This Apple Berry Dutch Baby with Maple Ricotta Cream is a delicious fluffy pancake which begins in a skillet and is finished in the oven. It's actually a Gr8 breakfast idea because it's so easy!
The first time I heard the phrase "Dutch Baby" was when we were visiting my husband's relatives in Italy. Only it wasn't something to eat...it was my daughter!
You see, we have three kids; the first two have dark hair and brown eyes and skin that tans easily, like their Italian dad. The baby (not such a "baby" anymore), is fair like me, blond and blue eyed.
Our relatives in the small town of Pietralcina in southern Italy referred to her as our "Deutsche Bambina"...Dutch Baby!
So when I heard there was actually a dish called a Dutch Baby, well, you know I had to try it!
What is a Dutch Baby?
A Dutch Baby is basically a giant pancake with fruit baked in the oven. And it is easy and perfect if you have company for breakfast or dessert, because it makes a beautiful presentation served directly from the cast iron skillet.
Traditionally, cheese is served with apples; and maple syrup is served with pancakes. The Ricotta Cream that is served alongside this does several things. (Caution: justification ahead!)
First, the cheese is a good counterpoint to the sweetness of the fruit and pastry. Second, the cheese and the eggs are proteins which is a healthy balance to the carbs in the dish.
So go ahead...make this Apple Berry Dutch Baby with Ricotta Cream and enjoy it guilt free!
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Apple Berry Cinnamon Dutch Baby
- 3 eggs
- ¾ cup milk
- ¾ cup all-purpose flour
- 1 teaspoon vanilla
- 4 Tablespoons granulated sugar, divided
- ½ teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- ¼ teaspoon kosher salt
- 2 medium Gala apples
- 4 Tablespoons butter, in 4 pieces
- 6- ounces fresh raspberries or blueberries, these can be left out, if desired
- Ricotta Cream, optional, see below (You can also use whipping cream or ice cream if it's a dessert!)
- Cinnamon Sugar, optional
- Preheat oven to 400ºF (Make sure that the oven rack is in the center spot.)
- Put a 12-inch cast iron skillet in the oven as it is heating.
- In a Nutri-Bullet® or blender, blend together the eggs, milk, flour, vanilla and 2 Tablespoons of the sugar until well mixed. Set aside.
- In a medium bowl mix together the remaining 2 Tablespoons sugar, cinnamon, nutmeg and salt.
- Peel and core the apples then slice into ⅛" slices.
- Put the apple slices into the cinnamon mixture and toss until well coated.
- When oven is heated, remove the skillet and add the butter. Let it sizzle and melt. (It's okay if it browns a little.)
- Then add the sliced apple mixture and stir until all the apples are well coated with the butter.
- Push the apples away from the edge of the skillet so there is about a 1-inch clearance between the apples and the edge of the pan.
- Pour the batter into the skillet around and over the apples.
- Sprinkle the berries on top.
- Return to oven and bake for 20-25 minutes.
- When done, place skillet on cooling rack for about 10 minutes then slice and serve with the Ricotta Cream and Cinnamon Sugar.
- In a small bowl whisk together 1 cup low-fat ricotta cheese, 3 Tablespoons maple syrup and ¼ teaspoon salt.
Cinnamon Sugar Mixture
- In a small bowl mix together 3 Tablespoons granulated sugar with 1 Tablespoon cinnamon. For easiest use, put in a shaker jar to sprinkle on top of yogurt, ice cream, baked goods, etc.
For Your Gr8 Shopping Convenience:
This slicer is one of my favorite and most used kitchen tools.