Apple Cranberry Dutch Baby
Simple enough to make on a weekday morning and delicious enough to carry you into the weekend.
3 eggs, room temp
3/4 cup whole milk, room temp
3/4 cup flour
1 tsp. vanilla extract
1/4 tsp. kosher salt
2 tsp. ground cinnamon, divided
4 tbsp. unsalted butter, divided
3 large apples, peeled, sliced ¼” thick
1 tbsp. light brown sugar
Cranberry Raspberry Sage Jam and powdered sugar, to serve
1. Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and 1 tsp. cinnamon in a medium bowl until smooth.
2. Melt 2 tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining 1 tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
3. Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
4. Serve with powdered sugar, large dollops of Cranberry Jam and maple syrup.