This sounded so great, and the flavor was good, but we could not get it to be fully cooked in the 11 inch round baking casserole specified in the instructions. At 25 minutes, the batter was still completely raw. After 35 minutes, we tried some - it tasted good, but it was the texture of a very soft bread pudding. We kept cooking it, but even after 50 minutes, it was still not of an oven-pancake consistency. For this amount of batter, it might work better to make this in three 11 inch casseroles, or maybe in a lasagna pan? I only used one large apple for this sized dish and it more than covered the bottom of it (I would use more apple if I were using a lasagna pan). This served 3 big eaters or 4 light eaters.