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I strongly believe Apple Fritters are one of the greatest donuts on this earth. As such, I have investigated making them many, many times and always come to the same conclusion: ain't nobody got time for that. So instead? An Apple Fritter Dutch Baby! All the flavor of a deep fried apple fritter, none of that pesky yeast-needing / yeast-kneading dough, vats of oil, and general greasiness. But ALL of that superb apple-y, cinnamon-y je ne sais quoi-y Apple Fritter flavor.
Dutch Babies are one of my favorite breakfasts to make. They are super simple and require almost zero cleanup ( make it in the blender, y'all! )
They can also be made savory or sweet. I love using this same base with dried herbs instead of cinnamon and sugar, topped with some rosemary ham, arugula, and a fried egg. It's also delicious with fresh fruit and whipped cream.
So, so many ways to Dutch Baby.
But today we're discussing my newest Dutch Baby Adventure: not just an Apple Dutch Baby, but an Apple FRITTER version.
And yeah, it's probably a little blasphemous that I'm calling this a "fritter" when nothing is fried. But it's got all that same FLAVOR of the apple fritter!
After all, cinnamon apples just don't taste quite like a fritter, do they? There is a secret to the fritter! And it is lemon juice.
If you want to go really wild, double the glaze and really douse this guy in it.
I'm sure a lot of people have Thoughts on what kind of apples should be used. When baking, it can often make a huge difference!
Luckily, this isn't really that kind of baking. Use whatever apples you have on hand, and I promise they're going to be delicious.
If you'd like a cocktail to go with your Apple Fritter Dutch Baby, I highly recommend one of these:
Apple Fritter Dutch Baby
- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon sugar
- 1/8 teaspoon cinnamon
- 4 tablespoons butter
- 1 Tablespoon butter
- 1/8 teaspoon cinnamon
- 1/4 cup sugar
- 1 Tablespoon lemon juice
- 1 1/2 cup diced apples fresh and unpeeled
Apple Fritter Glaze
- 3/4 cup powdered sugar
- 1 Tablespoon liquid from cooking apples
- 1 Tablespoon water more as needed to thin glaze for drizzling
To make the Dutch baby:
- Preheat the oven to 425 degrees F.
- Blend the eggs, flour, milk, sugar, and cinnamon until combined and there are no lumps.
- Place the butter in a heavy bottomed, oven-safe, 9" skillet, and put both of those in the hot oven. WATCH through the oven door until the butter melts.
- As soon as the butter melts, remove the skillet from the oven and pour the batter into it. Place it back in the oven and bake for 20 minutes. After 20 minutes, turn the oven off, but leave the Dutch baby in the oven for another 5 minutes.
To make the Apple Topping:
- While the Dutch baby is in the oven, place a small saucepan over medium high heat. Add the butter to the pan and let it melt. Then add the apples, lemon juice, sugar, and cinnamon and stir to combine. Bring that mixture to a boil and continue to boil for 1 minute.
- Reduce the heat to medium / medium low and simmer the apple mixture for another three minutes, until the apples begin to soften. Turn off the heat and set aside while you make the glaze.
Finally, make the Apple Fritter Glaze:
- Stir 3/4 cup powdered sugar, 1 Tablespoons of the liquid released from cooking the apples, and 1 Tablespoon of water together until the glaze combines and is free of lumps. If the glaze is too thick, add more water 1 Tablespoon at a time. If it is too thin, add more powdered sugar 1 Tablespoon at a time. The consistency should be "drizzle-able".
- Spoon the apples and juices from the pan on top of the Dutch Baby. Drizzle the Apple Fritter glaze over the entire thing ( apples and the Dutch baby ). Serve as-is, or with fresh whipped cream or even ice cream.