Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Nutrition per serving
Calories2600.1 kcal (130%)
Total Fat64 g (91%)
Carbs480.9 g (185%)
Sugars335.7 g (373%)
Protein45.7 g (91%)
Sodium1841.8 mg (92%)
Fiber53.2 g (190%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
4eggs
large, at room temperature
⅔ cupmilk
at room temperature
⅓ cupwhole-wheat pastry flour
⅓ cupall-purpose flour
¾ teaspoonground cinnamon
plus more for serving
½ teaspoonground cardamom
½ teaspoonHimalayan salt
fine, pink
2 tablespoonsApple Butter
or store-bought apple butter, plus more for serving
2 teaspoonspure vanilla extract
3 tablespoonssalted butter
1apple
medium, preferably Honey crisp, cored, halved and thinly sliced
whipped cream
for serving
pure maple syrup
for serving
apple butter
4 poundshoneycrisp apples
cored and diced
1 ¼ cupsapple cider
½ cupreal maple syrup
1 teaspoonvanilla extract
2 teaspoonscinnamon
or 1-2 cinnamon sticks
½ teaspoonnutmeg
freshly grated
1 pinchground cloves
1 pinchsea salt
or kosher salt
Instructions
Step 1
1. Preheat the oven to 450° with a rack in the center position. Place a cast-iron skillet in the heating oven, so it gets nice and hot.
Step 2
2. Melt 2 tablespoons of butter in a pan or skillet over medium heat. Add the sliced apple and cook, stirring once or twice, until the butter is browning and the apple is just beginning to caramelize, about 5 minutes. Using tongs or a slotted spoon, transfer the apples to a plate.
Step 3
3. In a medium bowl, using an electric mixer, beat together the eggs, milk, both flours, cinnamon, cardamom, salt, apple butter, and vanilla until the batter is smooth, about 1 minute. Be sure no large clumps of flour remain.
Step 4
4. Safely remove hot cast-iron skillet from hot oven. Swirl 1 tablespoon of butter (softened, not melted) around the pan to coat.
Step 5
5. Pour the batter into the hot buttered skillet. Arrange half of the caramelized apples over the batter, reserving the remainder. Bake until the pancake is puffed up and browned on top, about 15 minutes. Do not open the oven during cooking – doing so might deflate the Dutch baby.
Step 6
6. Top the Dutch baby with the remaining caramelized apples and the whipped cream, sprinkle with cinnamon, drizzle with syrup. Serve immediately with more apple butter.
Step 7
Apple Butter
Step 8
SLOW COOKER
Step 9
1. In the bowl of your slow cooker, combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt. Cover and cook on low for 8-10 hours or on high for 4-5 hours, stirring halfway through cooking.
Step 10
2. Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the crockpot and cook, uncovered on high for 1-2 hours or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month.
Step 11
STOVE-TOP
Step 12
1. Combine the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, salt and 1 cup water in a large, heavy bottomed pot over high heat. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until the apples are completely softened and the liquid has reduced by half, 30 to 40 minutes, adding water if needed to keep the apples in liquid. Remove from heat and let cool slightly.
Step 13
2. Remove the cinnamon stick and then transfer the apples to a blender and puree until smooth. Return to the pot and cook, uncovered over medium heat for 15-20 minutes, or until slightly thickened. Taste and adjust sweetness level to your liking by adding more maple. Cool and store in glass jars in the fridge for up to 1 month.
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