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Recipe: Pumpkin Dutch Baby with Caramelized Apples

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Dutch Baby with Caramelized Apples

Ingredients

Directions

~ Marla Meridith

Dairy-Free Chocolate Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Dutch Baby with Caramelized Apples

Taste the beautiful days of fall with this Cast Iron Skillet Pumpkin Dutch Baby with Caramelized Apples recipe. Delicious and so easy to prepare! Great for breakfast, brunch or any time at all!

4 servings

–for the Dutch Baby
4 large eggs
1/4 cup whole wheat pastry flour
1/2 cup unsweetened coconut milk
1/4 cup unsweetened pumpkin purée
2 tbsp dark brown sugar
1/2 tsp pure vanilla extract
1/2 tsp pumpkin pie spice
5 tbsp unsalted butter, divided
pinch of kosher salt
–for the caramelized apples
3 tbsp pure maple syrup
1/2 tsp pure vanilla extract
pinch of salt
pinch of ground cinnamon
2-3 pink lady honey crisp apples, cut into thin wedges
powdered sugar, whipped cream or ice cream, for serving

Preheat the oven to 425° with the rack in the middle.
Place a 10″ cast-iron skillet on the rack and heat while you make the batter.
Make the Dutch Baby: Combine the eggs, flour, coconut milk, pumpkin purée, brown sugar, vanilla, pumpkin spice, and salt in a blender. Blend until smooth.
Remove the skillet from the oven and add 2 tablespoons butter, swirl to melt it.
Pour the batter in the hot pan and put the skillet back in the oven. Bake until the pancake is puffy and golden brown, 21 to 24 minutes.
While the pancake is baking, make the Caramelized Apples: Heat a medium cast iron skillet over medium heat. Melt the remaining 3 tablespoons butter, add the maple syrup, vanilla, salt and cinnamon. Add the apples and cook, stirring occasionally, until they soften, become fragrant and the sauce thickens. 10 to 12 minutes. Remove from heat but keep warm.
Serve the Dutch baby with powdered sugar, homemade whipped cream, topped with the apples and any juices left in the skillet.

~ Marla Meridith

Dairy-Free Chocolate Cookies

We love these Dairy-Free Chocolate Cookies & promise you won’t miss the dairy at all!

65 small cookies

1 cup canola oil
1 cup light brown sugar
1/2 cup granulated sugar
3 large eggs
2 tsp pure vanilla extract
3 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt

Pre heat the oven with the racks in the middle. Prepare three baking sheets with parchment paper.
In the bowl of a stand mixer, beat together both sugars, eggs and vanilla on low until smooth.
In a bowl, whisk together the flour, cocoa powder, baking soda and salt.
Add the dry mixture into the wet, beat on low speed until well combined.
With your hands, form the cookie dough into 1 inch balls. Place on the baking sheet about 1 inch apart. Slightly flatten each ball with your palm.
Bake for 8-9 minutes. Cool for a few minutes on the racks then transfer to wire racks.

~ Marla Meridith