Maple Apple Dutch Baby

It’s apple-picking season! You have lots of options of what you’re going to do with your hauls, but we know one way to make delicious, fall apples even better - pair them with a yummy maple topping! Here’s a fabulous recipe that’s sure to please your whole family for breakfast, dessert, or whenever you want to serve it up!

Ingredients:

  • ½ cup all purpose flour
  • ½ cup whole milk
  • 2 large eggs
  • 2 tbsp sugar
  • 1 teaspoon vanilla 
  • ½ tsp salt
  • ½ tsp cinnamon
  • 2 tbsp unsalted butter
  • Pinch of allspice 
  • Powdered sugar for sprinkling 

Apple Maple Topping:

  • 2 tbsp unsalted butter
  • 2 medium Granny Smith apples, peeled and sliced 
  • 1 ½ tbsp light brown sugar
  • ¼ cup Richards pure maple syrup
  • Pinch of cinnamon

Instructions:

  1. In a blender or food processor, add the eggs, milk, flour, sugar, vanilla, salt, cinnamon, and allspice. Blend for 10 seconds. Scrape down the sides. Blend for another 10 seconds. Let the batter rest in the blender for 20-25 minutes
  2. Meanwhile, preheat the over to 425℉. Place a 10-inch over-safe skillet on the middle rack of the oven.
  3. Using oven mitts, carefully transfer the skillet to the stove top. Add and melt the butter to coat both the bottom and sides of the pan. Pour in the batter and make sure to spread evenly on the pan. Carefully place the skillet in the oven. Bake for about 15-20 minutes or until the pancake is puffed, lightly browned on top and darker around the sides and edges. While tempting, it’s important to not open the oven door while baking!
  4. Meanwhile, in a medium sauce pan over medium heat, melt the butter. Add apple, brown sugar, and cinnamon. Cook until apples are softened, stirring occasionally - about 5 minutes. Add the maple syrup and mix well. Transfer topping to a serving bowl.
  5. Transfer the pancake to a large serving plate. Dust with powdered sugar and add apple maple topping. Serve warm!
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