Dutch Baby with Apple & Cranberry Compote
Sometimes known as a German pancake, a Dutch baby is a cross between a soufflé and an omelette. It is oven-baked in a hot fry pan rather than cooked on the stovetop. Here we embellish the Dutch baby with an apple-cranberry compote.
- 2 Pink Lady apples, peeled, cored and cut into 1/4-inch slices
- 3/4 cup fresh or thawed frozen cranberries
- 1/4 cup plus 1 Tbs. granulated sugar
- 1/4 tsp. ground cinnamon
- 5 Tbs. unsalted butter
- 1/2 cup water
- 3 eggs
- 3/4 cup all-purpose flour
- 1/4 tsp. salt
- 3/4 cup milk
- Confectioners’ sugar for dusting
- Maple syrup for serving
In a bowl, stir together the apples, cranberries, the 1/4 cup granulated sugar and the cinnamon. In a 9-inch French skillet over medium heat, melt 2 Tbs. of the butter. Add the apple mixture and sauté until the apples are tender and the cranberries have broken down, about 12 minutes, adding the water halfway through cooking. Remove from the heat.
Put an 11-inch French skillet or ovenproof sauté pan in a cold oven. Preheat the oven to 400°F.
Meanwhile, put the eggs in a blender and blend on medium speed until very frothy, about 1 minute. Add the flour, salt, the 1 Tbs. granulated sugar and the milk and blend on medium speed for 2 minutes, stopping the blender to scrape down the sides as needed.
When the oven is preheated, put the remaining 3 Tbs. butter in the hot skillet and return it to the oven until the butter melts; do not let it brown. Carefully pour the batter into the hot skillet, then distribute the apple-cranberry mixture evenly on top. Bake until the Dutch baby is lightly browned and the sides have risen, about 25 minutes.
Remove the skillet from the oven, dust the Dutch baby with confectioners’ sugar and serve immediately with maple syrup. Serves 4 to 6.