Apple Pomegranate Dutch Baby has a way of making you feel pretty special inside. Who knew that having your own little Dutch Baby could be so comforting. These mini personal Dutch Babies can put a smile on anyone’s face. The taste, the smell is so captivating eating this delicious treat first thing in the morning would make anyone smile. Well, the Dutch Baby certainly has my attention.
This delicious skillet dish could be eaten for breakfast, brunch, dinner, or dessert just because.
The Dutch Baby is really simple to make, let us just say it’s even easier than making pancakes. Since pancakes, crepes, waffles are all made with similar batter you don’t run the risk of having the first sample product not coming out successfully.
Apple Pomegranate Dutch Baby is so easy to make
I used 2 – 6 1/2 inch cast iron skillets to make the personal Apple Pomegranate Dutch Babies. If you have a 9 or 10-inch cast iron skillet they work just as well too. Preheat the oven to 425 degrees. Heat the skillet on the stove. Melt a couple tablespoons of butter in the skillet(s). Swirl the butter to completely cover the bottom of the skillet(s). Pour half the batter into each of the 6-½ cast iron skillets or into the one large cast iron skillet. Place the cast iron skillet(s) in the oven to bake for 15 to 20 minutes or until puffed and golden brown.
Slice an apple and a pear into a medium-size bowl along with, maple syrup (or sugar), cinnamon, and vanilla. Mix all the ingredients together. In a medium skillet sauté the apple and pear mixture in a tablespoon of butter for a couple of minutes until heated through and through. Set aside, this mixture will be used as filling for the Dutch Baby.
You won’t be able to deny the aroma of the cinnamon and vanilla coming from the apple pear mixture wafting from the skillet. However, with can’t forget the wonderful aroma filling the space of the intoxicating smell of the Dutch Baby.
Downright goodness in a skillet.
There are toppings that can make the Apple Pomegranate Dutch Baby personal to every individual. I chose whipped cream, powdered sugar, and pomegranate to top this luscious cinnamon apples and pear mixture to fill the Dutch Baby. What would you use to top your Dutch Baby with? The Dutch Baby makes for a quick and delicious personal meal or dessert, and it’s sure to put a smile on your face, and a song in your heart.
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- 1 cup milk
- 4 eggs
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 apple
- 1 pear
- 3 teaspoons maple syrup or granulated sugar
- ½ teaspoon cinnamon
- 2 Tablespoons butter
- Pre-heat the oven to 425 degrees.
- In a medium bowl beat milk, eggs, flour, sugar, vanilla, and salt until smooth. Set aside.
- Heat 2 6-1/2inch cast iron skillets or one 10-inch cast-iron skillet on medium heat until hot. Add butter, swirling skillet until the butter is melted. Pour the batter into the skillet(s). Place the skillet(s) in the oven and bake until puffed and golden brown. This can take approximately 15 to 20 minutes. Remove from oven and top with filling and toppings.
- In a medium bowl slice an apple and a pear, add maple syrup (or sugar), cinnamon, and vanilla. Mix all the ingredients together. In a medium skillet sauté the apple and pear mixture in 2 tablespoons of butter for a couple of minutes until heated through and through. Set aside, once the Dutch baby has finished baking, fill with apple pear filling and garnish with toppings as desired.
