It’s officially Fall so obviously I’m over here creating some fall time recipes for you. Who’s in the mood for a little Cardamom Apple Dutch Baby?
Hopefully you have had the pleasure of eating a Dutch Baby before. If this is the first time you are hearing about it, you are seriously missing out. It’s basically a big “pancake” baked in a hot skillet that gets puffed and crispy around the edges.
I’ve mentioned before that I grew up eating Dutch Babies in Finland. And I’ve shared recipes for my Mixed Berry Dutch Baby and my Pumpkin Spice Dutch Baby. Today I’m coming at you with an Autumn-inspired version baked with the apples from our backyard. And it’s gluten and grain free, as usual.
Food evokes deep memories of family for me. Can you think of foods that remind you deeply of your childhood? For me, the smell of cardamom and simple baked Scandinavian treats take me back to eating sweet cardamom rolls in my grandmother’s kitchen. Today’s recipe is me wanting to share a little bit of that sweetness with my own Little One.
This past weekend I spent a bit of time with Little One picking apples from our ancient Gravenstein apple tree in the backyard. Five year olds have a way of reminding us to just stop and be in the moment. They have no place else to be but right where they are, and that always helps me to drop in a little bit more. The simple things that I get to witness through my Little One’s eyes bring me back to that joyful, innocent place we all come from.
OK… so back to that Cardamom Apple Dutch Baby. Here’s the deal: Imagine a hot, fluffy pancake with sweet baked apples and the warm smell of cardamom. Top it with some real maple syrup. And maybe a cup of coffee or your favorite tea. Could you deal with that?
And the best part is that it’s super easy to throw together. Slice up some apples and whip up the batter in your blender. Nothing to it. It bakes up in less than 20 minutes. It’s the perfect weekend breakfast or brunch dish. You can even serve it as dessert.
Cardamom Apple Dutch Baby Cooking Tips:
- The secret to the perfect dutch baby is a very hot skillet. Cast iron is perfect for this. Put the skillet in the oven while it’s heating so that the pan is hot by the time you’re ready to cook. ( I use a 10 inch cast iron skillet for this recipe.)
- Use fresh, crisp apples for best texture and flavor.
- Topped with a little REAL maple syrup or (coconut) whipped cream.
- 1 large apple, peeled, cored, and sliced into thin slices
- 1 tsp cardamom powder (like this)
- 1 tbsp coconut sugar (like this)
- 3 eggs
- ¾ cup full fat coconut milk (where to buy BPA free coconut milk)
- ¾ cup almond flour (I use THIS brand)
- 2 tbsp tapioca flour (like this)
- 1 tsp vanilla extract
- ¼ tsp unrefined salt
- 3 tbsp butter, coconut oil, or ghee for greasing pan
- real maple syrup (like this)
- extra cardamon powder
- whipped cream (or coconut whipped cream)
- Preheat oven to 450’F. Place medium-sized cast iron skillet to heat up for 10 minutes. (The secret to a good dutch baby is a hot pan.)
- Combine apple slices, cardamom, and coconut sugar in a small bowl, mixing until evenly coated. Set aside.
- Place eggs, coconut milk, almond flour, tapioca flour, vanilla extract, and salt into blender container. Do not blend YET. Set aside.
- Very carefully remove HOT skillet from oven. Drop in 3 tablespoons of butter (or ghee or coconut oil) and allow to melt, swirling to evenly coat pan. Add apples and stir. Place back into oven for 2 minutes to allow apples to soften.
- Meanwhile, process batter in blender until smooth.
- Once again, very carefully remove HOT skillet from oven. Pour batter over apples and carefully place pan into oven. Bake for 15-17, until puffy, golden, and set in center.
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