We spend a lot of time talking about the family dinner table, but whatever happened to breakfast? In the fall, when evenings get busy with homework, sports, meetings, and more, weekend breakfast is just about the only time everyone’s in one spot. We sleep in, then wander out for chocolate milk and coffee, catch up on the week, read the paper and talk about the week to come. Such sweet, sunlit moments call for something special to eat–something celebratory and satisfying, but not difficult. This Dutch Baby is a showstopper: caramel-y fall apples combine with a rich, custardy interior under a mile-high, crisp, golden top. Dramatic and deeply flavorful, for return on effort, it’s a dish that really can’t be beat. And it comes together in minutes – easy, just like Sunday morning.
Apple Dutch Baby
2 small apples, sliced thin
2 T butter + 2 T melted butter for batter
2 T brown sugar
3/4 c flour
1 T sugar
1/2 t salt
2/3 c milk
powdered sugar for serving (optional)
Preheat oven to 450. In an iron skillet, melt 2 T butter over medium heat. Add apple slices and cook until they begin to soften and brown. Sprinkle in brown sugar and cook for 1-2 more minutes until sugar is syrupy. Remove from heat. In a medium bowl, whisk flour, sugar, and salt. In a small bowl, whisk milk, eggs, and melted butter and pour into dry ingredients. Whisk until most lumps smooth out, then pour into skillet over apples. Bake until puffed and golden, about 15-18 minutes. Remove from oven, sprinkle with powdered sugar if desired and serve at once.