APPLE AND CRANBERRY PANDOWDY
This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Number Of Ingredients 15
Steps:
- Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1 tablespoon ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 2 weeks). On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, about 20 minutes.
- Make filling: Preheat oven to 375 degrees. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking dish; dot with butter. Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture. Brush dough with cream and sprinkle with coarse sugar. Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 286 g, Fat 12 g, Fiber 3 g, Protein 2 g
DRIED APPLES
Provided by Food Network Kitchen
Time 2h5m
Yield 4
Number Of Ingredients 0
Steps:
- Cut an apple in half and scoop out the seeds with a spoon. Slice into 1/4-inch-thick rounds. Lay on a greased baking sheet and bake at 200 degrees F until dry, 2 to 3 hours.
APPLE AND RHUBARB PANDOWDY
Make and share this Apple and Rhubarb Pandowdy recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°; butter a 9-inch deep dish pie pan or cast-iron skillet or a 9-inch square baking pan.
- Toss the apples, rhubarb, lemon zest, and lemon juice together in a big bowl.
- Separately, rub together the brown sugar, cornstarch, cinnamon, and salt; then add to the fruit mixture; stir to combine.
- Transfer the mixture to the prepared pan.
- Roll out pie pastry to roughly the same size of the pan; top the apples and rhubarb with the pastry, tucking in any excess pastry between the fruit and the side of the pan.
- This is a rustic dessert, so there is no need to spend any extra time making it look fancy.
- Cut a few steam vents in the crust, then place the pandowdy on a baking sheet to collect any drips.
- Bake for 20 minutes, then turn the oven down to 350° and bake for 25-30 minutes, or until the crust is golden and the fruit is bubbling around the edges or through the steam vents.
- Cool the pandowdy for 1 hour before serving, topped with a scoop of vanilla bean ice cream.
- Storage: covered with a tea towel, the pandowdy will keep at room temperature for up to 3 days.
Nutrition Facts : Calories 150, Fat 1.7, SaturatedFat 1, Cholesterol 3.8, Sodium 85.8, Carbohydrate 34.8, Fiber 3.2, Sugar 26.5, Protein 1.1
APPLE PANDOWDY
This apple pandowdy, which comes from a very old cookbook, is tangy and delicious. -Doreen Lindquist, Thompson, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium 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 a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.
Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 304mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE AND DRIED CRANBERRY CRISP
It is a great comfort food. Nothing beats homemade. Best served with French vanilla ice cream. Looking forward to other combinations and comments.
Provided by Freya Petersen
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 18
Steps:
- Place a rack in the middle position in the oven and preheat to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Line a baking sheet with aluminum foil.
- Combine apples, dried cranberries, 1/2 cup flour, 1/2 cup white sugar, lemon juice, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg together in a bowl until apples and cranberries are well-coated; spread filling into the prepared baking dish.
- Mix oats, brown sugar, 1/2 cup flour, 1/2 cup white sugar, butter, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, baking soda, baking powder, and salt together in a bowl using your hands until well-mixed; sprinkle over the filling. Place baking dish on the prepared baking sheet.
- Bake in the preheated oven until filling is bubbling and topping is golden brown, 55 to 60 minutes. Remove baking dish from oven and cool crisp for 15 minutes before serving.
Nutrition Facts : Calories 563.4 calories, Carbohydrate 110.9 g, Cholesterol 30.5 mg, Fat 13.6 g, Fiber 9.6 g, Protein 5.1 g, SaturatedFat 7.7 g, Sodium 216.9 mg, Sugar 75.3 g
MAPLE APPLE PANDOWDY WITH DRIED CRANBERRIES
Provided by Carolyn Beth Weil
Categories Dessert Thanksgiving High Fiber Dried Fruit Apple Fall Family Reunion Maple Syrup Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- For filling:
- Position rack in bottom third of oven; preheat to 350°F. Mix first 5 ingredients in 13x9x2-inch oval baking dish. Dot butter over apple mixture.
- For crust:
- Place crust atop filling. Fold dough edges under; crimp decoratively. Using small knife, cut eight 1-inch squares in crust, spacing apart and cutting through crust but leaving squares in place.
- Bake until crust is dry but still pale, about 35 minutes. Increase temperature to 400°F. Sprinkle crust with 1 tablespoon sugar; continue to bake until apples are tender, crust is golden, and juices bubble, about 35 minutes (mixture will be syrupy). DO AHEAD: Can be made 2 days ahead. Cool, cover, and chill. Rewarm uncovered in 300°F oven 20 minutes. Cool 15 to 20 minutes. Serve warm with ice cream.
DRIED CRANBERRY AND APPLE CRISP
Categories Dessert Bake Kid-Friendly Quick & Easy Cranberry Apple Cinnamon Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a small saucepan simmer the cranberries, the cinnamon stick, and the water for 10 minutes. Drain the cranberries and remove the cinnamon stick. In a small bowl blend the flour, the brown sugar, the salt, and the butter until the mixture resembles coarse meal and toss the mixture well. Peel, core, and slice the apples thin and in a buttered 9- by 13-inch glass dish toss them with the cranberries. Sprinkle the brown sugar mixture over the fruit and bake the crisp in a preheated 400°F. oven for 25 minutes, or until the apples are tender and the topping is golden.
APPLE PAN GOODY
I found the recipe for this unique casserole years ago and adapted it to my family's taste. Dotted with dried cranberries, the tender apple bake is sweetened with brown sugar and a little cinnamon. We enjoy it on breakfast buffets, but it also makes a fun side dish, particularly with a pork entree. -Jeanne Bredemeyer, Orient, New York
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the apples, cranberries, brown sugar and 3/4 teaspoon cinnamon in butter until apples begin to soften, about 6 minutes. Transfer to a greased 13x9-in. baking dish., Place the eggs, orange juice, flour and salt in a blender; cover and process until smooth. Pour over apple mixture. Sprinkle with sugar and remaining cinnamon. , Bake, uncovered, at 425° until a knife inserted in the center comes out clean, 20-25 minutes. Serve with syrup if desired.
Nutrition Facts : Calories 316 calories, Fat 8g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 316mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
APPLE AND DRIED CRANBERRY PIE
I was playing around with MEAN CHEF's pie dough recipe, trying to get it down pat, and this was one of the recipes I put together in the process. Prep time does not include any cooling or setting times.
Provided by Toby Jermain
Categories Pie
Time 2h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 17
Steps:
- *MEAN CHEF's pie crust recipe is one of the best I've ever run across, or use your favorite.
- Prepare pie dough and refrigerate at least 2 hours, while preparing and cooling filling; better yet, refrigerate dough overnight.
- To prepare filling, toss apple slices with dried cranberries or cherries in a microwave-safe bowl, and drizzle with lemon juice, melted butter, and honey, toss again, and sprinkle with sugar, spices, and cornstarch.
- Drizzle with brandy, and toss again.
- Cover, and microwave on HIGH for 8-10 minutes, tossing well and turning after 4-5 minutes.
- Toss again, cover, and allow to cool completely or refrigerate overnight, Roll out top and bottom crusts between pieces of lightly floured wax paper, and lay bottom crust into a 9" glass pie plate that has been lightly greased or coated with nonstick spray.
- Press crust gently into bottom of pie pan, and trim about 1" larger than pan.
- Brush edge of crust with water, stir and add filling, and top with small pieces of butter.
- Lay on top crust, trim to same size as the bottom crust, and gently press the edges together.
- Fold edge under, and crimp decoratively as desired.
- Cut several small steam vents in crust, brush lightly with cream, milk, or egg wash, and sprinkle lightly with sugar.
- Place pie on a baking sheet to catch any spills, and place in a preheated 425 degree F oven.
- Bake for 20 minutes, reduce heat to 375 degrees F, and bake for another 20 minutes.
- Check pie, and if browning too fast, cover loosely with aluminum foil.
- Continue to bake for another 20 minutes or until crust is crisp and nicely browned.
- Remove from oven, and place pie pan on a wire rack to cool.
- Serve warm or at room temperature, with a big chunk of sharp cheddar cheese or a scoop of vanilla ice cream if desired.
APPLE-CRANBERRY CROSTADA
While a good pie crust ought to be a part of every cook's repertoire, sometimes there just isn't the time. But why leave the baking to the grocery stores or bakery when puff pastry is a simple, high-quality stand-in for the original? In this Crostada, the sheet dough is baked free-form with ingredients piled on top. Couldn't be easier!
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
- Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
- Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 59.7 g, Cholesterol 18.7 mg, Fat 17.7 g, Fiber 4.5 g, Protein 3.8 g, SaturatedFat 6.8 g, Sodium 127.5 mg, Sugar 40.3 g
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