Think of this Apple Dutch Baby as a light, fluffy, pillowy pancake. Easy to make, sweet, soft, and buttery, and topped with brown-sugar-and-cinnamon apples, it goes from oven to table in just 35 minutes!
Place 4 tablespoons butter in a 10-inch oven-safe skillet and place the skillet in the oven on a center rack to melt the butter.
While butter is melting, prepare the batter by combining eggs, flour, milk, and salt in a blender and pulsing til smooth OR whisking in a bowl until smooth.
As soon as the butter in your skillet is melted (be sure not to let it burn), pour batter into the center of the pan.
Bake for 20 minutes, then turn off the oven and bake for about 5 minutes longer. Pancake should be puffed and golden. While pancake is baking, proceed with the next step.
To prepare the apple topping, combine remaining two tablespoons butter, apple slices, and brown sugar in a medium skillet over medium-high heat.
Saute until butter is melted, then continue to stir until brown sugar has melted and combined with the butter to make a syrup. Keep stirring until bubbly and thickened and apples are tender. Remove from heat, stir in cinnamon.
Serve apple topping over pancakes with a dusting of powdered sugar if desired. Enjoy!
Here are a few expert tips:
Don't burn the butter! Make sure you're keeping an eye on the butter while it melts in the oven. You want it to be melted but not browned or burnt. This will change the whole taste of the Dutch baby and make the bottom crust burn.
Make a fruit-filled Dutch baby by adding diced fruit (apples, peaches, berries) to the bottom of the pan (spread it out on the bottom) before pouring the batter on top.
Do blend the batter if possible. Whipping that batter to a frenzy in the blender ensures lots and lots of air bubbles which translates to a puffier, airier Dutch baby!