Sunday, September 12, 2010
I realize this is dangerously close to a pancake, which was the topic of my last post, but this really is very different. It has apples (yum!) and puffs up when you bake it (fancy!) and sooo much cinnamon-y goodness it was just screaming to be made on a day like today.
Do I dare say that fall has arrived?! I don't want to jinx it of course, but the air is crisp, there's a nice breeze, and I've unpacked my sweaters ... sounds like fall to me! :o) I love this time of year and I especially love when apples taste like apples again. Is there anything better than biting into a crisp juicy apple while wearing a scarf? I think not.
So here it is: an apple dutch baby (which is really like a big puffy apple custardy pancake) to herald in the fall. *cue the trumpets*
Apple Dutch Baby adapted slightly from theKitchn
2 fuji apples (you could use Granny Smith, but this is what I had in the fridge)
1/3 cup walnut pieces
2 tablespoons white sugar
1 teaspoon cinnamon
1/3 cup butter
1/2 cup brown sugar
3/4 cup flour
1/4 teaspoon salt
1 tablespoon white sugar
1 cup milk
1 teaspoon vanilla extract
1. Preheat your oven to 400°F. Melt the butter in your 8x8 pan or cast iron skillet. In a small bowl mix the sugar and cinnamon.
2. Peel and slice the apples. Once the butter is melted, sprinkle the brown sugar over it and arrange the apples and walnuts on top. Sprinkle the sugar/cinnamon mixture over top. Place the pan back in the oven.
3. Whisk the eggs until foamy. Add the flour, salt and sugar until just incorporated. Add the vanilla and milk and whisk until smooth.
4. Remove the pan from the oven and pour your batter over top. Sprinkle with a little more sugar and cinnamon.
5. Bake for 20 minutes. Enjoy!