Caramel Apple Dutch Baby

Caramel Apple Dutch Baby

The last time I made a Dutch Baby, I made it with summer fruit. At the time, I wondered out loud about making a Fall version – maybe with apples and caramel sauce. I was sure that someone would pick up that ball and run with it. But it’s been over a year now and, as far as I know, no one has.

Well … I couldn’t just let that great idea sit there un-baked. Someone had to do it!

I’m pleased to say that it is every thing I imagined. The caramel sauce tastes just like the coating on a caramel apple. The caramel recipe below makes a lot – more than you’ll need for this dish, but I’m pretty sure you won’t have any trouble finding other uses for it. In fact, I would go so far to say that even if you don’t want to make a Dutch Baby, you should make this caramel sauce. Yes, it’s that good. It’s caramel in it’s purest form, just caramelized sugar and cream. I suggest making the caramel ahead of time and storing it in the fridge until you bake up your Dutch Baby. You can spoon it on cold or warm it a bit.

I used Cortland apples, which are a great baking apple and hold their shape really well when cooked. That said, I don’t think you can go wrong with any apple in this one. Just make sure they are tender before your skillet goes in to the oven, as they don’t soften much while in the oven.

Caramel Apple Dutch Baby
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P.S. Unlike the last time I made a Dutch Baby, I am pleased to report that while I did stand on a chair, I was able to take these photos without breaking any bones. Yay me!

Yummly

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