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Apple Spice Dutch Baby

Everyone’s favorite Dutch popover pancake gets a seasonal spin! A homemade apple spice blend flavors both the Dutch baby batter and the sliced apple filling. Serve it up with some vanilla ice cream and butterscotch sauce for extra decadence!

Tasty Team
Total Time

1 hr 40 min

1 hr 40 min

Prep Time

15 minutes

15 min

Cook Time

25 minutes

25 min

Total Time

1 hr 40 min

1 hr 40 min

Prep Time

15 minutes

15 min

Cook Time

25 minutes

25 min

Ingredients

for 4 servings

Apple Spice Blend

  • 1 ¼ teaspoons McCormick® Ground Cinnamon
  • ½ teaspoon McCormick® ground ginger
  • ¼ teaspoon McCormick® ground allspice
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon freshly grated nutmeg

Dutch Baby

  • 3 large eggs, room temperature
  • ¾ cup milk (180 mL), room temperature
  • ¾ cup all purpose flour (95 g)
  • ½ teaspoon kosher salt
  • ½ teaspoon McCormick® vanilla extract
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, cold

Apple Filling

  • 2 honeycrisp apples, sliced into ⅓-inch-thick wedges
  • 1 tablespoon granulated sugar
  • 1 tablespoon unsalted butter

For Serving

  • vanilla ice cream
  • Butterscotch sauce

Nutrition Info

  • Calories 364
  • Fat 14g
  • Carbs 49g
  • Fiber 4g
  • Sugar 23g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Make the apple spice blend: In a small bowl, mix together the cinnamon, ginger, allspice, cardamom, and nutmeg with a fork to combine.
  2. Make the Dutch baby: Add the eggs, milk, flour, 1¼ teaspoons of the spice blend, the salt, vanilla, and sugar to a blender. Blend on medium speed until well combined and frothy, about 1 minute.
  3. Transfer the batter to an airtight container and refrigerate for at least 1 hour, up to overnight.
  4. Preheat the oven to 425°F (220°C).
  5. Heat a large skillet over medium-high heat for 1–2 minutes. Add the butter and melt, swirling to coat the sides of the pan. Pour in the batter and immediately transfer to the oven. Bake for 20–22 minutes, or until the Dutch baby is puffed and golden brown. Remove the Dutch baby from the oven and cool for 5 minutes. It will deflate slightly as it cools.
  6. While the Dutch baby bakes, make the apple filling: in a medium bowl, sprinkle the apples with the remaining teaspoon of apple spice and the sugar and toss until well coated.
  7. Melt the butter in a medium skillet over medium heat until foaming. Add the apples and stir to coat. Cook for 3–4 minutes, until the apples have softened, but aren’t mushy. Remove the apples from the skillet and set aside.
  8. Just before serving, top the Dutch baby with the warm apple filling, vanilla ice cream, and a drizzle of butterscotch sauce.
  9. Enjoy!

Ingredients

for 4 servings

Apple Spice Blend

  • 1 ¼ teaspoons McCormick® Ground Cinnamon
  • ½ teaspoon McCormick® ground ginger
  • ¼ teaspoon McCormick® ground allspice
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon freshly grated nutmeg

Dutch Baby

  • 3 large eggs, room temperature
  • ¾ cup milk (180 mL), room temperature
  • ¾ cup all purpose flour (95 g)
  • ½ teaspoon kosher salt
  • ½ teaspoon McCormick® vanilla extract
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, cold

Apple Filling

  • 2 honeycrisp apples, sliced into ⅓-inch-thick wedges
  • 1 tablespoon granulated sugar
  • 1 tablespoon unsalted butter

For Serving

  • vanilla ice cream
  • Butterscotch sauce

Nutrition Info

  • Calories 364
  • Fat 14g
  • Carbs 49g
  • Fiber 4g
  • Sugar 23g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Make the apple spice blend: In a small bowl, mix together the cinnamon, ginger, allspice, cardamom, and nutmeg with a fork to combine.
  2. Make the Dutch baby: Add the eggs, milk, flour, 1¼ teaspoons of the spice blend, the salt, vanilla, and sugar to a blender. Blend on medium speed until well combined and frothy, about 1 minute.
  3. Transfer the batter to an airtight container and refrigerate for at least 1 hour, up to overnight.
  4. Preheat the oven to 425°F (220°C).
  5. Heat a large skillet over medium-high heat for 1–2 minutes. Add the butter and melt, swirling to coat the sides of the pan. Pour in the batter and immediately transfer to the oven. Bake for 20–22 minutes, or until the Dutch baby is puffed and golden brown. Remove the Dutch baby from the oven and cool for 5 minutes. It will deflate slightly as it cools.
  6. While the Dutch baby bakes, make the apple filling: in a medium bowl, sprinkle the apples with the remaining teaspoon of apple spice and the sugar and toss until well coated.
  7. Melt the butter in a medium skillet over medium heat until foaming. Add the apples and stir to coat. Cook for 3–4 minutes, until the apples have softened, but aren’t mushy. Remove the apples from the skillet and set aside.
  8. Just before serving, top the Dutch baby with the warm apple filling, vanilla ice cream, and a drizzle of butterscotch sauce.
  9. Enjoy!

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