Cinnamon Apple Skillet Dutch Baby

Crack the eggs into a blender or large bowl. Add the whole-milk, all-purpose-flour, white-sugar, and a pinch of salt. Blend or whisk until smooth and slightly frothy, about 30 seconds. Let the batter rest while you prepare the apples.

Peel, core, and dice the apples into rough 1/2-inch pieces. In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add the diced apple and cook, stirring occasionally, for 5 minutes until the apple begins to soften and release its juices.

Sprinkle the cinnamon and nutmeg over the apples. Add the remaining 1 tablespoon butter and stir to coat. Cook for another 2 minutes until the apples are tender and coated in a glossy, fragrant butter. Remove from heat and set aside.

Place your 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C). Let the skillet heat for at least 10 minutes until it's thoroughly hot.

Carefully remove the skillet from the oven. Add 1 tablespoon of butter to the hot skillet and swirl or use a spatula to coat the bottom and sides completely—it should sizzle and melt immediately.

Pour the rested batter into the center of the hot skillet (no need to spread it). The batter should sizzle and begin to puff at the edges immediately.

Scatter the cinnamon apples and any collected butter over the top of the batter, distributing them evenly.

Bake for 20 to 25 minutes until the Dutch Baby is deeply golden, puffed dramatically at the edges, and set in the center. Do not open the oven door during the first 15 minutes—it needs that steady heat to rise properly.

Remove the skillet from the oven. The Dutch Baby will begin to deflate slightly as it cools—this is completely normal and expected.

Dust generously with powdered-sugar while still warm. Serve immediately on a white plate with an extra pat of butter on the side if you like.