Fruit Cobbler - German Pancake topped 

German pancake meets fruit cobbler!

Into the warmed skillets, melt:
4 oz coconut oil into EACH pan. (Butter burns more easily.)

Divide the apples into the melted coconut oil, evenly dispersing them across the bottom in a single layer. Sprinkle with:
1/4 c packed brown sugar EACH pan
(TWO 1/4 cups)

Saute them on the stovetop at an enthusiastic simmer until the softer ones just begin to break down and the sugars in the apples are prominent.

Pile the apples towards the center of each skillet then pour the batter around the edges then across the apples. This allows room for the pancake to climb the sides without taking the apples with it!

Top with raw walnuts or pecans, which will toast and be crispy and rich.

Bake in a well-preheated (to 500*) convection oven! Bake at convection 400* about 20 minutes until the pancake is good and set.

Drizzle with maple syrup and enjoy.
To serve 4 of us ~
Preheat two 12 inch cast-iron skillets in the oven as it heats up.

Core and cube 6 apples, especially including 4 granny smith and 2 sweeter softer options. In large bowl mix them with some fresh lemon juice, and zest if you can, and just a sprinkle of salt. Set aside.

In the two quart glass measure pitcher measure and whisk:
1 1/2 c milk
7 1/2 oz (1 1/2 c) whole wheat pastry flour
1/4 t salt
1 T sugar

Whisk in:
9 eggs
Set aside.

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