Apple Oven Pancake

Best fall breakfast ever--it is basically a German pancake with sauteed apples in it.  Yum.  We did half for the two of us and ate it right up!  I did not take a picture because we ate it too fast.

Serves 6--from Williams-Sonoma's Essentials of Baking

4 T unsalted butter
4 c diced peeled tart apples (3 medium)
2 T firmly packed golden brown sugar
Juice of 1/2 lemon, strained (I just used about 1 1/2 t lemon juice from a bottle)
1/2 t ground cinnamon
4 large eggs, lightly beat
1 c milk
1 c flour
1 t vanilla
1/8 t salt
powdered sugar for dusting

Position rack in the lower third of the oven and preheat to 425 degrees F.

In a large frying pan over medium heat, melt 2 T of the butter.  Add the apples and saute, turning as needed, just until tender, 5-7 minutes.  Sprinkle with the brown sugar, lemon juice, and cinnamon and stir to combine.  Remove from heat.

Place a baking dish 12 inches in diameter or 9x13 inches in the oven to heat for 5 minutes.  Remove dish , add remaining 2 T butter to it, and tilt the dish to coat the bottom and sides with butter.  (I just put the butter in it before I put it in the oven, like you do for German pancakes.)  Spoon sauteed apples over the bottom of the dish to make an even layer.

In a bowl, whisk together eggs, milk, flour, vanilla, and salt until blended.  Carefully pour batter over hot fruit.  Bake until puffed and golden brown, 20-25 minutes.  Remove from oven and dust with powdered sugar.  Serve immediately.

Would also be good with pears.