Blueberry Apple Dutch Baby

(Serves 4-6)

On the weekend, I like to make a nice breakfast since we don’t have time for that during the week.  On the weekdays, we grab something small and fast and get on with the day.  But when Saturday and Sunday roll around, I often make things that are a little more special.  This Dutch baby is a good use up for fruit, is easy to put together, and is hands off while it bakes.  Once it’s in the oven, I have time to go walk the dog or have a leisurely cup of coffee.

You Will Need:

• 4 eggs
• 1 Cup Milk
• 2/3 cup all-purpose flour
• 3 tablespoons granulated sugar 
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 4 tablespoons melted butter
• 1 tablespoon butter
• Small pinch kosher salt
• 1 large apple
• 1 cup blueberries
• Optional – serve with maple syrup, butter, powdered sugar for topping if desired.

Instructions:

• Preheat oven to 375 degrees.  Core and thinly slice the apple, set aside. 
• Place the eggs, milk, melted butter, flour, sugar, vanilla and almond extracts, and salt in a blender.  Blend until combined, about a minute – scraping the sides of the blender once to remove any clumps of flour. 
• Preheat a large non-stick, oven-safe, skillet over medium high heat. 
• Melt the remaining tablespoon of butter in the pan and add the apples, let cook for about 2 minutes until beginning to soften.  Add the blueberries and stir. 
• Pour the batter over the fruit and transfer the pan to the oven.  Bake for 30-35 minutes until the Dutch baby is puffed and golden brown on the edges.