Double Caramel Apple Dutch Baby

A Jerry James Stone Recipe

Categories

Breakfast, Red, Vegetarian, Yellow

Ingredients
  

Cinnamon Caramel Apples

  • 1 tbsp butter
  • 2 tbsp cream
  • ¼ cup brown sugar
  • 1 tbsp cinnamon
  • Pinch of sea salt
  • 1 tbsp vanilla extract
  • 2 apples, cored and sliced

Caramel Dutch Baby

Jump to instructions
Yields 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Instructions

  • Preheat the oven to 375°F.

Cinnamon Caramel Apples

  • Melt 1 tablespoon butter in a cast-iron skillet over medium heat. Add in 2 tablespoons of cream and ¼ cup brown sugar. Mix to fully combine.
  • BTW, brown sugar lasts indefinitely. Even when it gets hard as a brick, it is still safe to enjoy. Simply microwave the brown sugar in a microwave-safe dish at 10-second intervals until it is easily fluffed with a fork. Be careful not to melt the sugar!
  • Add 1 teaspoon ground cinnamon and a pinch of sea salt. Mix to combine. It’s really important to incorporate the brown sugar, which is why these ingredients are added after.
  • Bring mixture to a low simmer and cook for 1 minute. Add in the 1 tablespoon vanilla extract and mix to combine.
  • I recommend using real vanilla extract instead of the imitation kind. The real stuff lasts forever when stored in a cool dark place, whereas the imitation kind degrades quicker and is only good for one year past the Best By date. Plus the real stuff just tastes better.
  • Add in the 2 apples sliced and cook for 5 minutes at medium. You want to cook the apples but not burn the caramel. Only let the caramel sauce simmer.
  • Once the apples have softened, remove them and most of the caramel from the skillet.
  • BTW, apples are great for ripening climacteric fruits. This is a fruit that continues to ripen after being picked like stone fruit, bananas, avocados, etc. Just pop the apple into a paper bag with the other fruit you wish to ripen, roll it up, and let sit for a day or two until desired ripeness.

Caramel Dutch Baby

  • Warm ½ cup of milk in the microwave for 30 seconds on high until warm.
  • Add 2 pouches of The Republic of Tea Caramel Apple Herbal Tea to the milk and let steep for 5 minutes. Strain out and reserve the milk.
  • Let the milk cool and then whisk in the 1 teaspoon of vanilla extract and 2 eggs. It is important the milk has cooled to not cook the eggs.
  • Whisk together the ½ cup of flour and 1 tablespoon of sugar in a separate bowl.
  • Flour will last about a year past the best by date when stored in a cool dark place but if you stick it in the freezer, it can keep up to 2 years past.
  • Add the liquid mixture to the dry ingredients and whisk until smooth.
  • Add the batter to the cast iron skillet and bake for 20 minutes, until batter has puffed and cooked through.

Double Caramel Apple Dutch Baby

  • Top the dutch baby with the Cinnamon Caramel Apples and dust with powdered sugar.
  • Enjoy!
    Double Caramel Apple Dutch Baby Recipe