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We all know that dessert for breakfast never gets old. Whether it’s leftover cake, or, you’re trying to go for something “actually” breakfasty, dessert for breakfast is the best. Today, we’re thrilled to have Kristie from The Sweet and Simple Kitchen sharing the perfect way to get your dessert fix, but in respectable breakfast form. Read on to find out how to make this awesome Caramelized Apple and Brown Butter Dutch Baby!


It’s no secret that that I kinda, sorta have a little thing for butter… and by “a little thing” I mean I’m pretty much obsessed with it. Most recently I have been even more obsessed with the magical process of browning butter, and then proceeding to use it in basically everything that goes into my oven.

It might be at the point where it’s safe to say that my brown butter addiction is becoming a little bit too much. Just maybe!

If you’re not really sure what a Dutch Baby is – just think of it as a super airy and fluffy pancake with the most amazing, light, crisp edges, which you are free to top with any of your most favorite pancake toppings, like fruit, syrup, caramel, whipped cream – whatever you want! And the really awesome thing about a Dutch Baby, is that you can whip up the batter for in about 3 minutes flat. The apples cooked in the brown butter and brown sugar will create an incredible sauce to poor on top to finish off your dessert. Talk about the perfect combination, right?

Let’s be real, it’s basically like dessert for breakfast – but because it is in pancake form, it is a perfectly acceptable breakfast food. Right?!


Caramelized Apple Brown Butter Dutch Baby

Makes: 1 x 9 inch cast iron skillet sized Dutch Baby (about 8 servings)


For the Classic Dutch Baby:

  • 2/3 cup whole milk
  • 3 eggs
  • 2 tbsp granulated sugar
  • 1 tsp vanilla
  • 2/3 cup all purpose flour
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 4 tbsp melted butter, divided

For the Caramelized Apple & Brown Butter Topping:

  • 2 tbsp butter
  • 1/2 cup brown sugar
  • 2 cups sliced apples (skin on, about 1/2 inch thick)
  • 1/4 cup chopped toasted pecans, optional
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg

Optional Toppings
Icing Sugar
Whipped Cream

For the Classic Dutch Baby:
1. Preheat oven to 425 degrees and place a 9 inch cast iron skillet into the oven to heat up.

2. In a food processor, combine all ingredients and 2 tbsp of the melted butter until smooth – scraping down the sides of the bowl once or twice to ensure there are no lumps.

3. Once your oven is preheated, remove the cast iron skillet and pour in remaining 2 tbsp of butter into the hot skillet. Carefully move the butter around the skillet by tilting it from side to side so that the bottom and sides of the skillet are evenly coated.

4. Next pour batter into the hot skillet – butter may pool around the edges, but don’t worry. Place back in the oven to bake for 15-20 minutes until the Dutch baby a puffed and a light golden brown. ​While the Dutch Baby is baking – prepare your topping.

For the Caramelized Apple & Brown Butter Topping:
1. First, brown your butter. In a medium sized frying pan, melt butter over medium high heat, and continue to cook until bubbling – taking care to swirl the butter around in the pan to avoid burning bits at the bottom.

2. Once the butter is fragrant and a nice golden brown Add the brown sugar, cinnamon, nutmeg and ginger, stirring to combine.

3. Slice apples to 1/2 inch thickness with the skin on and add to frying pan with other ingredients. Gently stir to coat everything and allow to cook on medium high heat until apple are tender, and the sauce is thick, and caramelized – about 5-10 minutes.

4. Remove the pan from heat once done, and stir in toasted pecans, if desired. Leave in the pan to keep warm until the Dutch baby is finished baking.

5. Once you remove the Dutch baby from the oven, gently pour your prepared topping into the center. Dust with a healthy amount of icing sugar, dollop with freshly whipped cream and serve warm in the skillet.

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