Salted Bourbon Caramel Apple and Pear Dutch Baby

By Erika on September 12th, 2013 / / No Comments

Bourbon Caramel Apple and Pear Dutch Baby The Hopeless Housewife

Oh, baby. Make this for brunch, make this for dessert, it’s divine! It’s like a yummy, gooey, eggy apple and pear tart with salted bourbon caramel  drizzled all over it. I’d even put ice cream on it if this were my dessert. Trick to the caramel: DON’T STIR! You will end up with a crystalized mess of sugar to scrape out of your pan. If you follow this rule, it’s actually very easy to make. I store mine in mason jars and pour it all over ice cream any chance I get… so if this sounds like you, double the caramel recipe and toss the extra in the fridge for later!

Yield: serves 2-3

Salted Bourbon Caramel Apple and Pear Dutch Baby

Salted Bourbon Caramel Apple and Pear Dutch Baby


  • For the Salted Bourbon-Caramel Sauce:
  • 1 cup sugar
  • ¼ cup water
  • ½ cup heavy cream
  • 1 tbsp bourbon
  • pinch of salt (optional)
  • For the Batter:
  • 1 cup flour
  • ¼ cup sugar
  • ½ tsp salt
  • ¾ cup milk
  • 4 eggs
  • 1 tsp vanilla
  • 1 tablespoon butter
  • For the Filling:
  • 1 granny smith apple
  • 1 pear
  • 2 tbsp butter
  • Powdered sugar for dusting


  1. Place a 10-inch cast iron pan in the oven and preheat to 425.
  2. Start caramel sauce. In a small heavy saucepan, Add sugar and water and stir VERY LITTLE, just enough to wet the sugar. Cook over medium heat until the sugar dissolves. After the sugar is dissolved, increase the heat and bring to a boil without stirring and cook for about 8 minutes or until the sugar is amber in color and just past the smoking point. If you stir before this your sugar will crystalize. You may now swirl to make uniform in color. Remove from heat and being VERY careful because the cream will bubble and splatter, whisk in cream, bourbon and salt, whisking constantly until combined. Set aside and let cool, it will thicken as it cools. Be VERY careful- this is hot sugar and will burn your finger and tongue-- let it cool on a spoon before testing.
  3. Start the dutch baby.Make the batter by mixing together all of the ingredients. Remove the preheated pan from the oven, add 1 tbsp butter and pour in the batter. Bake for 12-15 minutes or until puffed and golden brown.
  4. While the dutch baby is cooking, start the filling. Peel, core, and thinly slice the apple and pear. In a new sauté pan or skillet, heat 2 tbsp of the butter over medium-high heat and add the apples and pears. Cook until crisp-tender about 3 minutes, do not overcook. When apples are tender, remove from pan and set aside.
  5. Assemble Dutch Baby. Remove Dutch Baby from the oven and arrange the apples and pears in a fan formation.Drizzle with the Salted Bourbon Caramel Sauce and dust with the powdered sugar. Cut into wedges, and serve.

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