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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

Servings

Shop Ingredients

Makes 4 servings

2 medium apples

Mcintosh Apples, 0.63 Pound

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$1.25 avg/ea$1.99/lb

4 tablespoons butter, divided

Essential Everyday Butter, Sweet Cream, Salted, 4 Each

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$4.49$1.12 each

1 tablespoon sugar

ESSENTIAL EVERYDAY Sugar, Granulated, Pure, 4 Pound

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$3.29 was $3.39$0.82/lb

1 teaspoon lemon juice

Produce Lemon, 1 Each

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$0.99

1/4 teaspoon cinnamon

McCormick Ground Cinnamon, 2.37 Ounce

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$2.49 was $4.29$1.05/oz

1/4 cup whole wheat flour, sifted

King Arthur Baking Company Flour, Whole Wheat, 5 Pound

Add King Arthur Baking Company Flour, Whole Wheat to Favorites.Add King Arthur Baking Company Flour, Whole Wheat to Favorites.

$9.19$1.84/lb

1/4 cup all-purpose flour, sifted

Essential Everyday Flour, All-Purpose, 5 Pound

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$2.49$0.50/lb

Dash of salt

Essential Everyday Salt, Plain, 26 Ounce

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$1.19$0.05/oz

2 eggs

Cub Eggs, Large, 12 Each

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$2.39$0.20 each

1/2 cup milk

Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon

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$2.29$4.58/gal

Caramel sauce, optional

MRS. RICHARDSON'S Dessert Sauce, Caramel, 16.6 Ounce

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$5.19$0.31/oz

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