Pumpkin Dutch Baby with Caramelized Apples

• Produce

  • 2 Pink lady apples, wedges
  • 1/4 cup Pumpkin puree

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 3 tbsp Brown sugar, light
  • 2 tbsp Granulated sugar
  • 1 Pinch Kosher salt
  • 1/4 tsp Pumpkin spice
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/2 stick Butter, unsalted
  • 1/2 cup Whole milk

• Frozen

  • 1 Whipped cream or ice cream

Found on delish.com

Ingredients

• 4 large eggs
• 1/4 c. all-purpose flour
• 1/2 c. whole milk
• 1/4 c. pumpkin purée
• 2 tbsp. granulated sugar
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. pumpkin spice
• 1/2 stick (4 tbsp.) unsalted butter, divided
• pinch of kosher salt
• 3 tbsp. light brown sugar
• 2 pink lady apples, cut into wedges
• Whipped cream or ice cream, for serving

Directions

• Preheat the oven to 425° with a rack set in the middle. Place a 10 cast-iron skillet on the rack and heat while you make the batter.Make the Dutch Baby: Combine eggs, flour, milk, pumpkin purée, sugar, vanilla, pumpkin spice, and salt in a blender. Blend until smooth and frothy. Remove the skillet from the oven and add 1 tablespoon butter, swirling to melt it. Pour the batter in immediately (to avoid the butter browning too much) and put the skillet back in the oven. Bake until the pancake is puffy and golden brown, 23 to 25 minutes.Make the Caramelized Apples: Heat a medium skillet over medium-high heat. Melt remaining 3 tablespoons butter, then sprinkle sugar on top. Add the apples and cook, stirring occasionally, until they’re golden brown throughout with darker edges, 10 to 12 minutes. Remove from heat but keep warm.Serve the Dutch baby dolloped with whipped cream or ice cream and topped with the apples and any juices left in the pan.