Well Made by Kiley

Start by making the crumble.
In a medium bowl, add the cold and cubed butter, flour, and powdered sugar. Use your fingers to start breaking down each cube of butter into pea-sized pieces, until the each ingredient is well incorporated and the mixture is crumbly. Place in the fridge until ready to use.
Adjust an oven rack to the lowest position, and preheat oven to 425F.
Lightly spray a 12” oven-safe skillet with nonstick cooking spray. Set aside.
Then, make your cinnamon swirl topping. In a medium bowl, combine the melted butter, brown sugar, and cinnamon. Whisk until smooth. Set aside until ready to use.
To make the batter for the crust, combine the flour, salt, eggs, and milk in a large bowl. Whisk until combined and the batter is completely smooth.
Pour the batter into the prepared skillet, making sure it evenly covers the bottom of the pan.
Then, take your cinnamon swirl mixture, and drizzle it over the batter in a circular pattern, starting in the middle and working your way out.
Top the surface evenly with the crumble mixture. Bake at 425F for 20-22 minutes or until golden brown.
Remove from the oven and allow to rest for 5 minutes while you make the glaze. In a small bowl, whisk together the ingredients for the glaze until smooth.
Drizzle the glaze over the top of the dutch baby. Serve hot.
Enjoy!