Apple Almond Streusel Dutch Baby
A puffed, pillowy pancake, topped with a crispy, crumbly almond streusel, bubbling with caramelly spiced apples. Sounds so good right? This is the ultimate breakfast, brunch, or dinner food.
A Dutch baby is a unique kind of pancake. I like them because they are easy to whip up and the end result is impressive and delicious. The dramatic structure is fun to serve, and the flavor combos are endless. Dutch baby pancakes are great for mixing up breakfast and easy to make for a quick dinner. Who doesn't like breakfast for dinner every night? Serve some bacon or sausage on the side, or eat it alone. Also, yummy new food to introduce to kids if they like regular pancakes.
What is a Dutch baby pancake?
Dutch puff, german pancake, large American popover, or York shire pudding are all relatively similar to a dutch baby pancake. All have a thin pancake like batter made with eggs and flour, that puff up from high temp, creating a super crispy, airy texture.
Dutch baby recipe inspiration
The inspiration for this recipe came from a few different places. I was introduced to Dutch baby pancakes from Ina Garden. I loved the idea of a pancake with baked fruit in it and all the flavor combinations that you could create with just one recipe. To add some more texture to the pancake add almonds. Almonds taste great with apples, and using them sliced in a crumble topping adds a nice crunchy layer on top. My recipe is Dutch baby pancake meets coffee cake (for the streusel part), meets apple pie (filling). Adding some warm spices makes you feel like your eating dessert and then a drizzle of maple syrup. yum. Yes, I was feeling indulgent when I made this recipe, sometimes you need something comforting that will always taste good. I tend to go for breakfast for dinner a lot.
One of my favorite local breakfast places in Colorado served the most decadent, unique creations. Pancakes and french toast stuffed and drizzled with the most outrageous ingredients. Infusing multiple dishes into one, creating something luxurious. This recipe reminds me of those dishes, you feel like you shouldn't be eating it for breakfast, but it's so good you don't care.
This recipe is also super versatile. Add any fruit you like, make it yours. In the summer I enjoy making Dutch puffs with raspberries and strawberries from my garden. Maybe add some fresh cream on top too. It adds a burst of brightness that is tasty with the fluffy, eggy pancake. Dutch baby’s are also tasty for fall and winter when you can readily get really delicious apples. Make the pancake work for you in any season, so don't be afraid to try new flavor combos and be inspired by new things. Knowing a base recipe from a versatile dish like this allows me to get creative and grow as a cook without a lot of thought or work.
Let’s make a Dutch baby pancake
Start by sauteing a granny smith apple with some butter, spices, and a little brown sugar. I chose granny smith apple for this recipe because their tartness helps cut through the sweetness of the overall dish.
Once the apple begins to break down and the sugar and butter caramelize you are left with a toffee-like soft apple mixture that will bake into the batter.
Next is all about the batter. Oh, and you want to get your oven preheating right away. For this, we want the oven HOT 430 degrees. If you know that your oven is unreliable with temp probably a good idea to test with a thermometer.
Make the Batter
Ok, onto the batter. Wet ingredients first. Eggs, milk, melted butter, spices, and vanilla. Whisk until the mixture is homogenous. Make sure your butter is not scalding to prevent eggs from scrambling. I let mine sit out on the counter for a few minutes while I sort out the dry ingredients.
For the dry ingredients mix almond flour and AP flour. The almond flour is for a little texture here. You could always just use all AP flour if you preferred but I really like what it brings to the pancake. To the flour mix add in a little salt and remaining tablespoon of sugar.
Streusel time!
Almond Streusel Topping
I love this streusel crumble topping on pretty much everything. And if I’m real honest I could almost eat it on its own. ok just kidding. This is super yummy on everything from muffins and cakes to fruit crisps and comes together super easily. Just combine the flour, sliced almonds, sugar and salt. Then add the cold butter, and using your fingers pinch and mash everything together until there are no more floury pieces left. Make ahead and store in your fridge, last about 1 week.
Bringing it all together
Turn the apple mixture in the pan back on to heat up. Once hot and bubbling again, pour in the batter. Immediately place in the oven, and keep the door closed the whole time it bakes. I place the pan closer to the top of the oven to make sure the top gets nice and golden in color, and the apple mixture doesn't burn. 10 minutes later you have a puffed, crispy pancake ready for a drizzle of syrup.
Sure this probably classifies as a dessert, but technically pancake is in its name so eat it anytime you feel. If you're new to cooking and want to impress friends for a brunch or even dinner this will for sure be a winner.
Serve the Dutch Baby right away while it's still hot. The pancake will deflate a bit, and that's normal. If you're feeling extra you could even dust the top with some powdered sugar. You really can't go wrong here. Cut into wedges and enjoy!
Common Questions
My Dutch baby pancake didn’t rise, what went wrong?
Make sure your pan is hot enough when you pour in the batter. Be sure to leave your oven door closed the whole time the pancake is in the oven. This helps with a quick rise and allows the pancake to puff higher.
I don’t have a cast-iron skillet, what can I use instead?
No problem, you can use any oven-safe non-stick skillet if you have it. It’s definitely worth it to have a pan or two that is oven safe. You will be surprised how much it comes in handy.
How do you serve a Dutch Baby Pancake?
You can serve it similarly to a pie. Cut wedges and serve with the toppings while still hot.
BREAKFAST
Apple Almond Streusel Dutch Baby
Yield: 4 servings
INSTRUCTIONS
To make the streusel topping, combine flour, sliced almonds, sugar, cinnamon and salt in a small bowl. Add the chilled butter and use your fingers to work the butter into the flour until there are no visible butter or floury chunks left. The mixture should hold its shape when squeezed together. Set aside.
Next, cut the apple in half and remove the core. Thinly slice to about 1/8 of an inch. Melt 2 tablespoons of butter in a 9-inch cast-iron pan or an oven-safe skillet over medium to medium-high heat. Add the apples, 1 tablespoons of sugar, and spices. Saute the apple for about 5 minutes until tender and a sticky sauce forms, tossing occasionally. When the apples are soft, spread in an even layer on the bottom of the pan. Turn off the heat and set it aside.
For the batter, whisk milk, eggs, vanilla, and last tablespoon butter melted in a medium bowl. In a small bowl combine both flours, the remaining tablespoon of sugar, and a pinch of salt.
Combine the flour mixture and the wet ingredients, whisking until smooth with no lumps. Turn the apple mixture back on the heat until it's bubbling and hot. Quickly pour the batter over the apples, sprinkle the streusel topping over the batter, and immediately place in the oven.
Bake for 10-12 minutes until the pancake is puffed, crispy, and golden brown on the edges. Cut into wedges and serve hot with maple syrup. Enjoy!
INGREDIENTS
Streusel Topping
1/4 cup AP flour
1/4 cup sliced almonds
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
pinch of kosher salt
2 tablespoons unsalted butter, chilled and cut into 1/2 inch pieces
Dutch Baby Pancake
1 Granny Smith apple, peeled
3 tablespoons unsalted butter
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup whole milk or almond milk
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup almond flour
1/4 cup AP flour
1/4 teaspoon kosher salt
Pure maple syrup, for serving