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Caramelized Apple Dutch Baby Recipe

April 21, 2017

This puffed and golden Dutch baby pancake might look fancy, but here’s a secret: it’s easier to make than a classic stack of flapjacks! The batter comes together in a blender, and because the Dutch baby bakes in the oven, there’s no need to stand over a stove pouring and flipping. For a slightly healthier spin, we used coconut sugar. It’s lower glycemic than refined sugar and gluten-free, Paleo, and vegan. Crisp apples lend extra sweetness, and the scent of warm spices like cinnamon and nutmeg might even entice bleary-eyed family members out of bed in the morning!

Caramelized Apple Dutch Baby

Yield: 3 to 4 servings
Active Time: 20 minutes
Total Time: 40 minutes

Ingredients

For the batter
3 large eggs, room temperature
1 cup whole milk
1 cup gluten-free flour
½ teaspoon vanilla extract
½ teaspoon sea salt
1 tablespoon Thrive Market Organic Coconut Sugar

For the caramelized apples
4 tablespoons ghee, divided
2 medium gala or fuji apples, peeled and thinly sliced
2 tablespoons Thrive Market Organic Coconut Sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

For the topping
1 tablespoon toasted pecans, chopped
Confectioners’ sugar, for dusting

Instructions


Make the batter
Preheat oven 425 degrees. In a blender, add the eggs, milk, flour, coconut sugar, vanilla, and salt; blend until smooth. Let batter sit for 15 minutes.

Make the caramelized apples
In a 10-inch cast-iron skillet on medium-high heat, add 2 tablespoons ghee. When melted, add apples, 2 tablespoons coconut sugar, cinnamon, and nutmeg. Sauté until apples are soft and caramelized and the sugar has melted, about 5 minutes. Scrape apples into a bowl.

Place skillet in oven for 5 minutes. Remove and add remaining 2 tablespoons ghee, tilting the handle to help ghee melt completely and coat the bottom of the pan. Pour batter into skillet, then scatter half of the apples over the batter. Bake 15 to 20 minutes or until the pancake puffs and its edges are browned and crisp. Remove from oven, sprinkle with remaining cooked apples, pecans, and confectioners’ sugar. Cut and serve immediately.

Recipe by: Angela Gaines
Photo credit: Paul Delmont

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.

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