This easy recipe dates to the colonial era and is grain and gluten free. It's lightly sweetened, so makes a perfectly suitable breakfast as well as an easy dessert.
In an 8-inch cast iron skillet, melt butter over medium heat on the stove top.
Arrange apples as desired, remembering that the apple tansey will be flipped and the bottom will become the top. Once apples are arranged, allow to caramelize over the heat as you prepare the egg mixture.
Transfer skillet to the oven and cook under the broiler an additional 2 to 3 minutes until the egg is completely cooked and top is lightly browned.
Remove skillet from oven. Set a large, flat plate over the top of the skillet and carefully flip over to release the tansey onto the plate.
Vanilla extract can be substituted for the rose water but it will change the flavor of the apple tansey.