A trip to the apple orchard on a crisp day alerts your senses that fall is here. Today’s Transitions hit the road in search of some local apple varieties to create a few of our favorite fall dishes. Consider this tasty recipe a celebration of fall, in all its colorful (and yummy) splendor.
So get your buckets, it’s apple pickin’ time!
Types of Apples Used: Mollie’s Delicious
Mulberry Farm — Shelbyville, Ky.
*Recipe include the skin where a great deal of the nutrients are held.
Dutch Baby with Sauteed Apples
Serves 4-6 people
• 6 large eggs
• 1 cup all-purpose flour
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup milk
• 2 tbsps butter or margarine, melted and cooled
• 1 tbsp solid vegetable shortening, may use coconut oil
• 3 large Mollie’s Delicious apples
• 2 tbsps butter, may use coconut oil
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• Powdered sugar (optional)
Preheat oven to 450 degrees Fahrenheit.
Place the first 6 ingredients in a blender and blend for 30 seconds on medium speed. Stop machine and scrape sides with a rubber spatula; blend again for another 30 seconds or until smooth and all ingredients have been incorporated.
After the oven has reached 450 degrees place the vegetable shortening in a 12” cast iron skillet and place in the oven for 5 minutes to preheat the pan and melt the shortening. If not using a cast iron skillet, then you can use one large cake pan or split the batter into two separate cake pans.
Remove the pan from the oven and immediately pour the batter into the hot skillet. Place immediately back into the oven and bake for 18 minutes.
After 18 minutes, reduce the heat to 350 degrees and bake for another 5-10 minutes or until the edges are puffed and golden. Be sure to check oven temperature as oven temperatures may vary.
While the Dutch Baby is baking, slice the apples into thin wedges. Melt the butter or oil in a pan on top of the stove and add the apples. Sprinkle the salt, cinnamon, and nutmeg on top of the apples, combine, and saute on medium heat until golden, about 8-10 minutes. Stir occasionally.
Remove from heat and set aside.
Remove Dutch Baby from the oven and cut into wedges.
Place on plates and top with the sauteed apples. Sprinkle with powdered sugar and/or drizzle with maple syrup.
The sides of the Dutch Baby will rise first while baking. Sides can rise up to 4”-5”. The center of the Dutch Baby will rise as well and fall when removed from the oven.
Recipe origin unknown.
Story and photos by Melissa Donald
P.S. Looking for another apple recipe? Try this Fall Sausage and Apple Saute. Or try this Brussels Sprout Salad With Pomegranates and Candied Pecans salad.