I have to tell you about my latest favorite fall breakfast. It’s a variation on the Almond Dutch Baby (which so many of you have loved!) made with gingery, caramelized apples. This breakfast feels fancy, but it’s pretty easy. So worth taking the time to caramelize some apples.
The Caramelized Apple Dutch Baby
This recipe serves 1, but it’s easy to double or triple!
What You’ll Need:
- 1T butter, ghee or coconut oil (If you’re using butter, add a little coconut oil or even a few drops of olive oil to keep it from browning.)
- 1/2 an apple, cut into three wedges, then chopped cross-wise to make a bunch of thin triangles
- 2 t sweetener, such as honey or maple syrup or brown sugar
- a dash of cinnamon
- 1/2 teaspoon freshly grated or finely chopped ginger root
- 3 pastured eggs
- 2 T cream, plain yogurt, or coconut milk
- 2 T almond flour
- 2 T unsweetened, shredded coconut
- 1/4 t vanilla extract
- a tiny pinch of sea salt
- as for equipment, you will want a small oven-proof skillet. These ones would work nicely.
What to Do:
- Preheat oven to 400º F.
- In a small oven-proof skillet over low heat, melt the butter or coconut oil.
- Add the apple slices, and sauté for about two minutes, until they begin to soften. Add 1 teaspoon of brown sugar (or other sweetener) and the cinnamon and ginger. Continue to sauté for about five more minutes, until the apples are beginning to brown a bit and get sticky. (While they are cooking you can mix the other ingredients together.)
- Combine the eggs and all of the rest of the ingredients in a bowl, and whisk together until combined.
- Pour your batter over the apples.
- Cook over medium heat for 1-2 minutes, to cook the bottom portion of the breakfast cake.
- Transfer the skillet to the oven, and bake until the top is golden and puffed up. Don’t expect it to puff as dramatically as a traditional Dutch Baby, because the almond flour and high volume of eggs will make it more dense. The main thing to look for is the golden top.
- Invert the pan and release the Dutch baby onto a plate (using a spatula) and serve with butter and maple syrup, if desired.
Note: You can make larger batches of this– simply cook the apples and put them in a buttered pie pan in the oven, pour the batter over, and put it in the hot oven. Slice it into wedges to serve. We like it this way on the weekends, when we’re all enjoying it together. Enjoy! I had it this morning, and it was so perfect with a cup of coffee and a view of the world outside succumbing to autumn’s magic.