Pumpkin Spice Dutch Baby with Brown Butter Apple Compote

Name: Pumpkin Spice Dutch Baby with Brown Butter Apple Compote
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 large eggs; 1/2 cup pumpkin puree — canned, not pie filling; 1/2 cup whole milk; 1/2 cup all-purpose flour; 1 tsp pumpkin pie spice — or 1/2 tsp cinnamon + 1/4 tsp ground ginger + 1/4 tsp nutmeg; 1 tbsp brown sugar — packed; 1/4 tsp fine sea salt; 2 tbsp unsalted butter — for greasing the pan; 2 tbsp unsalted butter — for the compote; 2 medium apples — diced; Honeycrisp or Granny Smith work great; 2 tbsp brown sugar — packed; 1/2 tsp ground cinnamon; 1 pinch ground cloves; 1 tsp lemon juice; 1 pinch fine sea salt; powdered sugar — for serving; optional; maple syrup — for serving; optional

by Unknown

Prep: 10 minCook: 25 minTotal: 35 min4 servings0 forks

A puffy, custardy oven pancake kissed with pumpkin and warm spices, crowned with caramel-y brown butter apples — all the cozy of apple pie, ready in one skillet. A low-fuss weekend show-off.

Ingredients

3 large eggs
1/2 cup pumpkin puree — canned, not pie filling
1/2 cup whole milk
1/2 cup all-purpose flour
1 tsp pumpkin pie spice — or 1/2 tsp cinnamon + 1/4 tsp ground ginger + 1/4 tsp nutmeg
1 tbsp brown sugar — packed
1/4 tsp fine sea salt
2 tbsp unsalted butter — for greasing the pan
2 tbsp unsalted butter — for the compote
2 medium apples — diced; Honeycrisp or Granny Smith work great
2 tbsp brown sugar — packed
1/2 tsp ground cinnamon
1 pinch ground cloves
1 tsp lemon juice
1 pinch fine sea salt
powdered sugar — for serving; optional
maple syrup — for serving; optional

Instructions

1Heat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside while it preheats so the pan gets ripping hot.
2Make the compote: melt the 2 tbsp compote butter in a small skillet over medium heat. Swirl 2–3 minutes until it smells nutty and turns golden. Stir in the diced apples, brown sugar, cinnamon, cloves, lemon juice, and salt; cook 5–7 minutes until the apples soften and the sauce turns glossy and caramel-y. Set aside over low heat.
3Whisk the batter: in a bowl, whisk eggs, pumpkin puree, and milk until smooth. Add flour, pumpkin pie spice, brown sugar, and salt; whisk just until combined (a few tiny lumps are fine).
4Pull the hot skillet from the oven, drop in the 2 tbsp pan butter, and swirl to coat. Immediately pour in the batter.
5Bake 18–22 minutes, until the pancake puffs dramatically and the edges are deeply golden. Do not open the oven during the first 12 minutes or it may deflate.
6Shower with powdered sugar, spoon the warm brown butter apple compote over the top, drizzle with maple syrup if you like, and serve straight from the skillet.

Recipe Lineage

The family tree of this recipe — trace every fork back to the original.

Pumpkin Spice Dutch Baby with Brown Butter Apple CompoteCurrent