If you adore coconut’s flavor and aroma, you’ll adore this dairy-free rice pudding. And if milk or cream makes your stomach feel uncomfortable, this is a nice, healthful substitute. Serve simple or with a sprinkle of cinnamon, fruit, or nuts.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅔ cup Mott’s® Original Applesauce
- 4 eggs, lightly beaten
- 4 tablespoons melted butter, divided
- ⅔ cup all-purpose flour
- 1 tablespoon granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar (Optional)
- 1 tablespoon all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 2 teaspoons butter
Instructions
- 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.
- Make it a savory dish with sliced prosciutto and cheese and vegetables, or amp up the apple with a warm apple topping.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 200 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 10 g |
| Sodium | 197 mg |
| Sugars | 14 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy recipe! I did not heat the applesauce, just added it to the blender. I also did not use the powdered sugar- Instead of the topping, I cut up a couple of apples and cooked them until soft with a little water, cinnamon and sugar. Nice for autumn brunch with scrambled eggs and bacon!
I’m sorry but this came out really bad. I don’t think the measurements for the ingredients are correct. It bubbled up in the middle & looked really good at first, but it was extremely flat & burned on the bottom. I followed the recipe to the letter so I know I did nothing wrong. I’ve made several Dutch babies in the past few weeks that have never failed, so I am going to stick with the one that works for me.
Nowhere near as good as the other dutch baby recipe I use. I had applesauce I needed to use up so I decided to try this one. I was trusting the recipe as written, but it’s definitely wrong. This recipe has you not cooking the streusel topping. It literally says “serve immediately” after putting the topping on, adding a foul raw flour taste to the final recipe. And with the mixing as written, my pancake came out extremely dense, and not sweet enough. Never making this version again.
I had to rate this because it seems an undiscovered allrecipies treasure. 🙂 We really enjoyed this one, its nice to give dutch babies a little more pizazz. I didn’t add the butter at the end, but did add the strudel the last five minutes of baking.
Tasted so good; even the next day!
Had some applesauce that we needed to use up and found this recipe. It turned out so good that we now by applesauce to make this every weekend! The only thing we have modified is not adding powdered sugar (doesn’t need it, it is already plenty sweet), sometimes we add fruit on top like sliced apples or peaches, and we make the streusel drier by adding more flour so it is more crumb-like and we bake it with the streusel for the last 5 mins or so.