Dutch Baby with Apple and Cranberry Compote

By ghinman

Ingredients

• 2 Pink Lady apples, peeled, cored and cut into 1/4 in. slices
• 3/4 cup, fresh or thawed frozen cranberries
• 1/4 cup, plus 1 Tbs. granulated sugar
• 14 tsp. cilnnamon
• 5 Tbs. unsalted butter
• 1/2 cup, water
• 3 eggs
• 3/4 cup, all purpose flour
• 1/4 tsp. salt
• 3/4 cup, milk
• confectioners sugar for dusting
• Maple syrup for serving

Preparation

Step 1

In a bowl, stir together the apples, cranberries, the 1/4 cup of granulated sugar and the cinnamon. In a 9 in. skillet over med. heat, melt 2 Tbs. of the butter. Add the apple mixture and saute until the apples are tender and the cranberries have broken down, about 12 min., adding the water halfway through cooking. Remove from the heat.
Put an 11 in. skillet or ovenproof saute pan in a cold oven. Preheat the oven to 400 degrees. Meanwhile, put the eggs in a blender and blend on med. speed until very frothy, about 1 min. Add the flour, salt, 1 Tbs. granulated sugar and the milk and blend on med. speed for 2 min., stopping the blender to scrape the sides as needed. When the oven is preheated, put the remaining 3 Tbs. butter in the hot skillet and return it to the oven until the butter melts; do not let it brown. Carefully pour the batter into the hot skillet, then distribute the apple, cranberry mixture evenly on top. Bake until the Dutch Baby is lightly browned and the sides have risen, about 25 min. Remove the skillet from the oven, dust with confectioners sugar and serve immediately with maple syrup.