Apple Dutch Baby

It's fall and you deserve a breakfast treat any time of day

I shouldn’t use a knife in my Staub pan, but I tried to be gentle! The cake to the left is my Lemon Ricotta Cake made with plain Greek yogurt.

It’s apple season! Thanks to cold storage, apples are available all year round, but they have a season and the time is now. Baked apples, hot apple cider, apple bundt cake, apple cranberry crisp—I can’t pick a favorite child. Apples taste different when eaten in season; bonus points if you source them at a farmer’s market and they’ve been recently picked. Or go apple picking and live out all your fall fantasies.

When this puffy and golden Dutch Baby comes out of the oven, top it with powdered sugar and a squeeze of lemon (my favorite way to eat it), or serve with warm maple syrup. This is perfect for weekend brunch or as a dessert with a scoop of vanilla ice cream on top. Serves 6-8.