Recipe: Pumpkin Dutch Baby with Caramelized Apples

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 '--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.

Recipe: Pumpkin Dutch Baby with Caramelized Apples

~ Marla Meridith

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