Why You’ll Love This Gluten-Free Apple Dutch Baby
Picture a crisp fall morning, the oven doing most of the work while cinnamon-scented apples soften in butter on the stove. The batter goes in, the skillet goes into the oven and 20 minutes later you pull out something dramatic and golden!
- Works for a crowd. This serves 6–8 people from a single skillet, which makes it perfect for weekend guests or a holiday morning.
- One pan, done in 30 minutes. Everything happens in the cast iron skillet, so cleanup is minimal and the whole thing is on the table fast.
- Impressively dramatic, zero fuss. The Dutch baby puffs up tall and golden without any special technique — the hot skillet does all the work.
I’ve always loved how much a Dutch baby can transform a few simple ingredients into something special. After years of making this classic gluten-free Dutch baby, I was inspired to create seasonal flavors, like this gluten-free lemon blueberry Dutch baby and now this cozy apple version.
This gluten-free apple Dutch baby has quickly become one of my favorite ways to bring fall flavors to the breakfast table. In my opinion, it doesn’t need any fancy toppings, just a little maple syrup and a dusting of powdered sugar. Delicious!
What You Need
Here are a few notes on some of the key ingredients to make this gluten-free apple Dutch baby. Jump to the recipe card below for the exact measurements.
- Gluten-free measure-for-measure flour. I recommend using a high quality gluten-free 1:1 baking flour that contains xanthan gum for best results.
- Honeycrisp apples. I love Honeycrisp for this because they hold their shape during that 5–6 minute sauté and don’t turn to mush under the batter. You can use Granny Smith instead, but avoid anything too soft — they’ll release more liquid and can make the bottom wet.
- Whole milk. The fat content matters for texture. Whole milk gives the batter a rich, custardy interior that lower-fat milks won’t quite replicate.
- Eggs. Six eggs is not a typo! 😂 A Dutch baby batter is essentially a savory-leaning custard. The eggs provide structure, lift and richness.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Gluten-Free Apple Dutch Baby
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Blend just until combined. I use a blender to mix the milk, eggs, sugar and salt.
Add the flour. Pulse in the gluten-free flour just until combined.
Erin’s Tip
Be sure to just pulse the flour in at the end. Gluten-free flour contains binders and gums that can make the batter thick and tough if you overblend.
Cook the apples. First, melt butter in the cast iron skillet, then add the apples and cinnamon. Stir often!
Erin’s Tip
The apples don’t need to be fully cooked through at this stage, just slightly softened. They’ll finish cooking in the oven, and a little texture in the finished slice is a good thing.
Add the batter. Swirl the batter as you pour it over the apples, then immediately place the cast iron on the middle oven rack to bake until the Dutch baby is puffy and golden brown around the edges.
Erin’s Tip
Swirling the batter as you pour helps create those signature peaks and valleys you want in a Dutch baby.
Top and serve. I like to top the apple Dutch baby with maple syrup and a dusting of powdered sugar.
Erin’s Tip
It will deflate within a few minutes — that’s completely normal. It’s best served immediately!
Recipe Testing Notes
I tested this recipe four times before landing on the version you see here. Here’s what I learned along the way:
Attempt 1 — Raw Granny Smith slices under the batter with cinnamon sugar on top, baked at 450°F. The cinnamon sugar nearly burned, the apples were flavorless, and the whole thing lacked the cozy apple flavor I was after.
Attempt 2 — Cooked the Granny Smith apples in butter with ¼ teaspoon cinnamon on the stovetop first, then poured the batter over and baked at 450°F. Much better flavor — but the apples were overcooked and I needed more of them.
Attempt 3 — Switched to Honeycrisp apples and doubled the amount to 300g, cooked on medium-low heat, dropped the oven to 425°F, and added a teaspoon of vanilla. The Dutch baby didn’t puff at all, and I couldn’t taste the vanilla. Both changes went in the wrong direction.
Attempt 4 — Back to 450°F, medium heat, 300g Honeycrisp apples, ½ teaspoon cinnamon, no vanilla. The apples rose to the top, the Dutch baby puffed beautifully, and the cinnamon flavor was just right.
More Gluten-Free Fall Breakfast Recipes
Gluten-Free Apple Dutch Baby
Ingredients
- ¾ cup (180ml) whole milk
- 6 large eggs
- 2 tablespoons (25g) granulated sugar
- ¼ teaspoon kosher salt
- ¾ cup (112g) gluten-free measure-for-measure flour
- 6 tablespoons (85g) butter
- 2½ cups (300g) Honeycrisp apple (about 1–2 apples), peeled and thinly sliced about ¼ inch thick
- ½ teaspoon ground cinnamon
- Maple syrup and powdered sugar to serve
Instructions
- Preheat the oven to 450°F with the rack in the middle position.
- Add the milk, eggs, sugar and salt to a blender. Blend until just combined. Add the gluten-free flour and pulse to combine.
- Melt the butter in a 12-inch cast iron skillet over medium heat. Add the apple slices and sprinkle with the cinnamon. Cook, stirring often, until the apples are slightly softened, about 5–6 minutes.
- Pour the batter over the apples in the hot skillet, swirling as you pour.
- Bake on the middle rack for 20–25 minutes, until the Dutch baby is deeply puffed and golden brown around the edges.
- Serve immediately with maple syrup and a dusting of powdered sugar, if desired.
