Apple Dutch Babies

From Les Zaitz & Jim Long 



  • ½ stick of butter

  • 3 medium Granny Smith apples

  • ¾ cup sugar

  • 1 teaspoon cinnamon (or 1½ teaspoons if you don't use optional nutmeg and mace)

  • ¼ teaspoon nutmeg (optional)

  • ¼ teaspoon mace (optional)

  • 1½ cups flour

  • 1 teaspoon baking powder

  • 4 eggs

  • 1½ cups milk

  • ½ teaspoon grated lemon peel (optional)

Step 1

Preheat oven to 425. Place cast iron skillet on low heat on stovetop. Cut apples into bite-sized slices. Put slices in a large mixing bowl. Put the butter in skillet to melt, being careful not to scorch. While butter melts, put ½ cup of sugar in 2-cup mixing cup. Add spices and mix. Dump mixture on top of sliced apples and stir to coat slices.

Step 2
Dump coated slices into melted butter in skillet and stir for a few minutes to thoroughly coat apples with butter and sugar-spice. Spread apples out evenly. (Note: If there's some leftover sugar-spice in the mixing bowl after dumping apples in skillet, just put it on top and finish working it into the apples with your wooden spatula.) When things look well-mixed, turn the burner off.

Step 3
Break the eggs into the same mixing bowl. Whisk until sort of foamy, 1-2 minutes. Add 1½ cups milk. Whisk well. Add 1½ cups flour and 1 teaspoon baking powder. (Good way to blend is with a hand-sifter.) Whisk until fairly smooth.

Step 4
Pour this batter into skillet on top of apples. Don't try to mix. Just pour it on top as evenly as possible. Put skillet in oven 20-25 minutes or until puffed up and deep golden brown. The outer edges should look almost burned and pulled away from the skillet.