Side Pannel
APPLE PIE PANCAKE BOWLS CRUMB TOPPING
APPLE PIE PANCAKE BOWLS CRUMB TOPPING
- Recipe Submitted by Parfait on 10/19/2014
Category: Pancakes & Waffles, Pies, Apples
Ingredients List
- German Pancake Bowls
- 1 cup milk
- 1 cup flour
- 6 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup butter, melted
- Apple Filling
- 4 Granny Smith apples, peeled, and chopped
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon lemon juice
- 1/4 cup brown sugar
- Crumb Topping
- 1/3 cup packed light brown sugar
- 1/3 cup all purpose flour
- 1/4 cup oats
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, chilled and cut into pieces
Directions
1. German Pancake Bowls: Preheat oven to 400 degrees and grease cupcake pan.
2. 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.
3. 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.
4. 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.
5. Crumb Topping: While the apples are cooking, combine the sugar, flour, oats, cinnamon, and butter, in a medium bowl. Cut in the butter with pastry cutter, 2 forks, or place mixture in the blender and pulse into the mixture is crumbly.
6. 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.
7. Top with ice cream (optional) and consume.
2. 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.
3. 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.
4. 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.
5. Crumb Topping: While the apples are cooking, combine the sugar, flour, oats, cinnamon, and butter, in a medium bowl. Cut in the butter with pastry cutter, 2 forks, or place mixture in the blender and pulse into the mixture is crumbly.
6. 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.
7. Top with ice cream (optional) and consume.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
