Apple dutch baby with green chiles | Homesick Texan

Apple dutch baby with green chiles

Servings 8
Author Lisa Fain


  • 4 tablespoons unsalted butter
  • 2 firm cooking apples such as Granny Smith, peeled, cored and cut into thin slices
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1 jalapeño chile, stemmed, seeded, and diced
  • 1 tablespoon powdered sugar


  1. Preheat the oven to 425° F. In a 10-inch ovenproof skillet, preferably cast-iron, melt the butter on low heat. Add the apples, sugar, cinnamon, and salt and while occasionally stirring, cook the apples until soft, about 10 minutes.

  2. Meanwhile, in a blender add the eggs, milk, flour and vanilla and mix until a smooth batter is formed. When the apples are done, sprinkle on top of them the diced chiles and then pour over the apples the batter. Bake uncovered in the oven for 15 minutes or until it’s puffy and an inserted knife pulls out clean.

  3. Sprinkle with powdered sugar and serve.

Recipe Notes

You can substitute Hatch green chiles or poblano chiles if you like. Just be sure and roast them under the broiler until black, place in a sealed plastic or paper bag for 15 minutes and then peel before chopping. I’ve also substituted half-and-half and buttermilk for the milk on occasion, with delicious results.