• 2 tbsp unsalted butter
• 2 medium fresh apples, Pink Lady variety, peeled, thinly sliced
• ¼ cup dark brown sugar, divided
• 1 tsp ground cinnamon, divided
• ¼ tsp ground ginger
• 1 pinch ground nutmeg
• 4 large eggs
• ¾ cup low-fat milk
• ½ tsp vanilla extract
• ¾ cup all-purpose flour
• ½ tsp table salt
• 1 tbsp powdered sugar (confectioner's), for dusting
• 1 medium lemon, cut into six wedges, for serving

1. Preheat oven to 400°F.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serving Size: 1 slice Oven-Baked Dutch-Apple Pancake!