Apple Dutch Baby
Recipe - St. Louis Park
Apple Dutch Baby
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
2 medium apples
4 tablespoons butter, divided
1 tablespoon sugar
1 teaspoon lemon juice
1/4 teaspoon cinnamon
1/4 cup whole wheat flour, sifted
1/4 cup all-purpose flour, sifted
Dash of salt
2 eggs
1/2 cup milk
Caramel sauce, optional
Directions
- Preheat oven to 425°F.
- Use apple corer/slicer to cut the apples into wedges, or core and cut each apple into 8 wedges. Cut wedges into thin slices.
- Heat 2 Tbsp butter over medium heat in a 10” oven-proof non - stick skillet. Add the apples, lemon juice, cinnamon and sugar. Cook, stirring until the apples are sizzling and begin to brown, about 5 minutes. Remove from heat and set aside, making sure apples are in a single layer.
- In medium bowl, combine the flours and salt. In separate bowl, whisk together eggs, milk and remaining 2 Tbsp butter. Slowly whisk into flour mixture until the batter is smooth. Pour the batter over and around the apples, covering the bottom of the skillet/ Bake for 15 minutes or until brown and puffy.
- To serve, carefully slide the pancake onto a large platter. Cut into four slices and serve warm with chopped apples and caramel sauce
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Mcintosh Apples, 0.63 Pound
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
Essential Everyday Sugar, Granulated, Pure, 4 Pound
Produce Lemon, 1 Each
McCormick Ground Cinnamon, 2.37 Ounce
King Arthur Baking Company Flour, Whole Wheat, 5 Pound
Essential Everyday Flour, All-Purpose, 5 Pound
Essential Everyday Salt, Plain, 26 Ounce
Cub Eggs, Large, 12 Each
$0.99 Each
With My Cub Rewards
Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
MRS RICHARDSONS Dessert Sauce, Caramel, 16.6 Ounce
Directions
- Preheat oven to 425°F.
- Use apple corer/slicer to cut the apples into wedges, or core and cut each apple into 8 wedges. Cut wedges into thin slices.
- Heat 2 Tbsp butter over medium heat in a 10” oven-proof non - stick skillet. Add the apples, lemon juice, cinnamon and sugar. Cook, stirring until the apples are sizzling and begin to brown, about 5 minutes. Remove from heat and set aside, making sure apples are in a single layer.
- In medium bowl, combine the flours and salt. In separate bowl, whisk together eggs, milk and remaining 2 Tbsp butter. Slowly whisk into flour mixture until the batter is smooth. Pour the batter over and around the apples, covering the bottom of the skillet/ Bake for 15 minutes or until brown and puffy.
- To serve, carefully slide the pancake onto a large platter. Cut into four slices and serve warm with chopped apples and caramel sauce