Sheet Pan Apple Dutch Baby

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This Sheet Pan Apple Dutch Baby is filled with tender cinnamon apples and bakes up golden, puffy, and lightly crisp around the edges. The batter comes together quickly in a blender, making this an easy breakfast or brunch for the whole family. Finish it with powdered sugar and maple syrup for a simple fall favorite.

Course Breakfast, brunch, Dessert

Cuisine American

Keyword comfort food, fall, kid-friendly, quick

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 246kcal

Author Laura

Equipment

sheet pan
Knife Set
measure

Ingredients

3 medium-size gala apples thinly sliced
1 ½ Tbsp vegetable oil
2 tsp ground cinnamon
1 ½ cups whole milk
6 large eggs
½ tsp salt
2 tsp vanilla
1 ½ cups flour
¼ cup sugar
½ cup butter melted
¼ cup powdered sugar

Instructions

Preheat the oven to 425 degrees.
Add the apples, oil, and cinnamon to an 18- x 13- x 1-inch rimmed sheet pan; toss to coat. Bake in the preheated oven until the apples are tender and beginning to brown, 10 to 15 minutes, stirring after 8 minutes.
In a blender, add the milk, eggs, salt, and vanilla. Blend until smooth, about 30 seconds. Whisk the flour and sugar in a bowl. Add the flour mixture to the milk mixture in 3 additions; blend until smooth after each addition.
Drizzle melted butter over the apple mixture. Make sure the butter completely coats the bottom of the pan. Pour batter evenly over apple mixture.
Bake at 425 degrees for 10-15 minutes, until golden and puffy. Sprinkle evenly with powdered sugar. Cut into squares and serve immediately.

Nutrition