Stuffed with sautéed apples and tart cranberries, this cranberry apple dutch baby is a simple fall breakfast that’s always impressive! Serve slices with powdered sugar and plenty of maple syrup.
Fall breakfast goals coming in hot! All wrapped up in a pretty skillet breakfast with no shortage of all the fall goods.
Dutch babies are one of those things that you can adapt based on produce that’s in season, so loading this beauty up with fall apples and cranberries was a no-brainer!
The result? One beautiful breakfast that tastes like the BEST parts of fall and is incredibly easy to boot!
Obviously this apple cranberry version is the new favorite and especially killer when you pair it with a hot apple cider alongside a slice. Legendary.
This Apple Dutch Baby features…
- A buttery, flaky dutch baby base
- Tender sautéed apples and tangy cranberries
- A spiced sugar topping
Making the Apple Dutch Baby
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- All-purpose (or whole wheat) flour
- Vanilla extract
- Powdered sugar and maple syrup for serving
What to Bake Dutch Baby In
We prefer using a 9-inch cast iron skillet for dutch babies because it’s oven-safe and has the ability to hold a lot of heat. We find this makes for a perfectly-cooked dutch baby every time.
If you don’t own a cast iron skillet (consider purchasing one soon if possible – these are a kitchen essential and you’ll use it every day, promise!) you can use an 8×8 glass or nonstick square baking pan instead.
Note: if you use a glass baking dish, do not preheat it in the oven otherwise it may shatter.
Tips for Perfect Dutch Baby
- Preheat cast iron – allow your cast iron to preheat in the oven around 10 minutes. We want it nice and hot for baking the dutch baby.
- Make batter in blender – the easiest way to make this batter is just giving it a quick whirl in the blender. If you don’t have a blender, a mixing bowl and whisk will also work just fine.
- Precook apples – to get a jumpstart on cooking the apples, give them a quick saute on the stove before proceeding with baking dutch baby.
- Butter cast iron – brush the bottom and sides of hot pan VERY well with melted butter. This is where a lot of the flavor in dutch babies comes from.
- Layer fruit then pour batter on top – arrange the apples in the middle of pan then scatter cranberries over top.
- Bake dutch baby at high temperature – bake dutch baby at 425F 12-15 minutes. The middle should be just set and the edges should be golden brown.
- Serve dutch baby warm – dutch babies are best if they’re enjoyed almost immediately after they’re done baking. Let cool several minutes, then slice into wedges.
- Use a different fruit – if you don’t care for cranberries, swap them out for blueberries, raspberries, or blackberries.
- Top with toasted nuts – pecans, almonds, or walnuts would add a great crunch.
- Drizzle with melted white chocolate – totally extra, but I’d totally recommend anyways.
What to Serve with Dutch Baby
We like to let the simple flavors here shine for themselves! We usually just top this dutch baby with a dusting of powdered sugar and a drizzle of good maple syrup.
Feel free to add a dollop of whipped cream if you’re feeling it! You can’t really go wrong.
This dutch baby is just a slice of pure fall. The apples are soft and tender, the cranberries are tart and juicy, the dutch baby is perfectly buttery and flaky…it just tastes like a crisp fall Sunday morning if that makes sense??
Best paired with a hot drink, your favorite fuzzy sweater, and enough room for another slice.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven
More fall breakfasts to try next time!
- Caramelized Apple Cinnamon Roll Muffins
- Cranberry Baked Apple Cider Donuts
- Chai Spice Maple Pumpkin Bread
Cranberry Apple Dutch Baby
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- 6 tablespoons unsalted butter, melted and cooled
- 1 cup warm whole milk (110F)
- 2 large eggs, room temperature
- 2 tablespoons honey or agave nectar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (or whole wheat), spooned and leveled
- 1/4 teaspoon salt
- 2 medium apples, peeled and thinly sliced (about 2 cups)
- 1/2 cup cranberries (fresh or frozen)
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Maple syrup and powdered sugar for serving, optional
- Place an oven-safe 9-in cast iron skillet on the middle rack of oven. Preheat oven to 425F and let pan heat in oven 10 minutes while you prepare the batter.
- Place 3 tablespoons melted butter, milk, eggs, sugar, vanilla, flour, and salt in a high-speed blender or food processor. Blend on medium speed until batter is completely smooth (batter will be quite thin) Set aside for a moment.
- Heat a medium pan over medium-high heat. Add 1 tablespoon melted butter and swirl pan to coat bottom. Add apples and saute 3-5 minutes until crisp-tender.
- In a small bowl, combine sugar, cinnamon, nutmeg, and cloves.
- Remove preheated pan from oven and generously brush with remaining 2 tablespoons melted butter. Arrange apples in center of pan and scatter cranberries over top. Carefully pour batter on top of apples and cranberries. Sprinkle sugar-spice mixture over top.
- Bake dutch baby at 425F 12-15 minutes until puffed, golden brown, and center is just set. Allow to cool several minutes, then slice dutch baby into wedges and serve warm with maple syrup and powdered sugar if desired. Enjoy!