In partnership with Rachel DiNunzio (@bakeswithrach_).

Warm apples, brown sugar, cinnamon, and a billowy Dutch baby, my idea of the perfect cold-morning breakfast. The edges rise and crisp while the center stays custardy, ready to catch a spoonful of silky apple compote and melting whipped cream.

Best For: Breakfast
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Serves: 4-6

Ingredients

Cinnamon & Brown Sugar Apples

• 4 Gala apples, diced
• ¼ cup packed brown sugar
• 2 tsp cinnamon
• Juice of half a lemon
• Pinch of salt
  

Dutch Baby

• 1 cup all purpose flour
• ½ cup sugar
• 1 cup milk
• 4 eggs, room temperature
• Pinch salt
• ½ tsp vanilla
• 4-6 Tbsp butter
• Whipped cream, to serve
• Optional: powdered sugar, to serve
  

Directions

1. Start by making the cinnamon brown sugar apples. In a large pot, add the apples, sugar, cinnamon, lemon juice, and salt. Stir to combine. Cook over medium low, stirring occasionally, until the apples have greatly reduced, are very soft, and are starting to turn translucent, roughly 30 minutes.

2. When the apples are almost done, preheat the oven to 425º F.

3. Combine the flour, sugar, and salt in a large bowl. In a medium bowl, whisk together the milk, eggs, and vanilla until no streaks remain. Pour the wet into the dry and whisk until no lumps remain.

4. Heat a large cast iron skillet (or other thick, oven safe skillet) over medium heat. Add the butter and cook until it’s completely melted. Once the butter is starting to brown, pour the batter into the skillet and cook undisturbed for 1 minute. This will help set the bottom, and aid in the lift in the oven.

5. Carefully transfer the skillet to the preheated oven and bake until the sides are puffed and golden brown, and the center is starting to take on golden spots. It should be somewhat pale in the center still, but not look like raw batter. Remove from the oven and allow to cool slightly. It will deflate as it cools.

6. While still warm but not overly hot, add the apples, and whipped cream. Alternatively, to prevent melty whipped cream, serve the whipped cream fresh with each slice, rather than piling it on top. I like it slightly melty, so there is no wrong answer here!