Apple Pandowdy is a recipe I’ve been wanting to bake for some time now. I just love the name don’t you? It’s a classic North American dessert, created in the 19th century, and is basically an apple pie, but the pastry or ‘dough’ is placed on top of the filling in pieces or dropped by spoonfuls, rather than rolling out a top crust.
There are a couple of variations of this recipe. Martha Stewart’s version of apple pandowdy, which is more like an apple pie, with squares of piecrust on top, and then there is the Taste of Home version, and that’s the recipe I’ve re-created here that looks more like an apple cobbler.
I like the apple cobbler version of apple pandowdy for a variety of reasons, but mostly just because it’s a quick and easy dessert to put together and takes less time than making pie crust. And I love baking desserts in cast iron skillets and I really wanted to use these new mini skillets. I think they are so adorable!
- 1 cup packed brown sugar
- 1-1/4 cups all-purpose flour, divided
- 1/2 teaspoon salt, divided
- 1 cup water
- 1 teaspoon lemon juice
- 2 teaspoons baking powder
- 5 tablespoons butter, divided
- 3/4 cup milk
- 5 cups sliced peeled apples
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Whipped cream, optional
- In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook over low heat until thick. Cover and set aside.
- In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside.
- Arrange apples in 9-in. square baking dish; sprinkle with cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Bake at 350° for 55 minutes or until top is brown and apples are tender. Serve warm with cream if desired. Yield: 9 servings.
Did you enjoy this Apple Pandowdy Recipe? If so, please check out my other apple desserts recipes