Big Apple

So if you are from MI I am sure you have gone to OHOP ( i know there are some in other states but i don't know where) If there is an OHOP in your state go and order a big apple and if there isn't then make this. It tastes the exact same as OHOP except less butter I'm sure. The recipe is really simple.

In a saute pan cook 2 thinly sliced apples with 2 tablespoons of butter, when apples are cooked add 1 to 2 tablespoons of brown sugar depending on how sweet you want it.

Whisk the batter (it needs to be whisked well so it will puff, this was my mistake, it puffed but not enough) and pour it over the cooked sugared apples and place it in the oven for about 10 to 15 minutes or until it puffs up.

Just place the whole pan in the oven, make sure not to use a non stick skillet, i don't think they are oven proof, plus the temp is at 450.

When it puffs take it out of the oven and dab 1 to 2 tablespoons of butter on top (depending on what you want) and then sprinkle a mixture of 2 tablespoons of brown sugar and cinnamon. Put it back n the oven for about 10 minutes or until the sugar is melted and gooey. I don't have a picture of the finished product but it tasted good.

Written Recipe from Gale Gand:

• 3 tablespoons unsalted butter
• 2 large apples, peeled, cored, and sliced 1/4-inch thick
• 1/4 cup light brown sugar, packed
• 3 eggs
• 1 teaspoon granulated sugar
• Pinch salt
• 1/2 cup whole, 2 percent fat, or 1 percent fat milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon cinnamon
• 2 lemon wedges

Directions

Preheat the oven to 450 degrees F. In a large ovenproof skillet (preferably with curved sides), melt 2 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 2 tablespoons of the brown sugar and stir to combine.

In a medium bowl, whisk together the eggs, sugar, salt, milk, and flour. Pour this batter over the apples in the skillet, transfer to the oven, and bake until puffy, about 10 minutes. Meanwhile, in a small bowl, mix the cinnamon and remaining 2 tablespoons brown sugar. Cut the remaining tablespoon of butter into pieces. When the pancake puffs, remove from the oven, dot with butter, sprinkle with cinnamon sugar, and return to the oven to bake until browned, about 10 minutes more. As the pancake comes out of the oven, squeeze the lemon wedges over the top. Serve in wedges right out of the pan.