Dutch Puffed Apple Pancake

• unsalted butter↗1⁄4 cup
• large granny smith apple, peeled, seeded, thinly sliced↗1 large
• walnuts, coarsely chopped↗1⁄2 cup
• large eggs↗4 large
• whole milk↗1 cup
• all-purpose flour↗2⁄3 cup
• sugar↗2 tablespoons
• vanilla extract↗1 teaspoon
• ground cinnamon↗1⁄4 teaspoon
• salt↗1⁄8 teaspoon
• dried cranberries↗1⁄2 cup
• packed brown sugar3 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 425 degrees.

2. 2

   Melt butter in a 9 inch glass pie pan in oven.

3. 3

   Arrange apple slices, then walnuts over butter.

4. 4

   Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes.

5. 5

   While the apple mixture is in the oven, using an electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon and salt in a large bowl to blend.

6. 6

   Stir in cranberries.

7. 7

   Remove pie pan from oven.

8. 8

   Lightly spray inside edges of dish with nonstick spray.

9. 9

   Pour batter into dish.

10. 10

    Sprinkle brown sugar over batter.

11. 11

    Bake until center is set and edges are puffed and slightly browned, about 25 minutes.

12. 12

    Serve with warm maple syrup.