Ina Garten Apple Cinnamon Dutch Baby

Ina Garten’s Apple Cinnamon Dutch Baby is made with Granny Smith apples, unsalted butter, granulated sugar, ground cinnamon, whole milk, extra-large eggs, vanilla extract, all-purpose flour, and kosher salt. This easy Dutch baby recipe creates a delicious breakfast or dessert that takes about 30 minutes to prepare and can serve up to 4 people.

This Apple Cinnamon Dutch Baby Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 1 large Granny Smith apple
• 4 tablespoons (½ stick) unsalted butter, divided
• 2 tablespoons granulated sugar, divided
• ¼ teaspoon ground cinnamon
• ½ cup whole milk
• 2 extra-large eggs, at room temperature
• ½ teaspoon pure vanilla extract
• ½ cup all-purpose flour
• ¼ teaspoon kosher salt
• Confectioners’ sugar
• Pure maple syrup, for serving

How To Make Apple Cinnamon Dutch Baby?

1. Preheat the oven: Preheat the oven to 220°C (425°F).
2. Prepare the apple: Peel, core, and slice the apple into ⅛ inch thick slices.
3. Cook the apple: Melt 45 g (3 tablespoons) of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 12 g (1 tablespoon) of granulated sugar, and the cinnamon. Toss well, and sauté for 5-7 minutes until the apple is tender. Spread the apple evenly in the pan and keep it warm over low heat.
4. Melt remaining butter: Melt the remaining 15 g (1 tablespoon) of butter in the microwave.
5. Whisk wet ingredients: In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla.
6. Mix dry ingredients: In a small bowl, combine the flour, the remaining 12 g (1 tablespoon) of granulated sugar, and the salt.
7. Combine mixtures: Whisk the flour mixture into the milk mixture until smooth and lump-free.
8. Pour the batter: Pour the batter over the cooked apples in the hot pan.
9. Bake: Immediately place the pan in the preheated oven and bake for 12-15 minutes, until the pancake is puffed and the edges are crispy and browned.
10. Serve: Dust the Dutch baby with sifted confectioners’ sugar, cut into wedges, and serve hot with pure maple syrup.

Recipe Tips:

• Use eggs at room temperature: Cold eggs can stop the Dutch baby from puffing up. Let them warm up a little before using.
• Preheat your pan: Make sure the pan is very hot before you pour the batter in. This helps the Dutch baby rise and get crispy edges.
• Don’t overmix the batter: Mix until everything is just combined. If you mix too much, the pancake might be heavy and not fluffy.
• Serve it right away: Dutch babies shrink quickly once out of the oven, so eat it immediately for the best results.
• Check the baking time carefully: Ovens can vary, so watch your Dutch baby closely. The edges should be golden and crispy but not burnt.

How To Store Leftovers?

• Refrigerate: First, let the leftover Dutch baby cool down to room temperature. Once cooled, place it in an airtight container and refrigerate for up to 2 days.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 280 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Cholesterol: 150 mg
• Sodium: 160 mg
• Potassium: 170 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 2 g
• Sugars: 12 g
• Protein: 6 g​

Try More Ina Garten Recipe:

• Ina Garten Creamed Spinach & Eggs
• Ina Garten Croissants With Smoked Salmon
• Ina Garten Vanilla Coffee Shakerato
• Ina Garten Easy Eggs In Purgatory