Apple Crisp Oven Pancake Food

APPLE CRISP RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine flour, oats, cinnamon and brown sugar. Cut in butter until mixture has a crumbly texture. Set aside.
• Grease the sides and bottom of a 13x9 baking dish.
• In a small bowl, combine remaining sugar, cinnamon and cornstarch.
• Place chopped and peeled apples into a large bowl. Drizzle lemon juice over apples and stir to combine. Sprinkle sugar, cinnamon and cornstarch mixture over apples and stir to combine well.
• Pour apple mixture into prepared pan. Top with crumb mixture.
• Bake for 45-50 minutes. Remove from oven and allow to cool slightly.
• Place each serving in a bowl and top with a scoop of vanilla ice cream and caramel sauce. Store any leftovers in the refrigerator, and reheat individual servings if desired.

OLD-FASHIONED APPLE CRISP

Steps:

• Heat oven to 375°F.
• Place apples into ungreased 8-inch square baking dish.
• Combine brown sugar, oats, flour and cinnamon in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle sugar mixture over apples. Bake 25-35 minutes or until apples are tender and topping is golden brown.
• Serve warm with ice cream, if desired.

APPLE CRISP PANCAKES

Steps:

• In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.
• In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.
• For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablespoons and Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.
• To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.

APPLE CRISP OVEN PANCAKE

Steps:

• 1. Heat oven to 350^ degrees. Grease 9x13-inch baking pan and set aside. Mix oats,Bisquick,sugar, butter and cinnamon. Set aside.
• 2. Beat remaining ingredients with whisk until well-blended. Pour into prepared pan.Spread evenly. Sprinkle with oats mixture. Bake until light golden brown, about 20-25 minutes. Serve warm with ice cream or whipped topping. ---Another great topping is to spoon some sweetened condensed milk over this, instead of the ice cream or topping.

BEST APPLE CRISP EVER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9 inch square baking pan, mix sliced apples with brown sugar. In a large bowl, mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. Spread evenly over apples.
• Bake in preheated oven for 30 to 40 minutes, or until topping is golden and crisp.

BAKED APPLE PANCAKE

Steps:

• Preheat oven to 425 degrees. Beat eggs until light and fluffy in a medium size bowl.
• Add milk, vanilla and a few dashes of cinnamon.
• Add flour and beat for 30 seconds into a light batter.
• Set aside.
• Mix together the sugar and cinnamon.
• Melt butter in skillet then add sugar mixture.
• Immediately add sliced apples stirring to coat evenly.
• Cook apples 3 minutes on medium heat, stirring to coat.
• Remove from heat and pour in egg batter, arranging the apples evenly on top.
• Sprinkle with a little more cinnamon.
• Bake in a 425 degree oven for 13-15 minutes (it will puff up).
• Remove from oven and sprinkle with powdered sugar.
• Cut into 4 wedges and serve hot with lemon wedges and butter, or with maple syrup (or both).

DUTCH OVEN-PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
• Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.

DUTCH OVEN APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine apples and brown sugar in a large Dutch oven.
• Bake for 30 minutes.
• Combine milk, flour, and oats. Pour mixture over apples and brown sugar.
• Bake for 1 hour. Serve.

APPLE DUTCH BABY OVEN PANCAKES

Steps:

• Gather the ingredients.
• Heat the oven to 425 F. Put a cast-iron or ovenproof 9- or 10-inch skillet in the oven.
• In a bowl, combine the apple slices with brown sugar and cinnamon; toss gently to coat well.
• In another bowl, mix flour with salt. In a large cup or small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.
• Pour the wet ingredients into the bowl of dry ingredients, and whisk until just combined.
• Carefully take the hot cast iron pan from the oven, set it on a cooling rack, and add remaining butter; swirl to coat the bottom of the pan.
• Arrange apple slices over the bottom of the pan.
• Pour batter over apple slices.
• Bake for 25 to 30 minutes, until puffed and lightly browned.
• Serve with syrup or sprinkle with confectioners' sugar.