Caramel Apple Dutch Baby

Caramel Apple Dutch Baby // Amy Elizabeth

Is there anything more quintessentially autumnal than caramel apples? With Bonfire Night on the horizon, I felt that it was time to submit to my desire to eat all the caramel apple flavoured things, so I baked a caramel apple pie and rustled up this Dutch Baby for a Saturday morning breakfast. This is the best kind of breakfast – the kind that takes a little bit of preparation but not a lot of effort, and which really tastes best with ice cream. I aim for an 80/20 split of healthy/non-healthy food in my life, but when Caramel Apple Dutch Babies are involved, I’m willing to relax the rules a little (a lot). Cooking this up in the morning will make your kitchen smell delicious, and will tempt out any sleeping friends or relatives in the vicinity to join you at the breakfast table (or breakfast sofa, no judgement here). Serve with hot coffee, fresh juice and the aforementioned vanilla ice cream to get all those good autumn feelings. Then pull on your wellies and go and kick some crunchy leaves whilst you still can. Winter is coming, people. Make the most of autumn for now. 

Caramel Apple Dutch Baby // Amy Elizabeth

Caramel Apple Dutch Baby // Amy Elizabeth

Caramel Apple Dutch Baby
Serves 4
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For the Dutch Baby
  1. 50g unsalted butter
  2. 2 Granny Smith apples (although any apple will do, really), peeled & cut into slices
  3. 50g light brown sugar
  4. 3 eggs
  5. 160ml semi-skimmed milk
  6. 100g plain flour
  7. 1/4 tsp. cinnamon
For the Caramel Sauce
  1. 125g caster sugar
  2. 2 tbsp. water
  3. 25g unsalted butter
  4. 75ml double cream
For the Dutch Baby
  1. Preheat the oven to 200C.
  2. Melt the butter in a skillet before adding the apples and sugar. Leave over a medium heat, stirring occasionally for around 5-7 minutes until the apple slices have softened and are fully coated.
  3. Meanwhile, whisk together the eggs and milk until combined, before adding the flour and cinnamon. If possible, use an electric mixer to whisk together - the more air you have in the batter, the better!
  4. Make sure the apples are in one layer (or thereabouts) on the bottom of the skillet and pour the batter on top. Quickly transfer to the oven.
  5. Bake for 18-20 minutes until your Dutch baby is all puffed up and golden brown! Serve immediately with caramel sauce.
For the Caramel Sauce
  1. Mix together the sugar and water in a saucepan. Place on a medium-high heat and heat until the sugar has dissolved.
  2. Turn up the heat and boil for 4-5 minutes until the mixture has turned a deep caramel colour. Do not stir!
  3. Remove from the heat and add the butter and cream. Stir together until smooth and leave to cool.
  1. If you don't have a non-stick skillet available, you can cook the apples in a frying pan and transfer to a pre-heated oven-proof dish before adding the batter.
Adapted from Food52
Adapted from Food52
Amy Elizabeth
Caramel Apple Dutch Baby // Amy Elizabeth


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  • I have never made one of these, and now I think that may be a serious error.

    • I’m a bit obsessed with them now that I’ve actually bought a skillet – they’re so fun to watch puff up. Kinda like a giant Yorkshire pudding! x

  • I frickin love apples and caramel!! This looks so amazing i’ve pinned and tweeted about it, haha!

    Imogen // imogenscribbles

    • Thanks Imogen 🙂 You can never go wrong with apples and caramel together!

  • Chelsea Palmer

    Looks lovely!! I can’t help but read the blog title in an Austin Powers voice though!! 😛

    • Haha, now that’s stuck in my head too!

      • Chelsea Palmer

        Sorreeeee 😛

  • Bethany Grace

    THIS LOOKS AMAZING, I really want to give it a try now, so perfect for autumn! Have a good week,
    Bethany xx
    I return all follows and comments on my blog, so check it out if you fancy 🙂

    • Thanks Bethany! It’s definitely a good Autumn brunch dish! x

  • I need this in my mouth! Great recipe and the pics are stunning