![]() ![]() Feel free to switch the apple type up to your preferred one.ĭutch babies are best enjoyed immediately, while they are still puffed up, as they will fall, but I stored a slice in the fridge and microwaved it the next day and I can’t deny I enjoyed every bite. I always tend to use granny smith or green apples in my desserts because I love the contrast that the tartness of their flavor gives. I totally see it! It’s like a 20 minute apple pie for breakfast! It came out so good- my daughter kept telling me how much it tasted like apple pie, one of her favorites. However, I wanted something that worked for autumn and there are few better flavor matches for me than salted caramel and apples, so I used those in this recipe. I top them with maple syrup and fresh berries and yes that is DELICIOUS. My experiments with dutch babies thus far have all been super simple. I have a whole post on just that! I love adding orange blossom water and rose water to my salted caramel for just a hint of fragrance, but you can completely omit those and follow the rest of the recipe for a standard salted caramel. How to make homemade salted caramel sauce? Then, your batter gets poured into the same skillet, apple slices arranged on top, and this goes in the oven for 20-25 minutes until puffy and golden brown and delicious. Eggs, flour, milk, sugar, vanilla and nutmeg all get combined.īutter gets placed in an ovenproof skillet and this skillet goes into the oven until the butter melts. While it’s heating, in a blender (or vigorously by hand), combine all ingredients except for butter. The dutch baby must go in a hot oven to rise properly. How to make a dutch baby:įirst step is heating your oven. This skillet gets baked at a high temperature, giving a beautiful puffy golden brown delight. An easier pancake that happens to be giant and doesn’t require standing over the stove for 20 minutes flipping? Sign me up! Dutch babies are as easy as blending together a few ingredients and pouring them in a hot skillet. I fell in love with dutch babies after making thi s recipe. Tastes like apple pie in a skillet, breakfast can’t get any more special than this caramel apple dutch baby! Serve with vanilla ice cream and additional caramel sauce.Jump to Recipe Print Recipe Jump to RecipeĪ puffy golden brown oven baked pancake topped with cinnamon coated apple slices and drizzled with the perfect homemade salted caramel sauce. Bake until golden brown and filling is bubbly, 50 minutes to 1 hour. Trim any excess, fold edges under, and crimp. Whisk together egg and 1 tablespoon water in a bowl.Ħ. ![]() Preheat oven to 375☏ with oven rack in bottom position. Cover and chill dough and cut-outs 30 minutes.ĥ. Place the other pie crust over the apple slices. Add the apple slices to the bottom of the crust. Caramel Apple Pie is a scrumptious twist on a classic dessert with a buttery, flaky crust, sweet caramel sauce (salted if you want), and cinnamon spiced apples. Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Cut out 5 or 6 apple shapes with a 2-inch apple-shaped cutter, saving cut-outs and dough for top of pie. In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Roll out second portion of dough on a lightly floured work surface to a 19-by-14-inch rectangle. Roll one piece of dough on a lightly floured work surface to a 19-by-14-inch rectangle place in a 15-by-10-inch jelly-roll pan. Cook, stirring often, until mixture comes to a simmer and begins to thicken, 2 to 4 minutes. STEP SIX: Make the crumb topping by combining the butter, brown sugar, flour and salt together in a small bowl. Cover and cook apples until tender, about 20 minutes. Stir in caramel sauce, brown sugar, salt, lemon juice, cinnamon, nutmeg, and cornstarch. STEP FIVE: Make the apple pie topping by adding peeled, cored and diced apple pieces, salted caramel and spices to a pot. Add apples and cook, stirring often, until crisp-tender, 10 to 12 minutes. Make filling: Melt butter in a large skillet over medium-high heat. Chill at least 2 hours or up to overnight.Ģ. Flatten each half into a rough rectangle (about 9 by 6 inches) and wrap with plastic wrap. Turn dough out onto a work surface and knead just until it comes together. Drizzle in 1 1/2 cups ice-cold water, stirring just until dough starts to come together. Cut in butter with two forks or a pastry blender until pieces are the size of small peas and mixture is crumbly. Make crust: Whisk together flour, granulated sugar, and salt in a large bowl. ![]()
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