Apple Dutch Baby with Cider Syrup

Ingredients

• For the dutch baby
• 2/3 cup all-purpose flour
• 1 tablespoon sugar
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• 2/3 cup warm milk
• 3 eggs, room temperature
• ½ teaspoon vanilla extract
• 1–2 diced sweet apples, such as McIntosh
• 2 tablespoons butter
• For the syrup
• ½ cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/8 teaspoon grated nutmeg
• 1 ½ cups apple cider
• 2 tablespoons lemon juice
• 3 tablespoons butter

Directions

1. Place a 9- or 10-inch cast iron skillet or pie plate onto the middle rack of your oven and heat it to 450ºF.
2. In a large bowl or glass measuring cup, whisk together the flour, sugar, cinnamon, and salt. Add in the milk, eggs, and vanilla and whisk well to combine. Stir in the apples and set aside.
3. When the oven is heated, pull out the oven rack and add the butter to the pan. Quickly and carefully swirl the butter around to melt and coat the pan then add in the batter. Slide the rack back in, close the oven door, and drop the temperature to 425ºF. Bake for 18 to 20 minutes or until very puffy and golden brown.
4. Meanwhile, make the syrup by adding the brown sugar, cornstarch, cinnamon, and nutmeg to a small saucepan and whisking to combine. Whisk in the apple cider and lemon juice and place over medium heat. Bring to a simmer, stirring frequently until the mixture has thickened, about 5 to 6 minutes. Whisk in the butter and keep the syrup warm over low heat.
5. Serve the dutch baby immediately with the syrup.