Caramel-Apple Dutch Baby Recipe (2024)

I doubled this recipe and used a 12" cast iron skillet. It was just perfect, and I took it to a potluck brunch, and everyone raved about it. You have to cook the apples about 5 minutes longer to get the caramel to thicken and the apples to soften. I had never made a Dutch Baby before, and it was so easy, I will be making it again. Next time I would like to try a savory one.

Really a lovely breakfast! My only criticism is that if you cut the apple into 1-inch thick slices as suggested in the ingredients, the 10 minute cooking time is not enough at all. Next time I would slice them half as thick.

Don’t forget to make sure ingredients for the Dutch baby are at room temp before mixing/baking. Otherwise won’t get the ‘pouf’

I always have my Dutch baby ingredients at room temperature and, instead of whisking them together, I put it all in a blender. That frothiness really helps with the Dutch baby pouff!

I used soy milk in place of the milk and cream called for. Earth Balance sticks in place of butter. It came out well, but caramel wouldn’t thicken so I added around 1/2 tsp arrow root powder which worked great. Made the mistake of dumping the entire caramel apple mixture on the pancake, like on the picture- too sweet! Will spoon small amounts on next time.

We've always cooked the apples first, without the cream, and then put them into a hot 9X13 pan (we want more then the smaller pan gives) with a double recipe of batter poured over. The traditional Christmas, birthday, New Year, need-a-special-pickup breakfast!

I followed the recipe and I turned out perfect! I will make again. My cast iron skillet measured a little larger, so I’d like to make it in the 10 size, it cooked quick and was a little thin. The apples took about 12 minutes to soften, so it is ideal to prep the apples immediately if you want to serve the minute the Dutch baby comes out of the oven. Can someone please tell me why this is called a “Dutch baby”? Surely I am not the only person that does not know the history of this title.

I subbed coconut sugar for brown and used oat milk in place of milk/cream...did the apples in advance as suggested, killed the heat, & let them sit in the pan while I prepped the DB mix in the Vitamix. The apples cut @ 1/4" looked watery at first, but with a little extra time and cranking the heat at the end, they caramelized perfectly without being overcooked. Used a well-seasoned cast iron pan and boy did that thing puff up and crisp on the edges in the most gorgeous way!! So easy & so good!!

I cheat and used the canned apple pie, and it goes into the pan first, and the batter poured around and over it. Everyone loves it.

Three Tbs of sugar seemed a bit much in the batter, so I used two and it was plenty sweet.

Wow. Have made the savory one before but this was the first time making the sweet version. Wow! I followed other helpful hints here and got the apples started before putting the dutch baby in the oven. The timing was perfect. We topped with whipped cream and a little sprinkle of sea salt. Beyond. Loved it!Amazing brunch staple. A keeper!

I made this recipe using gluten free flour and it turned out fabulous!

I'm Dutch, reading this in Amsterdam Netherlands, it's no doubt nice but I've never heard of a Dutch baby or any such recipe, sweet or savoury. This really is more like a refined Yorkshire pudding, definitely English, not Dutch.We do make pancakes but on top and then with any filling/topping you might like.Vintage Dutch, nice! for grown-ups is the quite thick pancake combination of "spek en stroop", bacon and then sirup on top , e.g. maple.Well anyway, I'm sure the baby will tasty yummy!

You can mix all the Dutch baby ingredients in a blender, so easy and quick! I let it sit for at least 10 minutes to let them meld. I think doubling this recipe is a good idea. I melt the butter first and add to cast iron pan that is heated up in oven while coming to temp. I then pour in batter. Return pan to oven, don’t open oven while cooking!! I would also slice the apples thinner. Top each serving with apples to keep it from getting soggy.

I started making this and realized I was out of AP flour after getting almost everything else in the bowl. Ended up using a mixture of whole wheat pastry flour and spelt flour and it was the most delicious, perfect Dutch baby I’ve ever made or eaten. Definitely going to add this to my go to recipes for when we have company.

Made today and really liked the outcome. I intuitively questioned the 1-inch slice size and used cannabis butter. Kidding on the butter but it does intrigue - Caramel Apple Doped Dutch Baby?BTW mis en place took me 30 minutes so time estimate here feels very “pro kitchen” level!

Followed the recipe as written with two exceptions: following Maya's comment, I sliced the apples much thinner. I also cooked the apples longer than the recipe called for, as have many other commentators - I started the apples when I put the batter in the oven and cooked them for the 20 minutes the Dutch Baby baked. Turned out terrific. Not my first Dutch Baby and not the first using a NYT recipe. This one is a keeper - I'll make it again.

Perfect for a cold snowy afternoon. I followed others' advice and made sure the ingredients were at room temperature and sliced the apples thin. Love the unfussy caramel sauce! A hit!

This Dutch baby was absolutely wonderful. This is on my rotation of breakfast and/or dessert.

Definitely good to prepare everything in advance of the Dutch baby. Apples were quite watery in my case and needed to be blasted with heat to achieve caramelization. Took about 10 minutes longer!

So good! Next time I would have the apples simmering before I started the dutch baby as they took the longest amount of time.

I had to cook the apples for the entire time the pancake baked — maybe I cooked too low. Next time, I would made 1 more apple and increase caramel by 1/3. Yum! Big hit.

I used slices of 3 Cosmic Crisp apples which took quite a bit more than 8 to 10 minutes to soften. Perhaps I should have paid more attention to "about a pound" than to the number 3. The butter / cream / brown sugar mixture never really thickened, although it was certainly good. As for the pancake, it puffed up an inch or two higher than the version I usually make by Florence Fabricant but also cooked quite a bit faster and was getting quite dark brown at its extremity after 18 minutes.

Why can't one prepare the whole thing using one skillet? First prepare the apples, cooking them for as long as it takes to get them tender, caramelizing them in the skillet etc. Set aside. Prepare the batter. Pour the batter over the apples and then bake--using the same skillet?

I have been making the Craig Claiborne version for 50 years and an 8” or 9” round Pyrex pie plate is perfect

I cheat and used the canned apple pie, and it goes into the pan first, and the batter poured around and over it. Everyone loves it.

I had to cook the apples and caramel another 5 minutes to get the apples tender and the caramel to thicken but this was delicious and easy!

Love this recipe except there was way too much butter. This Dutch Baby recipe was a delicious tweak to the basic one before adding the apples.

I don't know how it happened, but many years ago I started adding bananas to the apples. We love this variation.

I love the Apple slices but try Sauteed Pears.. not real sweet but has a great flavorSauteed Fresh pearsIn saucepan melt 2-3 T butter on mediumAdd to the melted butter:1/2 t lemon juice1/2 t cinnamon 1 T brown sugarI fresh pear cut in slices..( leave the skin on)Once the pears take on some color and has softened. turn the heat to low and keep warm.When the Dutch baby comes out of the oven, pour the sauteed pears in the bottom of the Dutch Baby, and serve.