An easy and delicious savoury Dutch baby, filled with cheese, flavoured with apples and onion and topped with arugula and fig jam.
In keeping with my plan of making this a holiday season filled with simple, but special indulgences, I wanted to share this wonderful Camembert and Apple Dutch Baby. Full of cheese, flavoured with apples and onion and served with fresh greens and a dollop of fig jam, this Dutch baby is indulgence in a skillet.
This savoury Dutch baby is also super easy to make and ready to eat in less than an hour. Enjoy this Dutch baby for brunch, lunch or dinner.
Camembert - My choice for a quick-melting, ooey-gooey-good cheese experience. I love it's nutty flavour, too. Brie would work equally well, though I find it a little richer (sometimes too rich). If you go that route, you may want to use less. Beyond that, any cheese that pairs flavour-wise with onion and apples would work here. Slice thinly so it's melts well. You can also use a variety to use up odds and end of a cheese board.
Apple - any red-skinned apple will work here. I like to leave the skin on, for the colour, but you can peel if you like.
Arugula - I have used micro arugula for my topping here. Baby arugula or something like pea shoots would work as well. The added green is nice to balance the richness of the cheese.
Fig Jam - this is optional, but recommended, as the flavours go together so well. Look for fig jam in the cheese section of most grocery stores this time of year, as it is a popular "cheese topper".
You will also need: onion, thyme (fresh or dried), salt, pepper, eggs (4), butter, milk and all-purpose flour.
This is a simple visual summary of the process of making this Dutch baby. Please refer to the complete instructions in the Recipe Card below.
Make the Dutch Baby batter by combining the eggs, flour, milk, salt and pepper. Whisk together vigorously, until smooth and frothy. Set aside and let stand while you start the onions and apples.
In an oven-safe skillet (around 9-10-inches top diameter), soften the onion, then add the thinly slice apples and thyme leaves. Cook a few minutes to soften the apples a bit.
Re-whisk your Dutch baby batter, then pour into the hot pan. Quickly top with Camembert slices, then pop into a 425F oven for about 20 minutes. Top with micro or baby arugula and serve with Fig Jam.
- Ideally, you want the Dutch baby batter to rest about 30 minutes at room temperature before using, so I leave all the onion/apple prep etc. until after I've mixed the batter and just take my time about softening the onions. No need to rush :)
- You don't want to cook the onions to caramelized, as they will cook further in the oven. Cook just until they are quite soft and just starting to colour.
- I like lots of cheese, but if you are not so much inclined, you can easily use less.
- Dutch babies deflate as soon as they come out of the oven. They are supposed to do that and don't reflect any issue.
- Generally, I enjoy a Dutch baby soon after baking, but this one greatly benefits from a good rest after baking, enjoying it after about 15 minutes, while just warm. The reason for this is that the cheese will release it's oil while cooking and if you eat this one right away, it will seem a little oily. If you allow it to rest and re-absorb it's oil, it is much nicer.
- You can wrap and refrigerate any leftovers. Rewarm in a 350F oven for a few minutes or microwave to re-warm slightly. It's also good at room-temperature.
- Do keep in mind that the handle of the skillet is hot, so be mindful and avoid the temptation to grab it.
Camembert Apple Dutch Baby with Fig Jam
Dutch Baby Batter:
- 4 large eggs
- 1/2 cup all-purpose flour
- 6 Tbsp milk, whole milk recommended
- 1/4 tsp Kosher salt, or a bit less for fine salt
- Freshly ground pepper
- 1 Tbsp butter
- 1/2 small onion, thinly sliced
- 1 small red apple, quartered, cored and thinly sliced
- Fresh thyme leaves, from 1 sprig, or a pinch of dried thyme leaves
- Salt and freshly ground pepper
- 5 oz Camembert cheese, (150-170g) thinly sliced
For topping after baking:
- Micro or baby arugula
- Fig jam
- Preheat oven to 425F (not fan assisted), with rack in the centre of the oven.
- In a medium bowl, whisk together the eggs. Add the flour, milk, salt and pepper. Whisk vigorously, until smooth and frothy. Set aside to rest at room temperature while you prepare the filling.
- Prepare the onion by peeling and thinly slicing. Prepare the apple by slicing into quarters, removing the core and thinly slicing. Prepare the cheese by slicing into thin slices (leave the rind on).
- In an oven-safe skillet, melt the butter. Add the onion and cook over medium heat, stirring, until quite soft and just starting to colour. Add the apple slices and thyme leaves and cook, stirring, about 1 minute, or until the apples have softened slightly.
- Re-whisk the batter, then pour into the pan. Top with cheese slices, then immediately place into the preheated oven. Bake for about 20 minutes, until puffy and deep golden.
- Remove from oven. Dutch baby will deflate as it cools. That's normal. Allow the Dutch baby to rest for about 15 minutes, before eating, to allow the oils from the cheese to re-absorb (otherwise, you may find it too oily when it is hot). Serve topped with arugula and a dollop of fig jam.
- Wrap and refrigerate any leftovers to enjoy later. Rewarm or enjoy at room temperature.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.