Apple Dutch Baby



With fall in full swing, I have been cooking and baking with apples more than anything else these past few weeks. Time and time again, I find myself pulling The Apple Lover’s Cookbook off my kitchen shelf, looking through its pages for fool-proof recipes that inspire me to use my favorite fruit in new ways.  It’s one of those cookbooks that just never, ever fails.

We were thrilled to welcome author Amy Traverso to our first Fall Market last year (doesn’t that seem like ages ago?), and we know many of you were excited to meet her as well. In fact, I even encountered a few flustered fans at the Eat Boutique Fall Market this September, where they asked me: “Where’s Amy?” They wanted her recommendations of where to go apple picking the next day — and what they should do with those apples upon their return home.  I sent them off with a few of my own suggestions, and let them know that there was a chance that the apple expert was going to make an appearance at the Eat Boutique Holiday Market.

I can now verify that Amy WILL be one of the fantastic cookbook authors joining us at the Eat Boutique Holiday Market on Sunday, December 9, so start writing down all your apple questions now and plan to meet her there!   In the meantime, make good use of the great apples that are in still season and whip up this extremely tasty breakfast treat, an apple-laden Dutch Baby.

As Amy remarks in her head notes in the cookbook, this German pancake can be compared to a slightly sweeter Yorkshire Pudding and is similar to the popover (two of my favorite things!). Amy recommends spritzing a bit of fresh lemon juice over top — I was out of lemons, but found that it was also very delicious with maple syrup. She recommends seeking out a sweeter apple for this recipe, like the Baldwin, Ginger Gold, Gravenstein, Honeycrisp, or Jazz varieties.  

Apple Dutch Baby

Recipe from The Apple Lover’s Cookbook by Amy Traverso


  • ¾ cup all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • 1 ½ large firm-sweet apples, peeled, cored and cut into 1/8-inch-thick rings
  • 5 large eggs
  • 1 cup whole or 2% milk
  • Confectioner’s sugar for sprinkling
  • Lemon wedges


  1. Sift the flour into a medium bowl, then stir in the sugar, cinnamon, and salt. In a separate bowl, whisk together the eggs and milk for about 1 minute; the mixture should be frothy and drizzle from the whisk in a thin stream. Set aside.
  2. Preheat the oven to 425 and set a rack in the middle position. Melt the butter in a skillet over medium heat. Lay the apple slices in the butter and cook, without stirring, for 2 minutes. Gently flip the slices and cook until tender, about 2 more minutes.
  3. Working quickly, add the flour mixture to the egg mixture and whisk just to combine. Pour the batter into the hot skillet to the oven. Bake until the pancake is puffed and golden, 10 to 14 minutes. Sprinkle with confectioner’s sugar and served immediately from the skillet, with lemon wedges to squirt over the top.
All photos taken by Shelby Larsson.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

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  • This dutch baby looks like an amazing breakfast! Nothing like a hot fresh cake full of fruit. 🙂

    • Shelby @ Lady Gouda

      Eileen: you are so right. I love how something that is super simple to put together can taste SO DARN GOOD. If I could have this for breakfast every day, life would be very good. 🙂

  • Mlf

    Mediocre. Made this for breakfast today. It looked like e picture, but it was terribly bland. I used top of the line ingredients, but it had very little flavor. Ended up dousing it with huge amounts of lemon juice and conf. Sugar, but still wasn’t worth making again. Lots of better Dutch Baby recipes out there.

  • colleen

    I just made this for brinner (breakfast for dinner) with whole wheat pastry flour and buttermilk. AMAZING! would be yummy with a light drizzle of the recchiuiti burnt caramel sauce and a small scoop of ice cream too. will definitely be making this again

    • MMMM… I am already starving but you just made my mouth water, especially with the addition of that caramel sauce. Glad to know it works with that flour. 🙂 xox

    • Shelby @ Lady Gouda

      Oh my gosh, Colleen. That sounds SO GOOD. I love the idea of using buttermilk – I have made popovers with buttermilk before and it was so freaking delicious. Then, of course, there’s the whole Yorkshire Pudding/Toad in the Hole way to do things… ah, ok, I will stop now.

  • Stephanie

    I have never tried dutch babies with apple. Thanks for recipe 🙂 I am sorry your apples are so expensive though….bummer. In California, they can often be found for less than $1 per pound. Once a year, there is a sale at an orchard for 40 cents per pound which means a lot of apple pie making….so your idea will be nice for a change.