Cast Iron Skillet Apple Crisp Dutch Baby Pancake
This one skillet breakfast is so simple and delicious. Our Cast Iron Skillet Apple Crisp Dutch Baby Pancake incorporates the best of a pancake but tastes like a comforting apple crisp, with that crunchy crumble to top it all off.
Print Recipe
Equipment
- 12 inch Cast Iron Skillet
- Measuring Cups
- Measuring Spoons
- Mixing Bowl or Blender
- Whisk
- Pastry Cutter
- Cutting Board and Knife
Ingredients
Apple Crisp "Filling"
- 3 Medium-Size Apples (Golden Delicious or Granny Smith Preferred)
- 1 tsp Ground Cinnamon
Dutch Baby Pancake Batter
- 3 Eggs
- 1 pinch Salt
- 3/4 cup All-Purpose Flour
- 2 tsp Vanilla
- 1 Tbsp melted butter
- 3/4 cup Warm Milk
Apple Crisp Crumble Topping
- 3/4 cup Brown Sugar (Light or Dark)
- 1/2 cup Old-Fashioned Oats or Rolled Oats
- 1/2 cup All-Purpose Flour
- 1 tsp Ground Cinnamon
- 6 Tbsp Cold Butter
- 1 pinch Salt
Instructions
- Preheat Oven to 400 degrees Fahrenheit.
- Add butter to a 12 inch cast iron skillet or similar baking dish and place in the oven for butter to begin melting.
- Peel, core and thinly slice 3 medium apples and toss with cinnamon.
- Add apple slices to cast iron skillet and allow apples to bake slightly while preparing the Dutch Baby Pancake batter. Stir apples at least once while baking to ensure they are evenly tender.
- In a large bowl or blender mix together eggs, granulated sugar, salt, milk, vanilla, flour and melted butter until smooth. For smooth batter without a blender; incorporate the milk gradually to the rest of the mixture. Once flour is completely mixed with the rest of the ingredients, without clumps, then slowly incorporate more milk.
- Once apple slices are slightly tender, pour over Dutch Baby Pancake batter and return to oven for 15 minutes.
- During that time mix together Apple Crisp Crumble in a separate mixing bowl. Add brown sugar, oats, flour, cinnamon, salt, and diced cold butter. Use a pastry cutter to cut the butter into the oat mixture until mixture is approximately pea-sized crumbles. If you prefer, you could also use your hands or forks to cut butter into the mixture.
- After Dutch Baby Pancake has baked for 15 minutes, add the Apple Crisp Crumbles to the top of the pancake, without taking the cast iron skillet completely out of the oven. (Use caution when doing this step.) Close oven and allow to bake for an additional 15 minutes.
- Finished Cast Iron Skillet Apple Crisp Dutch Baby should look slightly puffy and crumbles should be golden when you pull it out of the oven.
- Serve right away plain or with maple syrup, caramel syrup, milk, whipped cream or even ice cream.
Notes
- Make sure your cast iron skillet is thoroughly preheated before pouring in the batter. This helps create that characteristic puffiness and golden crust.
- Once the Dutch baby is in the oven, resist the temptation to open the oven door too early, before 15 minutes. This could cause the pancake to collapse before it's fully set.
Servings: 6