Fruit Cobbler - German Pancake topped 

German pancake meets fruit cobbler!

In the warmed pans, in a generous amount of coconut oil, divide the apples 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 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 ~
Into two 12 inch cast-iron skillets gently melt:
1 stick (1/2 c) unsalted butter into EACH pan. (2 sticks total)

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 one quart silicone measure pitcher measure and whisk:
1 1/2 c milk
9 eggs
1 1/2 c flour (7 1/2 oz)
1/4 t salt
1 T sugar
Set aside.

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