Marla Meridith logo by smash

Bourbon Hot Chocolate

Ingredients

Directions

~ Marla Meridith

Recipe: Maple Pumpkin Pie with Pecan Streusel Topping

Ingredients

Directions

~ Marla Meridith

Recipe: Tortellini with Creamy Pumpkin Sauce

Ingredients

Directions

~ Marla Meridith

Avgolemono Soup (Greek Egg, Lemon & Chicken Soup)

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Sugar Cookies with Maple Cream Cheese Frosting

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Mac ‘n Cheese

Ingredients

Directions

~ Marla Meridith

Grilled Pork & Sweet Potato Skewers with Pumpkin Aioli

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin French Toast

Ingredients

Directions

~ Marla Meridith

Stuffed Baked Apples with Walnuts and Dates

Ingredients

Directions

~ Marla Meridith

Recipe: Cinnamon Candy Apple Cocktails

Ingredients

Directions

~ Marla Meridith

Recipe: Mini Cinnamon Candy Apples

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