Apple Dutch Baby.

Breakfast is hands down my favorite meal of the day. Correction: when I have time to cook a legitimate meal in the morning, breakfast is my favorite meal of the day. I won't lie, more often than not I am scrambling to get out of bed and ready for the day. I don't make a full breakfast most mornings. Can you say hello to a bowl of cereal or a granola bar? Because that tends to be my go to.

On weekends, I try to savory the extra time that I have - this is when I choose to go out for brunch with friends or make a pot of coffee and enjoy making a meal in the comfort of my own kitchen. Waffles. Omelettes. Swedish pancakes. Potatoes. Bacon. Sausage. Pastries. These are a few of my favorite things.

I recently teamed up with Staub to bring you a recipe using their skillet. Fall is the season that comes with a lot of connotations - apple picking, pumpkin spiced lattes, Ugg boots and scarves. As much as I love pumpkin, I feel as though it's a little overdone (I saw pumpkin spiced chapstick last night at the store. No, just no.) So with that in mind, I decided to go the apple route, making an apple Dutch Baby and pairing it with an apple cider syrup.

As with all recipes, feel free to make adjustments if you'd like. Use whatever kind of apple you'd like. Add in cranberries. Sprinkle on powdered sugar and berries. No matter what you do, just make sure you have a cup of coffee in hand and you allow yourself the time to enjoy the meal and an easy start to your day.


A special thanks to Staub for
making this article possible.

Apple Dutch Baby


2 large or 3 medium apples, (I used Granny Smith)
4 tablespoons white sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup unsalted butter
1/3 cup dark brown sugar
3/4 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup milk
1/2 teaspoon vanilla
5 eggs
apple cider syrup, to serve (recipe below)


  1. Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or less). Then cut the slices in halves or thirds.
  2. In a small bowl, mix 3 tablespoons of sugar with the cinnamon and allspice and set aside. 
  3. Cut the butter into chunks and place them in a deep cast iron skillet or 8x8-inch baking dish. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar. 
  4. Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes  
  5. Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned.
  6. Slice into pie slices and enjoy. Serve with apple cider syrup.

Apple Cider Syrup


4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon


  1. Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan.
  2. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.