I have several recipes. Some of them I've been making since the early 80's. If you have never made one....... and you do........ you'll make them over and over again. They are great for Christmas Morning, Brunch, or a Family Gathering.



Apple Cinnamon Dutch Baby in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 450 degrees.
1 - 10" Cast Iron Skillet.

1 Jonagold Apple, peeled, cored and sliced.
1 TBS Granulated Sugar
3 TBS Butter, divided
2 Large Eggs
1/2 C Whole Milk
1/2 C Flour, sifted.
1/2 tsp Cinnamon
1/4 tsp Salt
1/4 tsp Nutmeg
1 C Sour Cream
1/2 C Dark Brown Sugar
4 TBS Orange Juice
Confectioner's Sugar for Garnish

Heat the Skillet, dry, on Medium High Heat.

In a mixing bowl:
Apple
Granulated Sugar
Toss to coat well.

In the Hot Skillet:
1 TBS Butter
Heat until melted.

Add:
Apples
Cook for 3 - 5 minutes, until tender.
Transfer Apples to a Small Bowl and set aside.

Wipe the Skillet clean with Paper Towels.

In a Medium Mixing Bowl:
Eggs
Milk
Whisk well.

Add:
Flour
Cinnamon
Salt
Nutmeg
Whisk well.


In the Skillet on Medium High Heat:
Remaining Butter until melted.
Swirl the Butter to coat the Pan.
Immediately Pour the Egg Mixture into the Pan.
Evenly Spoon the Apples over the Batter.

Bake for 20 minutes, until the Batter is puffed and Golden Brown.
Remove Skillet to the Stove Top to cool 10 minutes.
Sprinkle evenly with Confectioner's Sugar.

In a Small Heat Proof Glass Bowl:
Sour Cream
Brown Sugar
Whisk well.
Heat in a Microwave for 30 seconds.
Whisk well until Sugar is dissolved.

Add:
Orange Juice
Whisk until incorporated.

Serve Individual Servings topped with the Sauce.

Enjoy!
Peace in the Kitchen!

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