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Enjoy this recipe from Our Best Breakfast & Brunch Recipes.
Submitted by: Vickie from Gooseberry Patch
1⁄4 c. butter, melted
1 Granny Smith apple, peeled, cored and thinly sliced
1⁄2 c. chopped walnuts
4 eggs
1 c. milk
2⁄3 c. all-purpose flour
2 T. sugar
1 t. vanilla extract
1⁄4 t. cinnamon
1⁄8 t. salt
1⁄2 c. sweetened, dried cranberries
3 T. brown sugar, packed
Optional: maple syrup
Spread butter in a 9" glass pie plate; arrange apple slices and walnuts over butter. Bake at 425 degrees for about 5 minutes, until apples begin to
soften and walnuts are lightly toasted. Beat together eggs, milk, flour, sugar, vanilla, cinnamon and salt in a large bowl with an electric mixer at medium speed. Stir in cranberries. Remove pie plate from oven; spray inside edges with non-stick vegetable spray. Pour batter over apples and walnuts; sprinkle with brown sugar. Bake, uncovered, at 425 degrees for about 25 minutes, until center is set and edges are puffed and golden. Cut into wedges and serve immediately with maple syrup, if desired. Makes 4 servings. | |
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Spread butter in a 9" glass pie plate; arrange apple slices and walnuts over butter. Bake at 425 degrees for about 5 minutes, until apples begin to
soften and walnuts are lightly toasted. Beat together eggs, milk, flour, sugar, vanilla, cinnamon and salt in a large bowl with an electric mixer at medium speed. Stir in cranberries. Remove pie plate from oven; spray inside edges with non-stick vegetable spray. Pour batter over apples and walnuts; sprinkle with brown sugar. Bake, uncovered, at 425 degrees for about 25 minutes, until center is set and edges are puffed and golden. Cut into wedges and serve immediately with maple syrup, if desired. Makes 4 servings. |
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