Breakfast is undoubtedly my favorite meal of the day yet it is one that I am more apt to skip than not simply because I’m not a fan of cooking before I’ve had my morning dose of coffee. On weekends I love lounging around and sipping my coffee while I catch up on the news and plan my day ahead. By the time I am ready to get moving the breakfast hour has passed or what I want to make simply takes too long to get from bowl to table. But when I am really craving breakfast a Dutch baby is my go-to dish.
A Dutch baby is essentially a giant popover and it comes together and cooks up so quickly that it is silly not to make one. The key to a puffy Dutch baby is a very hot oven and eating it the minute it comes out of the oven. To achieve the hot oven I turn mine on before I start any of my other preparations. I cook the apples in the same cast iron skillet that I will bake in then pop the pan in the oven the minute my apples are done. It truly is fast; you can have go from bowl to table in twenty minutes. Why that’s just enough time to enjoy a second cup of coffee.
APPLE-CINNAMON DUTCH BABY
4 tablespoons unsalted butter
2 semi-tart apples, peeled, cored and sliced (I like Pink Lady)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
3/4 cup 2% reduced-fat milk
2 large eggs
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
- Preheat oven to 450°.
- Melt the butter in a 9 inch cast iron skillet set over medium high heat.
- Add the sliced apples and sprinkle with the brown sugar and cinnamon.
- Stirring occasionally, sautee the apples until they are soft and the sugar begins to caramelize, about 5 minutes.
- In a medium sized bowl, whisk together the milk, eggs, flour, sugar and salt.
- Add the batter to the apples and immediately place the skillet in the oven.
- Bake for 10 minutes or until puffed and browned.
- Serve immediately.