Apple Marzipan Dutch Baby

Skillet Apple Scone Served in cast iron Skillet

Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 4 to 6


1 cup (250 mL) flour

1 cup (250 mL) 2% milk

4 eggs

2 tbsp (30 mL) melted butter

2 tbsp (30 mL) sugar

½ tsp (2 mL) salt

½ cup (125 mL) lemon Greek yogurt

½ cup (125 mL) 35% whipping cream

⅓ cup (75 mL) marzipan

2 tbsp (30 mL) butter

⅓ cup (75 mL) toasted sliced almonds

Icing sugar and mint leaves to garnish

Maple Glazed Apples

2 tbsp (30 mL) butter

2 U.S. Gala apples*, cored and sliced

¼ cup (60 mL) maple syrup

¼ tsp (1 mL) cinnamon

Pancake meets popover best describes a Dutch Baby, but this one made with U.S.-grown apples is over-the-top delicious. No flipping or flopping required – just bake and top with maple-glazed apples. Yum.


  1. In a large measuring cup, blend together flour, milk, eggs, melted butter, sugar and salt with an immersion blender until emulsified. Let sit covered for 15 minutes.
  2. Meanwhile, blend together yogurt, cream and marzipan with a hand mixer until smooth and thickened. Chill until ready to serve.
  3. Heat 2 tbsp (30 mL) butter in an 11-inch (28 cm) cast iron skillet until melted. Remove from heat and pour in batter. Bake in a preheated 450°F (230°C) oven for 15 minutes.
  4. To make maple glazed apples; heat butter in a large nonstick skillet over high heat. Add apples, maple syrup and cinnamon and cook stirring frequently for 2 minutes.
  5. Serve Dutch baby hot out of the oven topped with marzipan cream, maple apples, and toasted almonds. Garnish with icing sugar and mint.

* Other varieties, such as Honeycrisp, Fuji, Granny Smith Empire, Jonagold, Red Delicious, Golden Delicious, Braeburn, McIntosh, Cripps Pink and Red Rome will work equally well.

Nutrition Facts:

PER SERVING (1/6th recipe): 520 calories, 30 g fat, 14 g saturated fat, 185 mg cholesterol, 350 mg sodium, 54 g carbohydrates, 3 g fibre, 33 g sugars, 13 g protein. %DV: 12% calcium, 12% iron, 27% vitamin A, 3% vitamin C.