3cupschopped apples (peeled and cored), Honeycrisp or Granny Smith
1Tablespoonwater
1Tablespoongranulated sugar
1teaspoonfresh lemon juice
1teaspoonground cinnamon
Instructions
Dutch Baby
Preheat oven to 425℉.
In a blender, combine eggs, flour, milk, sugar and nutmeg until very smooth and frothy. Batter may also be mixed by hand with a whisk. Set aside.
Place butter in a heavy 10-inch skillet and place in the oven until melted (watch it so it does not burn). Use an oven mitt to swirl the pan so the butter coats it.
Add the batter to the skillet, return to the oven and bake at 425℉ for 18 to 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300℉ and bake 5 minutes longer.
While the Dutch baby bakes, make the compote. Place apples and water in a heavy saucepan and stir over medium-high heat until the mixture is bubbling.
Reduce heat to low and cover. Cook, stirring often, until the apples have cooked down but still have some texture, 15 minutes. Taste as needed to make sure the apples are not overcooked.
Add sugar, lemon juice and spices, cover and simmer for another 3 to 5 minutes.
Remove pancake from oven and top with apple compote. Serve warm.
Notes
Apples: Choose a crisp variety, such as Honeycrisp or Granny Smith. Braeburn and Pink Lady are also good options.Make ahead the batter and store it in the refrigerator overnight. Bring to room temperature before adding to a hot skillet and baking.