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Salted Caramel Apple Dutch Baby

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  • Author: Browned Butter Blondie
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 1 1x
  • Category: Breakfast


This Salted Caramel Apple Dutch Baby is a breakfast wonder that is so simple to make you’ll wonder why every morning doesn’t start with a dutch baby. Loaded with sweet apple slices and drizzled with warm salted caramel this decadent breakfast recipe doubles as dessert any day of the week.



For Dutch Baby

  • 5 eggs
  • 3/4 cup whole milk
  • 3/4 cups all-purpose flour
  • 2 teaspoons vanilla
  • 2 tablespoons granulated sugar
  • 1 pinch salt
  • 4 tablespoons unsalted butter
  • 1 Gala or Honey Crisp apple, quartered and thinly sliced
  • 1/2 tsp cinnamon
  • 2 TBSP chopped, toasted pecans for garnish
  • Confectioner’s sugar for dusting (optional)

For Salted Caramel Sauce (recipe adapted from Bake From Scratch Vol 2)

  • 1/4 cup unsalted butter
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup heavy whipping cream, room temperature
  • 1 1/2 teaspoons Madagascar bourbon vanilla
  • 1/4 tsp flakey sea salt


For Dutch Baby

  1. Preheat oven to 425 degrees
  2. Add all dry and wet ingredients, except the butter, to a blender
  3. Blend on high speed until smooth
  4. Set aside
  5. Thinly slice apples and place in a mixing bowl
  6. Add 1 tsp cinnamon and toss to coat
  7. Over medium heat, melt 4 TBSP of butter in a 10 inch skillet.
  8. Once melted, pour the batter into the hot skillet
  9. Place apple slices on top of batter, spreading them out so they are not overlapping
  10. Transfer skillet carefully to a pre-heated oven
  11. Bake 20-25 minutes or until golden brown and puffy
  12. Remove from oven and drizzle with warm caramel sauce
  13. Dust with confectioners sugar if desired or top with ice cream and toasted pecans
  14. Serve immediately

For Caramel Sauce

  1. In a medium saucepan, melt butter over medium heat
  2. Add brown sugar, stir to combine
  3. Cook for 5 minutes, stirring constantly until it mixture thickens
  4. Carefully pour in heavy cream, vanilla and salt
  5. Remove from heat and stir to combine
  6. Let cool slightly before pouring into a glass jar
  7. Store any remaining caramel sauce in refrigerator for up to three weeks


Salted Caramel Sauce recipe adapted from Bake From Scratch, Vol 2.