Dutch Apple Baby Recipe
- 2/3 cup Mott's® Original Applesauce
- 4 eggs, lightly beaten
- 4 tablespoons melted butter, divided
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar (optional)
- Streusel Topping:
- 1 tablespoon all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 teaspoons butter
- Preheat oven to 400 degrees F (200 degrees C).
- Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
- Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
- Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
- Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
- Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.
