Sweet and savory…what more can you ask for? Oh I know, a cast iron skillet for a rustic look. I think no matter what you cook in a cast iron skillet, it always sets the stage for a good photograph.The best part about a cast iron skillet: easy clean up. The best part of this recipe: oh so easy. This Apple Bacon Dutch Baby was created for the Food Network Magazine’s bacon challenge. Though it didn’t win, it’s still pretty darn good and a must-try.
Just quickly, I don’t know if you can tell or not, but the peel of the Fuji apple compliments the color of the bacon. So pretty. Now, you try this recipe at home. Enjoy!
Apple Bacon Dutch Baby
1 Fuji apple, thinly sliced
3 thick slices applewood smoked bacon, diced
1/2 cup milk
1/2 cup all-purpose flour, sifted
1 pinch ground nutmeg
1 pinch salt
3 tbsp butter
2 tbsp powdered sugar
Place cast iron skillet in the oven and preheat to 475 degrees F. While the oven is heating, cook the bacon on the stove until it is crisp. Drain the bacon on a paper towel and let it rest until ready to use.
To make the batter, use a medium bowl to whisk the eggs until it is light in color; then whisk in the milk until it is well incorporated. Lastly, whisk in the flour, nutmeg and salt.
Remove the cast iron skillet from the oven and reduce the oven temperature to 425 degrees F. Melt the butter in the hot skillet and make sure the sides are coated with butter as well. Once the butter is melted, add the sliced apples and spread evenly at the bottom of the skillet. Pour the batter over the apples and sprinkle the cooked bacon over the top. Return the filled skillet to the over and baked for approximately 12 minutes. The batter will puff up and will be lightly browned when fully cooked.
Remove and serve immediately with a dusting of powdered sugar and maple syrup.