Name: Cinnamon Apple Ricotta Dutch Baby
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 3 eggs; 3/4 cup milk; 3/4 cup flour; 1/4 cup ricotta cheese; 2 apples, thinly sliced; 2 tbsp butter; 2 tbsp sugar; 1 tsp cinnamon; A pinch of salt

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I still remember the kitchen light spilling warm gold over the worn oak table while my mother sliced apples for Sunday dessert. The scent of cinnamon and butter traveled through the open window, and I learned that simple thingseggs, flour, a handful of ricottacan turn an ordinary morning into a small celebration. That memory lives in this recipe.

I grew up learning to cook beside my mother and the women at our church, flipping through stapled recipe cards and swapping tips over steaming pots. Now I’m the voice behind Gemmir Kitchen, a 58-year-old home cook who loves casseroles, skillet dinners, and nostalgic desserts that comfort a family table. I test recipes in real weeknight kitchens and write them in plain, warm steps so anyone can make dinner with confidence.

My kitchen is pork-free by default, and my approach stays simple: use what you have, cook with love, and serve food that makes people come back for seconds. This Cinnamon Apple Ricotta Dutch Baby grew from those momentsan easy skillet recipe that puffs up in the oven and delivers cozy apple-cinnamon flavor wrapped around a tender ricotta base. I like to call it comfort made simple, and it pairs well with a lazy weekend breakfast or an after-school treat.

I’ll walk you through the short ingredient list and the quick steps, point out the little tricks I learned, and offer serving ideas and storage tips so you can make this Cinnamon Apple Ricotta Dutch Baby a regular in your recipe rotation. If you adore ricotta desserts, you might enjoy my soft ricotta coffee cake as a companion recipe; it shares the gentle, creamy texture that makes this Dutch baby so appealing. My goal stays the same: easy, family-friendly recipes tested on a real weeknight, explained in a warm, helpful voice that welcomes beginners and busy cooks alike.

Table of Contents

Why this recipe stands out

This Cinnamon Apple Ricotta Dutch Baby stands out because it turns a few pantry staples into something that looks and tastes like a special treat. The batter mixes quicklyeggs, flour, milk, and ricottaso you can have it in the oven while the coffee brews. The ricotta keeps the center tender and slightly creamy, while the hot oven puffs the edges into a golden, cratered rim that feels like pastry without the fuss. The tart-sweet apple slices caramelize on top and the cinnamon-sugar sprinkle adds that nostalgic warmth that makes everyone gather around the table.

I love how forgiving this Cinnamon Apple Ricotta Dutch Baby is. You can swap apple varieties, change the sweetener, or add a splash of vanilla without losing the dish’s personality. It also scales nicely: make a single skillet for two or a larger pan for a weekend family breakfast. For evenings when you want to keep things simple, this dish comes together with minimal hands-on time, which makes it perfect for busy households. If you like ricotta-based cakes with a soft crumb, try my soft ricotta coffee cake for another comforting optionboth recipes show how ricotta adds richness without heaviness.

I often make this Cinnamon Apple Ricotta Dutch Baby when I want a dessert that doubles as breakfast. It travels well to potlucks and brunches, and it feeds a crowd without complicated techniques. The contrast between the crisp edges and soft center provides a variety of textures in each bite. That little bit of ricotta makes a big difference, and this recipe highlights how the cheese enhances rather than overpowers the apple and cinnamon flavors. Serve it fresh and warm for the best puff and presentation.

Ingredients

3 eggs
3/4 cup milk
3/4 cup flour
1/4 cup ricotta cheese
2 apples, thinly sliced
2 tbsp butter
2 tbsp sugar
1 tsp cinnamon
Pinch of salt

Instructions

Preheat your oven to 425°F and place a 10-inch skillet in the oven to warm while you prepare the batter.
Put the butter in the hot skillet so it melts as the oven heats, watching carefully so it doesn’t burn.
Whisk the eggs, milk, flour, ricotta, and salt in a bowl until the batter becomes smooth and free of lumps.
Carefully remove the hot skillet from the oven and pour the batter into it; it should sizzle slightly when it hits the pan.
Arrange the thinly sliced apples evenly over the batter, then sprinkle the sugar and cinnamon on top.
Return the skillet to the oven and bake for 15 to 18 minutes, until the edges puff up and the top turns golden brown.
Remove the Cinnamon Apple Ricotta Dutch Baby from the oven and serve immediately so guests enjoy the fullest puff and contrast of textures.

How this recipe comes together

When I teach friends to make this Cinnamon Apple Ricotta Dutch Baby, I focus on timing and heat. The oven must be hot so the batter puffs quickly and forms craggy, golden edges while the ricotta-laced center sets softly. The melted butter under the batter helps the bottom brown and adds a nutty note. You will notice the batter feels a little thinner than pancake batter; that’s normal and what allows it to puff up into a light, almost souffle-like rise.

The apple slices soften and caramelize on the top while the oven works its magic. Choose apples that hold some shapeHoneycrisp, Gala, or Braeburn work wellso you retain a pleasant bite against the tender custard. If you want extra caramelization, toss the apple slices briefly in a bowl with the sugar and cinnamon before arranging them on the batter. I often add a tiny pinch of salt to the batter because it brightens the flavors, and that small contrast turns the sweet notes more interesting.

One of the joys of this Cinnamon Apple Ricotta Dutch Baby lies in its speed: it takes only minutes to mix and less than twenty minutes to bake. Meanwhile, you can set the table, fry a few bacon alternatives, or brew tea. For a similar ricotta-forward treat, try my spiced ricotta apple cake, which explores the same apple-ricotta pairing in a loaf form. You’ll find the techniques here translate well to other quick ricotta desserts and breakfasts.

Serving ideas

Serve this Cinnamon Apple Ricotta Dutch Baby straight from the skillet so everyone gets the dramatic puff before it settles. I like to dust it lightly with powdered sugar or drizzle a little warm maple syrup over the top for a classic touch. For a brunch spread, pair it with a simple green salad and a plate of sliced oranges to balance the sweetness. For a dessert presentation, add a scoop of vanilla ice cream or a dollop of whipped cream beside the warm skillet.

If you want to make it more of a main course, add a side of sautéed spinach or roasted winter squash. For a lighter finish, a spoonful of Greek yogurt on the side complements the ricotta and adds a tangy counterpoint. For gatherings, cut the Dutch baby into wedges and place on serving plates with a cinnamon-sugar sprinkle to keep it tidy. The Cinnamon Apple Ricotta Dutch Baby also pairs well with warm coffee or a lightly spiced chai.

If you enjoy ricotta snacks with a bit of crunch, my air fryer parmesan-crusted ricotta bites make a playful appetizer that echoes the creamy ricotta theme. Serving this Dutch baby fresh gives the best texture differences: crisp edges, tender center, and caramelized apples that sing with cinnamon. Guests often ask for the recipe because it feels both special and approachable.

How to store it properly

If you have leftovers, cool them to room temperature and then refrigerate in an airtight container. The Cinnamon Apple Ricotta Dutch Baby keeps well for up to two days, though it will lose some of its original puff. To refresh a slice, warm it in a preheated oven at 350°F for 8–10 minutes; the oven restores some crispness and warms the apples without drying the ricotta center.

Avoid microwaving if you want to preserve texturemicrowaves soften the edges and make the batter gummy. For longer storage, you can wrap slices tightly and freeze them for up to one month; thaw in the refrigerator overnight before reheating in the oven. When reheating from frozen, give it a few extra minutes in the oven to ensure the middle warms through without burning the edges.

If you plan to prepare the batter ahead, mix it and keep it refrigerated for a few hours, but don’t add the apple slices until you pour and bake. The apples release moisture over time and that can alter the batter’s behavior. For the best balance of convenience and quality, I recommend baking just before serving whenever you can.

Easy tips to improve this dish

Use room-temperature eggs and milk so the batter blends smoothly and puffs evenly. If your batter has lumps, strain it quickly through a fine-mesh sievethis step takes seconds and makes a noticeable difference. Preheat the skillet in the oven so the batter meets a hot surface; that initial shock produces the dramatic rise that defines a great Cinnamon Apple Ricotta Dutch Baby.

Slice the apples uniform in thickness so they cook at the same rate; very thin slices will crisp too much, and thick slices may remain underdone. Add a pinch of nutmeg or a drop of vanilla to the batter for a warm, aromatic lift. If you want a crunch, sprinkle chopped toasted almonds on top in the last five minutes of baking.

For a dairy-free variation, you can try a plant-based milk and a soft dairy-free ricotta alternative, though the texture will differ. If you like richer flavor, fold a bit more ricotta into the batter or top slices with a smear of ricotta sweetened with honey. For inspiration with ricotta in desserts and small bites, see my almond lemon ricotta cake with lemon glaze and my almond velvet ricotta pillows for ideas that adapt well.

Questions you might have

Q: Can I use a different fruit instead of apples?
A: Yes. Pears, peaches, or thinly sliced plums work well. Keep the slices relatively thin so they cook through in the 15–18 minute bake time. If you choose a juicier fruit, pat the slices dry with a paper towel before arranging them on the batter to avoid making the center too wet. The Cinnamon Apple Ricotta Dutch Baby adapts nicely to seasonal fruit changes and remains comforting with other options.

Q: What size skillet should I use?
A: A 10-inch ovenproof skillet gives the ideal depth and edge structure for the batter to puff evenly. If you use a smaller or larger pan, watch the baking time: smaller pans may need a minute or two longer, and larger pans may need slightly less. Cast-iron skillets give the best browning, but any ovenproof skillet will do. The important part is maintaining that initial hot pan so the batter sets quickly.

Q: Can I make the batter ahead of time?
A: You can mix the batter a few hours before baking and keep it covered in the refrigerator. Hold off on adding the apple slices until just before you bake. Chilling the batter can slightly reduce the rise, but it remains a practical option for busy mornings. When ready to bake, warm the skillet, add the butter, and pour in the batter with fruit toppings for a fresh finish.

Q: How do I get the center creamy but fully cooked?
A: The trick lies in a hot oven and precise timing. Bake until the edges are puffed and golden and the center looks set but slightly jigglyresidual heat will finish it. Avoid overbaking, which can dry the ricotta center. Serve immediately to enjoy the contrast between the golden edges and the soft middle of the Cinnamon Apple Ricotta Dutch Baby.

Conclusion

If you want a berry-twisted take or a ricotta cream variation to compare, this Apple Berry Dutch Baby with Ricotta Cream Recipe – Great Eight offers a lovely companion idea and shows how nimble Dutch baby recipes can be. With just a few pantry ingredients and a hot oven, the Cinnamon Apple Ricotta Dutch Baby brings cozy flavor, easy technique, and a little theater to your breakfast or dessert tablecomfort made simple.

Cinnamon Apple Ricotta Dutch Baby