Dutch Baby with Miso Caramelized Apples

Dutch Baby w/ Miso Caramelized Apples

You guys, one bite of this dutch baby with miso maple caramelized apples and my eyes rolled into the back of my head. Every year since I was little my family has made a Dutch Baby for Easter - it’s the perfect breakfast: all you need is 5 kitchen staple ingredients and 1 blender and you get a show stopping dish in just 20 minutes. 

And we need to have a moment for the Miso Maple Caramelized Apples I topped this with as they might be one of my greatest contributions to the food world yet. You get this salty umami from the miso that pairs so insanely well with the sweetness from the apple and the maple, you have to try this!

*If you don't have access to miso, you can opt for more simple toppings like berries and powdered sugar, or a simple drizzle of maple syrup, it will still be fantastic!

Gluten Free/Dairy Free Notes:

I have great news for my GF/DF folks out there - I decided to test this recipe using Gluten Free flour and plant based/milk and butter and it was fantastic! Taste-wise, I couldn't really tell the difference between the two. Only difference was the GF version didn’t puff up quite the same as the regular version, but still great.

Recipe:

• 1 cup King Arthur’s Gluten Free All Purpose Flour

• 1 cup almond milk

• 4 eggs

• 2 tbsps sugar

• Pinch of salt

• 4 tbsps vegan butter

Serves 4-6.

Ingredients:

For the Dutch Baby:

• 1 cup flour

• 1 cup milk or almond milk 

• 4 eggs

• 2 tbsps white sugar

• Pinch of salt

• 4 tbsps salted butter

For the Maple Miso Caramelized Apples:

• 2 honeycrisp apples, sliced

• 4 tbsps unsalted butter

• 1 tbsp white miso paste

• ¼ cup maple syrup

Directions:

For the Dutch Baby with Maple Miso Apples:

• Preheat the oven to 425 degrees. Place a cast iron skillet in the oven as it preheats.

• To a blender, add in the eggs, milk, flour, sugar, and a pinch of salt and blend until smooth. 

• Once the oven is preheated, add the butter to the cast iron skillet and swirl, coating the pan up the sides to prevent sticking. Once the butter is melted, pour in the batter and bake for 20 minutes.

• Meanwhile, make the maple miso apples. Add butter to a medium sized skillet on medium heat. Once bubbly and just before it starts to brown, whisk in the miso paste. 

• Once the miso is well incorporated, whisk in the maple syrup, reducing the heat to medium low. 

• Add in the apples and toss to coat with the miso caramel. Cook on medium low for 10 minutes, stirring often until the apples are softened yet tender.

• Once the Dutch Baby is cooked, remove from the oven and let cool slightly. Don’t be alarmed if it looks extra poofy coming out of the oven, it will settle as it cools.

• Serve the Dutch Baby with the caramelized apples and a dusting of powdered sugar if you have it and enjoy!