Dutch Baby

I'm told that this format works better for recipes so here goes! Here is another delicious way to use up seasonal apples!

I'm not sure the history of the name but I assume is has to do with using a Dutch oven though you can use any kind of oven safe pan. I've made some modifications since my childhood for my own personal tastes so I will note them but also give you the original.

6 large apples (or 7-8 Chehalis apples) cored and thinly sliced
6 tablespoons butter
2 teaspoons cinnamon
(I also like a dash of cloves)
1/4 cup sugar or equivalent (I prefer brown sugar)
1 cup flour
4 eggs (if they are my eggs which are slightly smaller then I use 5)
1 cup milk.

Preheat the oven to 425 degrees Farenheit. Saute the apples in the oven safe pan along with the butter and cinnamon. (I also prefer to put half the sugar in the pan and saute in order to get a bit of caramelization.) Saute until soft. Pour batter mixture over the apples and place the whole pan in the oven for 25 minutes or until set.

Voila! I like to make a double batch so we can have leftovers because it's just as good cold as it is hot!

Apple prep:

Sauteed and half poured:

Finished! So yummy!