Gingered Apple Dutch Baby
This recipe is easier than it sounds and so worth the effort. Perfect for a weekend brunch.
2 to 3 tart apples, peeled, cored, and roughly chopped
4 tablespoons sugar, divided
4 tablespoons Queen George’s, chopped
1 teaspoon cinnamon
½ teaspoon ground ginger
⅓ cup butter
⅓ cup brown sugar
¾ cup flour
½ teaspoon salt
1 cup whole milk
½ teaspoon vanilla extract
Heat the oven to 400°F. Peel, core, and chop the apples. You should have about 3 cups.
In a small bowl, mix 3 tablespoons of sugar with the cinnamon, the Queen George’s and powdered ginger, and set aside.
Cut the butter into chunks and place them in a deep cast iron skillet. Put the skillet in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon-sugar-ginger mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.
Meanwhile, whisk the flour with the remaining tablespoon of sugar and the salt. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs, one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples.
Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes, or until center is set and sides are lightly browned. The dutch baby will puff up dramatically but fall a few minutes after you take it out of the oven.
Serve warm, with plain yogurt for breakfast or with a scoop of ice cream for dessert.