Cranberry Apple Dutch Baby

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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.

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 297kcal

Ingredients

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

Instructions

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!

Notes

Dutch baby is best if served immediately after baking.

Nutrition