Dutch Apple Pancake

I still want to fiddle with this recipe a bit. I made a single serving version (1/4 the recipe - pictured); I'm also not wild about the oat crumble in this recipe. I generally love a good crumble, and I saw some Dutch Apple Pancake recipes that included it, so I thought I'd try it that way. But I think I might prefer to just let the apples shine on their own. The crumble adds another dimension for sure, but in my opinion kind of weighs things down. With the whipped egg whites, I was anticipating a fluffier finished product.

Ingredients
6 eggs, separated
1 C milk
½ C heavy cream
1 tsp vanilla
½ C flour
¹/₃ C sugar
¾ tsp salt
½ C rolled oats
½ C brown sugar
1 tsp cinnamon

½ C + 1 T butter
4 Granny Smith apples

Directions
Preheat oven to 375° F.

Combine egg yolks, milk, cream and vanilla in a bowl. Add flour, sugar and ½ teaspoon salt, stirring until well combined. In a separate bowl, beat egg whites into soft peaks. Gently fold in yolk and milk mixture. Set aside.

In a small bowl combine brown sugar, cinnamon and remaining ¼ teaspoon salt, stirring to mix evenly. Add melted butter and mix into a crumble. Spread evenly over the bottom of a 9x13 baking dish, lightly coated with non-stick cooking spray. (If you have a large, oven-safe skillet to bake Dutch Apple pancakes in...even better! But a glass baking dish works fine too.)

Peel, core and slice apples. Melt 1 tablespoon butter in a large skillet; add apples, cooking over medium heat until softened and just beginning to carmelize. Spread apples evenly over crumble already in baking dish.

Gently pour egg mixture over apples. Bake approximately 35-40 minutes (more if your skillet is smaller and the pancakes are thicker, less if thinner...) until egdes are browned and center is only slightly jiggly, but not runny! -- Eggs should be cooked to 155° F.)

Invert to serve.