Instructions

Preheat oven to 400 Degrees.  Place muffin tin in the oven while it is preheating to warm it up.  Use a large muffin tin with 6 openings.  If you need to serve a larger crowd, you can simply double the recipe.

Place a skillet on the stove over medium heat.  Once hot, add the 2 tablespoons of butter.  Once the butter is melted, add the apple slices.  Cook for about 5 minutes then add the brown sugar, cinnamon, nutmeg, pumpkin pie spice and salt.  Stir, turn heat to low and continue cooking until apples are soft, about 10 minutes or so.  Turn heat off and set aside.

Place the milk, flour, 3 eggs, pinch of salt, vanilla, sugar and maple syrup into a blender.  Blend all the ingredients together until combined.  Scrape down the sides and blend again.  You should have a smooth and thin batter.

Adding Melted Butter

Remove the hot muffin tin from the oven.  Spray the muffin tin with cooking spray.   Add the melted butter evenly into each of six openings in the muffin tin.   Slowly pour the batter into each of the openings, filling them evenly.   You should be able to fill each opening about 1/2 way.  Bake in the oven for approx. 20 minutes.

Adding Batter

Remove the muffin tin out of the oven; the Dutch Baby should be puffed up and they should be sinking in the center.  If not, place back in the oven for another minute or so.  Add some caramelized apples to each dutch baby.  Place back into the oven and continue cooking for about another 5-10 minutes.

Remove from the oven, they should be nice and puffy.  Transfer each Dutch Baby to a bowl or plate.  If you are serving a large crowd,  place them all onto a platter.  Sprinkle with some confectioner’s sugar and a side of maple syrup or even some whipped cream,  yogurt or Crème Fraîche.

Each Dutch Baby came out sort of lopsided in the muffin tins.  I was able to easily pull each one out of the muffin tin, transfer them to a plate and have them stand right side up!

Mangia! Enjoy!