German Pancake Bowls
- 1cup milk
- 1cup AP flour
- 6 eggsat room temperature
- 1/2teaspoon salt
- 1teaspoon vanilla extract
- 1/4cup unsalted butter, melted
- 4 Granny Smith apples, peeled, and chopped
- 2tablespoons butter
- 1/2teaspoon cinnamon
- 1/2teaspoon lemon juice
- 1/4cup light brown sugar, packed
- 1/3cup light brown sugar, packed
- 1/3cup AP flour
- 1/4cup oats
- 1/2teaspoon ground cinnamon
- 3tablespoons unsalted butter, chilled and cut into pieces
German Pancake Bowls: Preheat oven to 400 degrees and grease muffin tin with nonstick cooking spray with flour in it (or grease and flour pan OR use nonstick cooking spray AND melted butter).
In a large bowl, or your blender, combine all of the German Pancake ingredients except the butter and blend (or whisk) until smooth. Add butter and blend until well combined.
Add batter to the tins using a 1/4 cup measuring cup. Bake for 20 minutes or until golden brown around the edges. They will be VERY puffy but will deflate as they cool.
Apple Pie Filling: While the pancakes are baking and resting, melt 2 tablespoons butter in a large skillet over medium heat. Add apples, cinnamon, lemon juice and brown sugar and cook, stirring occasionally, until apples are tender and the liquid is absorbed, approximately 8-10 minutes.
Crumb Topping: While the apples are cooking, combine the sugar, flour, oats, cinnamon, and butter, in a food processor and pulse into the mixture is crumbly. Alternatively, you can place in a medium bowl and cut in the butter in with a pastry cutter or 2 forks until crumbly.
Assemble: Evenly spoon cooked apples into German Pancake Bowls then top with the Crumb Topping (its okay if it gets messy!). Broil on the 2nd rack (approximately 10 inches from broiler) for 3-6 minutes, rotating pan half way through so the topping browns evenly. Remove when crumbs are golden.
Top with ice cream (optional) and consume.