Adapted from The Little House Cookbook by Barbara M. Walker.
This dessert is like a fluffy cobbler, with sweet and tangy apples baked inside it.
It is very important that the apples bake 25-30 minutes before you pour the batter around them. My first batch was very soggy after it cooled. I think the apples released too much juice because they hadn’t baked long enough. Also, for the life of me, I could not whip eggs till they were no longer liquid, so I have provided a more modern alternative below.