Perfect for a brunch or any ol’ time, these individual German Pancakes topped with apples and toasty oat crumble will elevate your breakfast into the stratosphere.
Prep the apples and oat crumble topping ahead of time.
Apples:
Heat a medium skillet over medium heat and melt the 2 tablespoons of butter. Add the apples, cinnamon, and brown sugar, stirring to mix well. Cook until the apples have softened and the liquid thickens, about 8-10 minutes. Set aside or refrigerate overnight for serving the next day.
Crumble:
Combine all the crumble ingredients, the brown sugar, flour, oats, cinnamon, and cold cubed butter in a medium bowl. Work the butter into the ingredients with a pastry cutter, a pair of forks, or your fingers until the mixture resembles crumbs. Set aside or refrigerate overnight for serving the next day.
Pancakes:
Begin preheating the oven to 400° F (204° C). Grease a 12 well muffin pan well with floured baking spray, butter then dusted with flour, cooking spray then flour, or butter in combination with cooking spray.
Add all of the pancake ingredients except for the melted butter, the milk, flour, eggs, salt, and vanilla into a large bowl, a blender, or a food processor and whisk or blend until everything is well combined. Add the butter and whisk or blend again.
Divide the batter between the 12 wells of the muffin pan and bake for 20 minutes on the middle rack or until the edges are golden brown. They will puff tremendously in the oven then collapse when removed.
Assembly:
Remove the muffin pan from the oven when the pancakes are ready. Move an oven rack to the second spot below the top and turn on the broiler.
Top the pancakes with the sautéed apples divided evenly then top each apple-topped pancake with the crumble.
Place the muffin pan under the broiler until the crumble browns nicely, rotating and shifting the pan as necessary for even browning.