Paired with a Pumpkin or Spiced Ale
There are so many things that I love about fall, and while we aren’t quite there yet, here in Wyoming it sure feels like fall. It’s definitely starting to cool down. We’ve already had our first frost, and our leaves are already falling off the trees. That means a couple of things. Number one, ski season is almost here! Yay! Number two, pumpkin season is almost here. Number three, apple and pear season is here!
I’m pretty sure I’m one of the few people on earth that would pick apples and pears over pumpkin. Don’t get me wrong I enjoy pumpkin here and there, but I don’t really get the obsession. In all honesty, I prefer pumpkin in savory form above all else. Now I’ve gone on and on about pumpkin, something that I was trying to avoid!
Spiced Apple Dutch Baby
So let’s talk about how amazing this spiced apple dutch baby is. I love dutch babies. They are one of my all time favorite baked breakfast/desserts. You can make them sweet or savory, but I tend to go the sweet route. I thought that I’d pay tribute to apples and warm spices with this spiced apple dutch baby. Roasted spiced apples are nestled on top of a pillowy spiced dutch baby. It is so warm and comforting and perfect for an evening of sitting by the fire.
I also love this dutch baby for breakfast or brunch. It’s the perfect recipe to use when you are hosting a group of people. It is great served alongside eggs and bacon, and a drizzle of maple syrup really makes a huge difference!
I really hope you guys enjoy this recipe. It’s one of my favorites! Pair it with a pumpkin or spiced ale. Surprisingly, pumpkin ale has all of those perfect fall spices that makes for the perfect pairing! I really tried to make it through this post without mentioning pumpkin again. I really apologize for that! Enjoy!
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 2 Honeycrisp apples, peeled, cored and sliced
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 teaspoon cornstarch
- 1/2 teaspoon ground cardamom
- pinch of nutmeg
- pinch of fine sea salt
- 1/4 cup cubed butter
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon fine sea salt
- pinch of ground nutmeg
- 4 large eggs
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- 2 tablespoons sliced almonds
- 1 tablespoon confectioner's sugar
- For the spiced apples, preheat the oven to 400 degrees F. Spray an 8x8 inch baking pan with nonstick spray and set aside.
- In a medium bowl, toss together the apples, brown sugar, granulated sugar, cinnamon, cornstarch, cardamom, nutmeg, and salt until fully coated. Pour the apples into the prepared baking dish and dollop the top with butter. Cover with foil and place in the oven. Bake for 30-35 minutes or until the apples are tender. Remove from heat and set aside while you prepare your dutch baby.
- Preheat your oven to 425 degrees F.
- In a large bowl, whisk together the flour, sugar, cinnamon, cardamom, salt and nutmeg. Add the eggs, buttermilk and vanilla extract. Whisk until smooth, and then set aside.
- Place a 10-inch cast iron skillet over medium low heat. Add the butter and melt. Remove from heat and pour the batter into the pan. Place the pan immediately in the oven and bake for 20-25 minutes or until the dutch baby is puffed up and brown. Remove from the oven and let cool slightly for 1 minute.
- Decorate the dutch baby by topping with almonds, powdered sugar and spiced apples. Enjoy!