Apple And Rhubarb Pandowdy Recipes

APPLE PANDOWDY

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.

APPLE RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.
• Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.
• Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.

APPLE AND RHUBARB PANDOWDY

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.

APPLE AND DRIED CRANBERRY PANDOWDY

Steps:

• Preheat oven to 400 degrees F. Make pastry and chill 30 minutes.
• In large heavy saucepan combine molasses, sugar, flour, apples, cranberries, spices, lemon peel and 3 tablespoons of butter. Bring to boil and simmer 15 minutes, stirring occasionally, or until apples are softened. Transfer to a 2-quart baking dish and dot with butter.
• On a lightly floured surface roll out pastry into a round about 1/8-inch thick and trim it so that it will just fit inside the baking dish. Cover fruit with pastry, brush with cream and sprinkle with sugar. With the point of a small sharp knife cut three steam vents in the center of the crust. Bake for 25 to 30 minutes, or until golden brown.
• Remove baking dish from oven and with a sharp knife cut the crust and fruit into 2-inch pieces, pushing crust into fruit with back of a spatula so that juices bubble up over top of crust. Bake 15 minutes more. Serve warm with cream.

APPLE-RAISIN PANDOWDY

Steps:

• Preheat oven to 375 degrees. Toss together apples, raisins, brown sugar, flour, lemon juice, cardamom, allspice, and salt in a large bowl. Transfer to a 9-inch deep-dish pie plate. Dot top with butter; set aside.
• Transfer dough to a lightly floured work surface. Roll out to an 11-inch round that is about 1/8 inch thick. Carefully place dough on top of apple mixture. Fold edge under itself, crimping if desired. Chill in freezer until firm, about 15 minutes.
• Brush dough with cream, and sprinkle with sanding sugar. Bake until crust is set and beginning to brown, about 45 minutes. Remove from oven; gently push some of the crust into the filling using a spoon. Bake until crust is golden brown and crisp and juices are bubbling, 25 to 35 minutes more. If crust is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

APPLE-RASPBERRY PANDOWDY

Steps:

• Preheat oven to 350°F. In a 2 1/2-quart baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).
• Beat butter with 1 cup sugar, baking powder, salt, and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2 to 3 minutes.
• Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining 1/3 cup sugar evenly over top. Drizzle hot water over sugar (most will melt).
• Bake until top is crisp and golden brown and cake is set, 55 to 65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.