2 mediumfresh apple(s), Pink Lady variety, peeled, thinly sliced
0.25 cup(s)dark brown sugar, divided
1 tspground cinnamon, divided
0.25 tspground ginger
1 pinchground nutmeg
0.75 cup(s)low-fat milk
0.5 tspvanilla extract
0.75 cup(s)all-purpose flour
0.5 tsptable salt
1 Tbsppowdered sugar, for dusting
1 mediumlemon(s), cut into six wedges, for serving
Preheat oven to 400°F.
Place butter in an 8-in square or 9-in round cast-iron skillet (or you can use a 9-inch pie dish); heat in oven until butter melts.
Remove skillet from oven; add apples and toss to coat. Sprinkle with 2 Tbsp brown sugar, 1/2 tsp cinnamon, ginger and nutmeg. Return to oven and bake until apples are softened and bubbling, 10 minutes.
While apples cook, in a large bowl, whisk together eggs, milk and vanilla extract. Whisk in flour, remaining 2 Tbsp brown sugar, salt and remaining 1/2 tsp cinnamon.
Pour batter over apples. Return to oven and bake until lightly browned and set in middle, 25-30 minutes. Sift powdered sugar over top and serve warm, cut into six pieces, with lemon wedges.