Caramelized Apple Dutch Baby (Grain-Free)

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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.

Caramelized Apple Dutch Baby (Grain-Free) 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:

  1. Preheat oven to 400º F.
  2. In a small oven-proof skillet over low heat, melt the butter or coconut oil.
  3. 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.)
  4. Combine the eggs and all of the rest of the ingredients in a bowl, and whisk together until combined.
  5. Pour your batter over the apples.
  6. Cook over medium heat for 1-2 minutes, to cook the bottom portion of the breakfast cake.
  7. 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.
  8. 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.IMG_1230 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.And-Here-We-Are-Cookbook-Ad-1024x462

Caramelized Apple Dutch Baby  And Here We Are...

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15 Responses to Caramelized Apple Dutch Baby (Grain-Free)

  1. Valentia October 10, 2014 at 9:22 am #

    This looks wonderful! I’m planning to try it for tomorrow’s rainy-saturday-breakfast ^^ Have you tried it with another flour? I can’t find almond flour here, only almond meal. I could try it with almond meal instead or I could substitute the 2 tablespoons each of almond flour and shredded coconut for 2 tablespoons of coconut flour and top with toasted almond slivers.

    I’m hungry now.

  2. liz October 11, 2014 at 4:18 pm #

    I used coconut flour and sprouted wheat flour…yummmm

  3. Megan Stevens October 13, 2014 at 3:49 pm #

    I like how little almond flour this recipe has,… and that it’s high in protein/eggs, in addition to being downright yummy. I have seen this recipe on at least three bloggers FB pages being shared this week!! YAY, lovely fall recipe.

  4. Maryanne May 21, 2016 at 5:23 am #

    I replaced the almond flour with cassava flour, an tripled the recipe (but only doubled the eggs), it was delicious!!!

  5. STACEY September 6, 2016 at 1:29 am #

    These look so good. I love caramel apple flavors.


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