Both Ecover and Chef Ron Oliver concur: when you cook with locally-grown, natural ingredients, the result is a gastronomical delight that is as healthy as it is mouthwatering! Fresh blueberries (filled with antioxidants) and juicy apples are the organic stars in  this easy-to-make (and easy-to eat!) breakfast “pancake” that Chef Oliver calls “Blueberry Apple Studded Dutch Baby.”  Enjoy!

Blueberry Apple Studded Dutch Baby

Ingredients:

4 eggs
1 cup milk
1 teaspoon vanilla extract
⅔  cup all-purpose flour
2 tablespoons granulated sugar
⅛  teaspoon salt
3 tablespoons unsalted butter
3 large apples, peeled, diced
½  teaspoon ground cinnamon
1 cup fresh blueberries

Yield:  4 servings

Instructions:

Preheat oven to 425 degrees. Add eggs, milk, vanilla extract, flour, sugar and salt to blender. Blend until smooth, about 20 seconds. Set aside. Add butter to large ovenproof skillet over medium high heat. When butter is melted, add apples. Cook, stirring often, until apples are soft and any excess liquid in skillet has evaporated, about 4 minutes. Stir in cinnamon. Turn off heat. Immediately pour egg mixture into skillet. Sprinkle evenly with blueberries. Place in oven. Bake until puffed up and lightly golden on top, about 20 minutes. Transfer to center of dining table for your guests to admire before slicing into wedges! Serve with real maple syrup, honey, jam, and/or whatever else your heart desires.

Chef’s Note: It works wonderfully in a cast iron skillet, but any ovenproof skillet will do. And if you don’t have an ovenproof skillet, just cook the apples in a pan on the stove then transfer them to a deep baking dish and proceed as directed. You can add or substitute other fresh and dried fruits as you wish. 

Images via bog.farmerd.com and blog.americanfeast.com