Salted Caramel Apple Dutch Baby

Across the US where apples are plentiful, the return of autumn brings with it an abundance or spike in popularity of the fruit. It’s the season for picking, and many people indulge in the activity for some family fun. What to do with all your produce?

If you’re someone like me who doesn’t eat 'an apple a day', you’ll want to create some recipes to make use of them! 

Apples are great in that not only do they offer a lot of nutrients, but they are versatile and can be used for both sweet and savoury dishes, for any meal of the day. For example, check out my apple muffins and my pork chops and apple skillet.

This recipe is a seasonal update of another on the website suited better for the summer - the Dutch baby! A giant pancake baked in a cast-iron skillet that is an absolute delight to eat. The addition of the apples makes it extra hearty and the perfect addition to the brunch table.

For some additional moisture and more of an apple flavour, substitute one of the eggs for 1/4 cup of apple sauce. Be sure not to leave out the spices, they compliment the apples and truly make it a brunch dish for the fall. 

Ingredients

3/4 cup all-purpose flour

3 eggs

2 1/2 tablespoons light brown sugar

1 tablespoon melted butter

5 tablespoons butter

1/2 cup warm almond milk

1 teaspoon vanilla extract

Pinch of salt

1/2 teaspoon cinnamon (2)

1/4 teaspoon nutmeg (2)

1/4 teaspoon cloves (2)

1 scoop crème brûlée ice cream (or whipped cream)

1 teaspoon lemon juice

1 apple, peeled, quartered, decored, and sliced

1/3 cup apple cider vinegar

2 tablespoons dark brown sugar

Pecans (optional)

Icing sugar

Salted caramel:

3/4 cup brown sugar

3 tablespoons butter

Pinch of salt crystals

1/4 cup milk or cream (I used almond)

1/2 teaspoon baking soda

Instructions

Prepare the apples. Toss them in 2 tablespoons of butter, the apple cider vinegar, one serving of the cinnamon, nutmeg, and cloves, and the brown sugar. Simmer for about 10 minutes or until the apples begin to soften. Remove from heat. 

Add the flour, vanilla, salt, milk, light brown sugar, eggs, the remaining cinnamon, nutmeg, and cloves, and 1 tablespoon of melted butter to a blender and blend until smooth.

Spray a cast-iron skillet with cooking oil spray and add two tablespoons of butter over medium heat until melted.

Pour the batter into the skillet, and gently place apple slices on top - you may have a few remaining you can use later. Bake in a 400F oven for 30 minutes.

While the pancake is baking, make the caramel. Melt the butter and sugar and mix until the sugar has dissolved, for about 2 minutes. Stir in the milk and salt. Remove from heat and add the vanilla and baking soda. 

Once the Dutch baby is done, let it cool for about 5 minutes. You will notice that the pancake will be puffed up at first, some of that will go down which is normal! 

Serve the Dutch baby warm with ice cream or whipped cream.

Strawberry Dutch Baby

Pancakes! Who doesn't love them for breakfast or brunch?

It's always interesting to divert from the classic and try something different. If you've never had a Dutch baby or 'German pancake' you're missing out. They are soufflé-like and delicious - soft with a slight crunch on the outside. I don't believe you have to drench them on tons of syrup and butter either. Adding fruit and dusting on a little icing sugar is the necessary cherry on top!

This recipe is an ode to strawberries and cream, often touted as an English dessert. Who doesn't love the combination? It works wonderfully in any form.

Ingredients

3/4 cups flour

2 eggs

2 1/2 tablespoons granulated sugar

1/2 cup warm almond milk

1/4 cup apple sauce

1/2 teaspoon almond extract

Pinch of salt

1 rosemary sprig

1 scoop vanilla almond ice cream (or whipped cream)

1 teaspoon lemon juice

Icing sugar

1/3 cup strawberries, sliced

2 tablespoons berry maple syrup

1 tablespoon melted butter + 2 tablespoons butter

Instructions

Add the flour, almond extract, salt, butter, milk, 1 1/2 tablespoons sugar, eggs, and apple sauce to a blender and blend until smooth.

Spray a cast-iron skillet with cooking oil spray and add two tablespoons of butter over medium-heat until melted.

Pour the batter into the skillet and place in a 400F oven, bake for 30 minutes.

While the pancake is baking, toss the strawberries in 1 tablespoon sugar, the lemon juice and a rosemary sprig in a small saucepan over medium-heat until a thick sauce begins to form.

Remove from the heat and allow to cool for about 5 minutes.

Serve the dutch baby with the sugared strawberries and ice cream or whipped cream. 

Spicy Apple Muffins with a Cider Glaze

Oh yes, the forever fruit. I think the only season I don't associate apples with is winter!

There is nothing like hot, fresh, fluffy muffins in the morning. Or, even as a snack. You don't have to wait for the fall to enjoy these low-calorie treats, especially if you like apples. They are, however, an incentive for the fruit season picking, something to look forward to. The smell, in particular, is reminiscent of the fall and I love it. Think of all of those spicy apples scented candles you see!

I spiced these muffins up with spicy apple chutney from Camella's Kitchen and topped them with an apple cider glaze infused with the same.

The banana takes on the job of eggs and adds moisture without adding an overpowering taste, resulting in some soft muffins. The vegetable oil and apple sauce serve the same purpose, so there is no need to worry about dry textured anything!

Why coat the chunks of apples? This step ensures they don't sink to the bottom when you scoop your batter in the muffin pan.

If you have a spare apple lying around and need a snack of something on the breakfast table, I recommend this recipe.

Ingredients

1 honey crisp or fuji apple

2 tablespoons spicy apple chutney (Camella’s Kitchen)

1 large banana

3/4 cup light brown sugar

Walnuts

2 tablespoons apple sauce

1/2 cup plant milk

1 tablespoon + 1 teaspoon cinnamon

1 tablespoon vanilla essence

1 teaspoon + 1/2 teaspoon nutmeg

1/2 teaspoon + 1/2 teaspoon cloves

Pinch of salt

1 tablespoon baking powder

1 cup + 2 tablespoons all-purpose flour

2 tablespoons vegetable or coconut oil

Glaze:

2 tablespoons spicy apple chutney

2 tablespoon brown sugar

2 tablespoons butter

1/4 cup apple cider or apple cider vinegar

1/2 teaspoon cinnamon

Pinch of salt

Instructions

Dice the apple then toss in a medium bowl with 2 tablespoons flour and 1 teaspoon cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon nutmeg.

In a large bowl mash the banana, then add the sugar, oil, milk, nutmeg, cinnamon, cloves, chutney, apple sauce and whisk.

Sift in the flour, then add the baking powder and salt and mix until just combined - do not overmix. If too thick, add a tiny bit of milk to your batter.

Fold in the coated apples and any dry flour.

Scoop the batter into each cavity until each is about 3/4 full. The muffin tin should be greased and floured. Sprinkle with walnuts or topping of your choice.

Bake at 400F for 20 minutes.

Prepare the glaze. Bring the apple cider and sugar to a boil, then mix in the butter, chutney, salt and cinnamon. Reduce to simmer and mix frequently until the glaze begins to thicken. Set aside.

Rest the muffins for 10-15 minutes before serving, drizzle with the glaze.

Easy Bourbon Peach Crumble

I love crumble, but I don't eat them enough. When I do, it usually has apple, but peaches are for the win too! During the summer, peach crumbles offer a subtle tartness, sweetness and crunch many of us appreciate in a light dessert. Served warm with ice cream or whipped cream, the spiced, caramelized peaches paired with a crunchy, buttery crumble melt together to make a sinfully good combination.

Add in some bourbon to enhance everything, and you have a fail-safe people pleaser!

As most people know, this dessert a variation of or considered interchangeable peach cobbler. I say crumble because of the way I prepared the pastry, crumbling the cookie-like dough versus having thicker, large pieces on top. Essentially it is the same as the classic out of the American South. Depends on how serious you take all the nuances!

You can convert this into another simple, delicious dessert. Check out my no-churn Bourbon Peach Crumble Ice Cream which you will love, here.

Malva Pudding with Coconut Rum Sauce

Malva pudding has already been featured on this blog but in the form of a cake. This time around, my remix is inspired by the rum cake, popular across the Caribbean from where it originates, baked for the holiday season especially.

I swapped out regular cream in the complimentary sauce with coconut cream, add some coconut flour to the batter, and add rum to the cake batter as well as the sauce.

It's absolutely delightful! You can serve it with ice cream, custard, or just use the rum sauce in this case!

If you don’t have rum, rum extract will do.

Cinnamon Sugar Banana Fritters

My memory of banana fritters is from when dessert was rolled out, typically on Friday afternoon, if I was staying late at junior school. You had the option to ladle them with warm custard or smother them with jam.

Banana fritters are eaten across the African continent and the Caribbean with a variation in ingredients, as well as other cultures. Given that bananas make the top 5 most eaten fruits in the world, like dough, it is no wonder everyone found a way to fry them up!

If you have kids, consider serving these fritters up with ice cream!

Masala Chai Cashew Bark

This recipe was inspired by my 2018 trip to Zanzibar. Two of the many things I found thrilling were the relatively cheap cashew nuts and the plethora of spices infused in almost everything. It is after all referred to as the spice island for a reason!

I also had some of the best most authentic tasting chai I've ever had. The tea was rich, deep in flavour, and delicious, I couldn't get enough.

 Let's make some masala chai chocolate bark tea lovers!

Quick Cornbread

This is a basic and quick recipe you can whip up if you need a side for your weeknight stew or soup. You can adjust things slightly to suit your preferences and still get good results.

Yield: 10-12

Author: Dontmissmyplate

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Quick Cornbread

Cornbread, or chimodo as I knew it growing up is common in many Zimbabwean households as a cheap, easy, filling tea time snack, perfect for guests. that version on the drier, denser side. In the US, it tastes sweeter, with added moisture and ingredients ranging from chopped jalapenos and honey to sweet corn kernels. This recipe meets in the middle. It seems like something in between is when you get some of the best tasting cornbread!

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 cups buttermilk
• 1/3 cup butter, melted
• 1 1/2 cups cornmeal, coarsely ground
• 1/2 cup corn kernels (optional)
• 1 teaspoon salt
• 1 egg
• 2 tablespoons sugar
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk the flour, baking powder, cornmeal, salt, sugar, and baking soda together until evenly mixed.
2. In a separate bowl, beat the egg with the milk and vanilla, add to the dry ingredients. Mix until the batter is smooth.
3. Add the butter and corn kernels or creamed corn, mix until well incorporated.
4. Bake at 400F for 30 minutes or until a toothpick comes out clean in the center - you may need an extra 5-10 minutes. Set aside to cool before slicing.
5. Serve warm with butter and honey.

Nutrition Facts

Calories

205

Fat (grams)

7.8 g

Carbs (grams)

29.7 g

Sugar (grams)

4.6 g

Protein (grams)

4.9 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Coconut Pecan Tarts

With coconuts being plentiful it makes sense that these tartlets are a sweet snack enjoyed on the island. They're spiced with a bit of nutmeg and sweetened with brown sugar. I add the pecans for crunch and to give them the pecan pie taste loved by so many. Gizzadas usually come in regular pastry that is pinched on the sides. The other crunch element comes from the phyllo dough, which is also meant to mimic the pinched pattern. I think it adds some more life and the cups hold just fine, enjoy!

Hummingbird Cake

The cake was initially used to promote tourism to the Caribbean. I love food that has a story, but what drew me to exploring the recipe was its likeness to my go-to carrot cake recipe. Also, who doesn’t love pineapples and bananas?  It’s a delicious, moist cake that pairs wonderfully with coffee or tea! Plus, it's easy to make.

Homemade Crunchy Granola

Do you like peanuts? Have a taste for almonds? Addicted to cranberries? Throw them in! This, like many of my other recipes, is merely a guideline. When you are low on ingredients, the key element is the rolled oats. You should probably have those stocked somewhere anyway! They are a great source of fiber.

Super Moist Grapefruit Pound Cake

I thoroughly enjoy pound cake for tea time or in the morning with some coffee, it always hits the spot. Marble or lemon pound cake is often my default, the latter in the warmer months like springtime. However, that isn’t the only citrus fruit you can use to add a fresh tang to your loaf!

Spicy Peanut Brittle

Creamy Coconut Milk Tart (Melktart)

Milk tart, or melktert, is one of my all-time favorite desserts. It brings back so many memories of my mom in the kitchen, making silky custard, pudding, jelly, and cakes while I watched and learned. As a child, custard (packaged!) in particular was one of the first desserts I ever started making on my own, so it was no surprise that milk tart quickly became a comfort food I could never pass up. The buttery crust, creamy filling, and cinnamon (sometimes stronger, sometimes lighter) are simple but so satisfying.

For these versions, I’ve added a twist by using coconut milk in the filling (and toasted coconut flakes in the crust in the first version) for a subtle, unique flavor that enhances the sweet, nutty, tropical notes of the milk tart. I also made the custard slightly richer and creamier than the traditional version, so slices may be a touch softer than the classic, but the indulgent texture is intentional and totally worth it. In the second option, I swapped the traditional pastry for my favorite oatmeal crust to give it extra texture, thickness, and heartiness. Whether you’re a lifelong custard lover or just discovering this South African-inspired classic, it’s worth every bite.

Yield: 8-10

Author: Dontmissmyplate

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Creamy Coconut Milk Tart

Classic South African milk tart (melktert) with a creamy coconut custard and an optional oatmeal crust for added texture. Sweet, comforting, and custard-forward—perfect for dessert lovers. This version is slightly richer and creamier than traditional milk tart, which may make slices less “perfectly set” than older recipes, but it delivers extra indulgence and flavor.

Prep time: 20 MinCook time: 30 MinInactive time: 3 HourTotal time: 3 H & 50 M

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Ingredients

Biscuit Crust:

• 1 ½ cups coconut tennis biscuits (18–20 biscuits)
• 3 tbsp toasted coconut flakes
• 1 tbsp granulated sugar
• Pinch of salt
• ½ cup butter, melted (add more 1 tbsp at a time if needed)

Filling:

• 1 ¼ cups whole milk
• ¾ cup coconut milk
• ½ cup condensed milk
• 2 tbsp granulated sugar
• 3 tbsp cornstarch
• 2 eggs
• 1 tbsp butter
• 1 tsp vanilla extract
• ¾ tsp cinnamon
• Pinch of nutmeg
• Pinch of cardamom

Oatmeal Crust (*Alternative):

• 1¾ cups rolled or quick-cook oats
• 2½ sticks cold butter, cubed
• ²⁄₃ cup flour
• ²⁄₃ cup brown sugar
• 1 tsp salt
• 1 tsp cinnamon

Instructions

Biscuit Crust:

1. Preheat oven to 325°F (160°C).
2. Set aside the toasted coconut flakes.
3. Pulse the biscuits in a food processor until they resemble coarse sand. Alternatively, crush them in a ziplock bag with a rolling pin.
4. Add the toasted coconut and give the mixture a few more pulses (or a good mix) to integrate everything.
5. Transfer the crushed biscuits to a bowl and mix in the sugar, salt, and melted butter until the mixture resembles damp sand and holds together when pinched. Add more butter 1 tbsp at a time if needed. It should not be too wet or too dry.
6. Press the mixture evenly into a pie dish, using a cup to press the base and your fingers to shape the sides.
7. Chill in the fridge for 10–15 minutes, then bake for 10–12 minutes. Cool while preparing the filling.

Filling:

1. In a small saucepan, heat the whole milk and coconut milk over low heat until steaming. Do not boil. Remove from the heat.
2. In a separate bowl, whisk together the eggs, condensed milk, sugar, and cornstarch until smooth.
3. Slowly whisk the warm milk mixture into the egg mixture a little at a time to temper it. Tempering means gradually warming the eggs so they don’t scramble when exposed to heat.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly for 5–8 minutes, or until it thickens and coats the back of a spoon.
5. Remove from the heat and stir in the butter, vanilla, cinnamon, nutmeg, and cardamom.
6. Pour the filling into the baked crust and bake for 15 minutes.
7. Cool at room temperature for 1 hour, then chill overnight (or at least 2–4 hours if you are short on time).

Oatmeal Crust*

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine oats, flour, brown sugar, salt, and cinnamon. Cut in the cold butter with a pastry cutter until the mixture resembles large breadcrumbs. (Optional: pulse the dry ingredients with butter a few times in a food processor, but keep some texture—don’t over-process into a fine powder.)
3. Press the mixture evenly into a greased 9-inch pie tin using the bottom of a measuring cup to compact the base and the sides.
4. Bake for 15–20 minutes, until the crust is lightly browned and slightly crispy.
5. Optional: To prevent shrinking or puffing, weigh down the crust with dried beans or pie weights on a piece of parchment paper while baking. If the crust does puff or shrink slightly, press it back into place gently while still warm.
6. Let the crust cool completely before adding the filling.

Notes

For the oatmeal crust:

• Make sure butter is cold, this helps create that tender, crumbly texture.
• Pressing the crust evenly and firmly is key; uneven thickness can cause it to bake inconsistently.
• Using rolled oats gives a chewier, more textured crust, while quick-cook oats yield a slightly softer crust.

For 'classic' milk tart:

• Custard consistency: Make sure to whisk the cornstarch and eggs thoroughly before combining with warm milk to avoid lumps. The custard should coat the back of a spoon when fully cooked.
• Baking the tart: Keep an eye on the tart while baking—the filling should set but remain slightly wobbly in the center; it will firm as it cools.
• Crust options: You can use a traditional shortcrust pastry or swap in an oatmeal crust for extra texture and heartiness.
• Coconut twist: Using coconut milk adds a subtle tropical flavor, but you can substitute with regular milk if preferred.
• Serving: For neat slices, use a warm knife. Dust with cinnamon just before serving for a beautiful presentation.
• Storage: Store in the fridge, covered, for up to 3 days. Best served chilled or at room temperature.

Nutrition Facts

Calories

320

Fat (grams)

18 g

Carbs (grams)

36 g

Sugar (grams)

20 g

Protein (grams)

6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-bake/2020/5/7/creamy-coconut-milk-tart

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Chocolate Pudding Bites with Oatmeal Crust

Chocolate Chip Peanut Butter Cookies

Lemon Glaze (for cakes, doughnuts, etc.)

Lemon. It took me a while to grow fond of the flavor outside of drinks, but it’s refreshing, tart, and pairs well with creamy textures, seafood, and on pastries, cakes, and doughnuts.

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Malva Pudding Cake with Caramel and Amarula Buttercream Frosting

Amarula Custard

If you’re looking to make a homemade custard with a unique twist, this Amarula custard is the perfect choice. Made with Amarula liqueur, crafted from the fruit of the Marula tree native to Southern Africa, this creamy dessert brings a rich, indulgent flavor to your table.

The naturally sweet, fruity notes of the Marula fruit combine beautifully with the smooth cream base, creating a custard that pairs perfectly with cakes, tarts, or fresh fruit. This recipe is designed to complement our Malva Pudding Cake, adding a luxurious, silky layer that enhances the traditional South African dessert experience. You can serve it warm or chilled, drizzle it over your favorite baked goods, or enjoy it alongside fruit for a simple yet elegant treat.

Easy to prepare yet full of flavor, this Amarula custard is a simple way to bring the taste of Southern Africa into your kitchen and impress family and friends alike. Try it today and experience a truly indulgent dessert that’s both classic and unique.