Real Recipes From Real Home Cooks ®

dutch apple baby with blackberry hoisin bacon

(1 rating)
Blue Ribbon Recipe by
Rebecka Evans
Danville, CA

This is my entry for the World Food Championships Recipe Contest Category BACON. This sweet and savory breakfast can also be served as a sideboard brunch dish or as the main event at dinner. Served with additional blackberry syrup and a piping hot cup of coffee; the recipe is scrumptious!

Blue Ribbon Recipe

If you are a fan of Asian fusion dishes, you will love this Dutch baby. Rebecka takes a traditional Dutch baby recipe, adds apples, and infuses blackberry hoisin sauce with the bacon. The bacon is sweet and savory. With chunks of tender apples, there's just the right amount of spice to pull everything together. The blackberry bacon is layered on top of the Dutch baby, so you get a bit of it in every slice. This does take some work and has a lot of steps, but it's a delicious recipe for a special occasion. We served ours with blackberry syrup and fresh blackberries.

— The Test Kitchen @kitchencrew
(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For dutch apple baby with blackberry hoisin bacon

  • 1 lb
    thick slice bacon
  • 1 c
    blackberry jam
  • 1/4 c
    Hoisin sauce
  • 2 Tbsp
    coarse ground mustard
  • 2 Tbsp
    brown sugar
  • 2 lg
    apples (3 cups)
  • 4 Tbsp
    granulated sugar, divided
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground nutmeg
  • 1/3 c
    unsalted butter
  • 3/4 c
    all-purpose flour
  • 1/2 tsp
  • 1 c
  • 1/2 tsp
    vanilla extract
  • 5 lg
  • powdered sugar, garnish
  • maple or blackberry syrup
  • blackberries

How To Make dutch apple baby with blackberry hoisin bacon

  • Mustard, blackberry jam, hoisin sauce, and brown sugar in a bowl.
    For the Bacon: Preheat oven to 500 degrees F. In a small bowl add, mustard, blackberry jam, Hoisin sauce, and 2 tablespoons brown sugar. Stir to combine.
  • Brushing bacon with the blackberry hoisin sauce.
    Place 10 slices of bacon on a parchment-lined baking sheet lengthwise. Pull bacon to stretch about half its original length (this helps with shrinkage during the cooking process). Don't allow the bacon to go over the sheet pan edges. Spoon about 1 teaspoon of jam mixture over each piece of bacon. Using a basting brush, spread the jam mixture to coat the entire side of the bacon. Flip the bacon over and repeat this process.
  • Bacon covered with another piece of parchment paper.
    Cover the bacon with an additional sheet of parchment paper. Place another baking sheet on top of the parchment paper.
  • Baking the bacon.
    To cook, place pans in the oven and par-cook bacon for 5-6 minutes or until hot and bubbling but not browned. Remove from oven and set aside until ready to use. Reduce oven heat to 400 degrees F. Brown remaining bacon slices and crumble for garnish.
  • Slicing peeled and cored apples.
    For the Dutch Baby Batter: Peel and core apples. Cut them into slices. Then slice into halves and thirds (about 3 cups of apples).
  • Skillet in a hot oven with butter.
    Cut butter into chunks and place in a deep cast iron skillet. Put the skillet into the oven for 3-4 minutes or until the butter is melted and the skillet is hot.
  • Sugar, cinnamon, and ginger sprinkled over melted butter in hot skillet.
    In a small mixing bowl combine 3 tablespoons of granulated sugar with cinnamon and ginger. Remove the skillet from the oven. Sprinkle the bottom of the pan with about 1/3 of the sugar mixture.
  • Apples spread on top of the melted butter and sprinkled with cinnamon sugar.
    Carefully spread apples over the bottom of the skillet and sprinkle the remaining sugar over the apples. Put the skillet back into the oven and cook for 5-8 minutes to caramelize apples (you should be able to complete the next step while apples are caramelizing).
  • Batter made with flour, sugar, salt, nutmeg, milk, and eggs.
    While the apples are cooking, whisk together flour, the remaining tablespoon of sugar, salt, and nutmeg in a medium bowl. Gradually add milk, whisking constantly to avoid lumps. When the batter is smooth, beat in vanilla and eggs one by one. Beat by hand for approximately 2 minutes. Let batter rest for 5 minutes.
  • Bacon arranged over the apples and the batter poured into the skillet.
    Remove apples from the oven. Add one strip of bacon to the bottom of the skillet at a time trying not to overlap the pieces. Arrange in a star or spoke pattern so that when sliced each piece will have a slice of bacon cooked into the batter. It may be necessary to cut bacon to fit the skillet. Try not to go over the edge of the skillet to keep bacon from becoming too darkened while cooking. Pour batter over bacon and caramelized apples.
  • Baking the Dutch apple baby.
    Bake in the 400 degree oven for 20 minutes or center is set and the sides are golden brown. The pancake will puff dramatically while baking but fall within a few minutes after baking.
  • Syrup and bacon crumble sprinkled over slices of Dutch Apple Baby.
    Slice pancake into 6 pieces. Sprinkle with powdered sugar and bacon bites. Serve with blackberry or maple syrup.