November 15, 2020

Apple Pie Dutch Baby with Cinnamon Pecan Streusel

Apple Pie Dutch Baby is a baked pancake topped with an apple compote, a cinnamon pecan streusel, and a caramel sauce. I serve it for breakfast, but you could top it with ice cream or whipped cream and serve it as a dessert. If you’re pressed for time, leave out the streusel and the caramel sauce. Just serve the Dutch baby and the apple compote, and it will still be a terrific breakfast.

The Equipment You’ll Need

A Cast Iron Skillet- Use a ten inch cast iron skillet.
A Food Scale- You’ll need this to weigh your flour. This will ensure a perfect pancake.

The Ingredients You’ll Need for Apple Pie Dutch Baby with Cinnamon Pecan Streusel

Corn Syrup- You should use light corn syrup.
Flour- Be sure to use all purpose flour.
Milk- Make sure you use whole milk.
Apples- I like Granny Smith apples.
Pecans- You could also use walnuts.

How I Made my Dutch Baby

First, I made the cinnamon pecan streusel. This is so easy to make, just stir together all the ingredients and spread them out on a baking sheet.
Next, I made the apple cinnamon compote. Here, you’re just cooking the apples, cinnamon, butter, and sugar together.
Then, make the caramel sauce. As long as you stir this constantly, your caramel sauce will come together easily.
Next, make the vanilla Dutch Baby. Just mix the ingredients together in a mixing bowl and stir it with a spoon. No electric mixer is necessary.
Then, bake the Dutch baby.
Finally, top the pancake with the apple cinnamon compote, the cinnamon pecan streusel, and the caramel sauce.

This is a truly extravagant breakfast that everyone will love. When you put this Apple Pie Dutch Baby on the table your guests are sure to gasp at its beauty. And, the smell of the apples and cinnamon is heavenly.

Apple Pie Dutch Baby with Cinnamon Pecan Streusel

A vanilla Dutch Baby topped with apple compote and caramel sauce.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 25

Total Time 50

Course Breakfast

Cuisine Dutch

Servings

Equipment

A ten inch cast iron skillet

Ingredients

For the Cinnamon Pecan Streusel:

⅓ cup old fashioned oats
2½ tbsp. flour
2½ tbsp. unsalted butter, melted
2 tbsp. brown sugar
¼ cup chopped pecans
¼ tsp. ground cinnamon

For The Apple Compote:

2 peeled and chopped apples
4 tbsp. unsalted butter
2 tbsp. brown sugar
½ tsp. cinnamon

For the Caramel Sauce:

½ cup light corn syrup
½ cup packed brown sugar
3 tbsp. melted butter
¼ tsp. salt
½ cup heavy cream

For the Dutch Baby:

4 large eggs
¾ cup whole milk
2 tbsp. brown sugar
½ tsp. kosher salt
1 tsp. vanilla extract
¾ cup all purpose flour (90g)
3 tbsp. melted butter

Instructions

Begin by making the cinnamon pecan streusel: Preheat the oven to 350 degrees. Mix together the oats, the flour, the brown sugar, the pecans, the melted butter and a the cinnamon. Spread the mixture on to a large baking sheet and bake for 15 minutes. Using a fork, break up any large chunks.
Next, make the Apple Compote: Melt 4 the butter, the corn syrup and brown sugar in a three quart saucepan. Add the apples and a half teaspoon of cinnamon and simmer for ten minutes.
Preheat the oven to 425 degrees.
Next, make the Caramel Sauce: In a three quart saucepan, mix together the corn syrup, packed brown sugar, and butter. Stirring constantly on low heat, bring the mixture to a boil. Cook for three minutes. Add the cream and salt and bring back to a boil.
In a large mixing bowl, beat together the eggs, vanilla, milk, brown sugar, the kosher salt, and the flour. Stir in two tablespoons of the melted butter.
When the oven reaches 425 degrees, brush the cast iron pan with the rest of the butter and put it in the oven for a couple of minutes. Take the pan out of the oven, and fill it up with the batter. Bake for 25 minutes.
Top the Dutch Baby with the apple compote, the caramel sauce and the streusel.