Community recipe
Cheddar-Apple Skillet Dutch Baby with Thyme
A puffed, tender Dutch baby gets a savory-sweet finish of buttery thyme apples and melted sharp cheddar. Serve it hot from the skillet for an easy brunch or light supper; the edges are crisp, the center soft, and the apples bring a bright, familiar twist.
- Serves
- 4
- Prep
- 15 min
- Cook
- 33 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp unsalted butter
- 1 apple, cored and cut into thin wedges
- 1 tsp brown sugar
- 1 tsp fresh thyme leaf
- 0.13 tsp fine salt
- 0.13 tsp black pepper
- 3 eggs
- 0.75 cup whole milk
- 0.75 cup all-purpose flour
- 0.25 tsp fine salt
- 2 tbsp unsalted butters
- 1 cup sharp cheddar cheese, grated
Make it
Instructions
- 01
Preheat the oven and cook the apples
Set a rack in the center of the oven and heat it to 425°F (220°C). Wash and dry the fruit, then core it and cut it into thin wedges. Strip the leaves from the thyme sprigs if needed. Set a 10-inch ovenproof skillet over medium heat and melt 1 tbsp unsalted butter. Add 1 apple, 1 tsp brown sugar, 1 tsp fresh thyme leaves, 1/8 tsp fine salt, and 1/8 tsp black pepper. Cook for 4–6 minutes, turning the wedges occasionally, until just tender and lightly browned but still holding their shape. Transfer them to a plate. Return the empty skillet to the oven for 5 minutes to heat while you make the batter. | Why: Brief stovetop cooking concentrates the fruit's sweetness while leaving it firm enough to finish in the oven.
- 02
Blend the batter and heat the skillet
While the skillet heats, add 3 eggs, 3/4 cup whole milk, 3/4 cup all-purpose flour, and 1/4 tsp fine salt to a blender. Blend for 20–30 seconds, scraping down once if needed, until smooth with no dry pockets; let the batter stand for 5 minutes. Carefully remove the very hot skillet from the oven and add 2 tbsp unsalted butter, swirling until melted and foamy. Immediately pour in the batter; it should sizzle at the edges. Work quickly so the pan stays hot. | Why: A smooth, briefly rested batter and a hot buttered pan help the Dutch baby puff dramatically.
- 03
Bake until tall and golden
Return the skillet to the 425°F (220°C) oven and bake for 18–20 minutes without opening the door. The edges should climb high above the pan, look deeply golden and crisp, and the center should be set rather than wet. Keep the plate of cooked fruit nearby for the finish. | Why: An uninterrupted blast of heat creates the signature dramatic rise and crisp rim.
- 04
Top with apples and cheddar, then serve
Remove the skillet carefully. Arrange the reserved wedges over the puffed center and sprinkle on 1 cup sharp cheddar cheese, grated. Return the skillet to the oven for 1–2 minutes, just until the cheese melts. Let the Dutch baby rest in the skillet for 2 minutes, then cut into four wedges and serve immediately while the edges are crisp and the center is tender. | Why: A short final bake melts the sharp cheese without overcooking the delicate pancake.
