THIS RECIPE was adapted from Marion Cunningham’s 1987 Breakfast Book, one of our favorite cookbooks. As always, we retain the apple’s peel for flavor, color, and nutrition.
4 T butter
2 large New England apples, cored and sliced
juice from one lemon (3T)
1/2 t cinnamon
4 T confectioners’ sugar
3 eggs, room temperature
1/4 c flour
1/4 c whole wheat flour
1/4 t salt
1/2 c plain yogurt
2 T butter, melted
Preheat oven to 425°F.
Melt 4 T butter in 10-inch skillet. Remove from heat. If skillet is not ovenproof, wrap handle with several layers of tinfoil.
Stir apples and lemon juice together in a large bowl. Mix cinnamon with sugar, add to apples, and toss lightly.
Return skillet to stove on medium heat, and add apples. Cook, stirring often, for 3-4 minutes, until apples are tender but still hold their shape.
In a separate bowl, combine eggs, salt, flours, yogurt, and 2 T melted butter. Stir until smooth.
Spread apples evenly over bottom of skillet, and pour batter on top.
Bake for 20 minutes, until golden and puffy.
Turn onto platter immediately, so apples are on top.
Serve at once.