Caramel Apple Dutch Baby sometimes referred to as a Germany pancake is a cross between a popover and a pancake! This is perfect with caramel and apples!
Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
I am so excited that I got a chance to make these dutch babies! I have made them before but it has been a long time.
Normally I just sprinkle them with some powdered sugar but this time around I made them a little different.
This time I took apples and cooked them a little in sugar, cinnamon and butter! It was super simple and definitely something I am going to hint at my family to make for Mother’s Day!
Don’t forget to check out all of the prizes for Brunch Week and all of the other recipes listed below. This is a week long even so I will be back on Wednesday with another delicious recipe! ENJOY!
Caramel Apple Dutch Baby
For the dutch baby:
- 2 tablespoons butter
- 2 eggs
- 1/3 cup milk
- 1/2 cup flour
- 2 tablespoons caramel
For the apples:
- 2 large apples peel and sliced
- 1 tablespoon butter
- 1 tablespoon Dixie Crystals Sugar
- 1/2 teaspoon cinnamon
Preheat oven 425 degree F. Place 6 1/2 inch skillet into oven while it preheats.
In the meantime mix together eggs, milk and flour set aside.
When oven has preheated take skillet out (careful it's hot, you need an ovenmit!) and set on pot holder.
Add 2 tablespoons butter and allow to melt.
Pour egg mixture into skillet. Place back into oven and cook for 10 minutes.
After 10 minutes drop oven temperature to 350 degree F and cook for another 10 minutes.
While your dutch baby is cooking add apple to medium size pan.
Add butter and melt on medium heat for 2 minutes.
Add sugar and cinnamon.
On medium heat cook apple for 3 minutes or until softened. Set aside.
When dutch baby is done pour apples on top. Drizzle with caramel. Serve warm and ENJOY!
adapted from The Joy of Cooking Cookbook
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.
Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.
Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.
Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.
Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family ®”.
Take a look at what the #BrunchWeek Bloggers are creating today!
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.
Everything Bagel Dip from Rants From My Crazy Kitchen.
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline’s Cooking.
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.
BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear’s Wife.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.
Coconut Raspberry Skillet Pancake from Books n’ Cooks.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
Toasted Coconut Granola from Cooking With Carlee.
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.