“Double Apple Dutch Baby”

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.