Apple Raisin Pandowdy Recipes

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APPLE PANDOWDY



Apple Pandowdy image

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

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 2% milk
5 cups sliced peeled apples
1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon coarse sugar
Whipped cream, optional

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-RAISIN PANDOWDY



Apple-Raisin Pandowdy image

A pandowdy is a fruit dessert, usually sweetened with brown sugar or molasses, that's closely related to a pie -- without the bottom crust. Its pastry top is broken with a spoon halfway through cooking so the collapsed bits soak up the juices and soften. For ours, we used brown sugar and apples and raisins laced with cardamom and allspice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

3 pounds mixed apples, such as Rome Beauty, Empire, and Cortland, peeled, cored, and cut into 1/2-inch-thick wedges
1 cup golden raisins
1/4 cup plus 2 tablespoons packed dark-brown sugar
2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon fresh lemon juice
Pinch of ground cardamom
Pinch of ground allspice
Pinch of salt
2 tablespoons unsalted butter, cut into small pieces
Toasted-Pecan Dough
Heavy cream, for brushing
Sanding sugar, for sprinkling

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 PAN DOWDY



Apple Pan Dowdy image

An old fashioned recipe my mother has made since 1954. You add a cooked syrup over the apples, and top with a flour combination topping. It is a different type of apple cobbler you will really enjoy. You can serve plain or top with milk or ice cream.

Provided by Peggy Fugate

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

4 cups peeled and sliced apples
1 cup brown sugar
¼ cup all-purpose flour
2 tablespoons vinegar
1 cup water
1 teaspoon vanilla extract
1 tablespoon butter
1 cup all-purpose flour
2 teaspoons baking powder
2 ½ tablespoons shortening
¾ cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Layer the sliced apples evenly into the baking dish.
  • Mix together brown sugar and 1/4 cup flour in a saucepan, and stir in vinegar and water until the mixture is well blended and the sugar has dissolved. Bring to a simmer over low heat, and stir constantly until the mixture has thickened, about 3 minutes. Remove from heat, let cool for about 10 minutes, and stir in the vanilla extract and butter. Pour the mixture over the apple slices in the pan.
  • Mix together 1 cup flour and the baking powder in a bowl until there are no more lumps, and cut the shortening into the flour mixture until the mixture forms crumbs the size of peas. Stir in the milk, and spread the batter over the apples and syrup.
  • Bake in the preheated oven until the topping is golden brown and the apples are tender, about 35 minutes.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 55.6 g, Cholesterol 7.5 mg, Fat 8.2 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 197.9 mg, Sugar 32.7 g

APPLE-RASPBERRY PANDOWDY



Apple-Raspberry Pandowdy image

Entry-level bakers, this one's for you. Essentially a batter-topped cobbler, it's assembled in one pan: Toss tart apples with lime juice and cinnamon, then cover them with a drop-biscuit batter and a sprinkle of fresh raspberries. Finish with a fine veneer of sugar drizzled with hot water, so it melts into a delicate shell; then pop it in the oven until the top is crisp and golden brown, and present it with pride-a foolproof, down-home finale for your feast.

Provided by Greg Lofts

Categories     Dessert & Treats Recipes

Time 1h25m

Number Of Ingredients 14

2 1/2 pounds tart apples, such as Granny Smith, cored, peeled, and cut into 1-inch-thick wedges
1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, softened
1 1/3 cups sugar, divided
1 1/4 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
1 teaspoon pure vanilla paste or extract
1 cup unbleached all-purpose flour
1/4 cup rye flour
2/3 cup whole milk
1 1/2 cups raspberries (about 6 ounces)
1/3 cup hot water
Vanilla ice cream or heavy cream (optional), for serving

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.

APPLE PANDOWDY



Apple Pandowdy image

Apple pandowdy is a bit like an apple pie but with fluffy cake on top. When I was growing up, we had an apple tree in the back yard. The apples were too tart to eat raw, but they were delicious in baked desserts. This is the first one I ever made on my own. You can substitute molasses for brown sugar like I normally do, and I use vanilla paste instead of vanilla extract. You can also omit the bourbon, if desired.

Provided by Sascha

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons butter, divided
3/4 cup butter, divided
8 apples, preferably Golden Delicious, about 3 pounds, peeled, cored, and cut into 8 slices, each
1/2 cup molasses
2 tablespoons lemon juice
2 tablespoons Bourbon (optional)
2 tablespoons all-purpose flour, divided
1 1/2 cups all-purpose flour, divided
1 1/2 teaspoons ground cinnamon
2 teaspoons vanilla extract, divided
1/2 teaspoon ground nutmeg
1/2 cup sugar
3 tablespoons sugar (in addition to the 1/2 cup)
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup milk

Steps:

  • Preheat oven to 350°F
  • Butter 6-cup oval baking dish.
  • Cut 2 Tbs. butter into small pieces; set aside.
  • In a large bowl, combine apples, molasses, lemon juice, bourbon, 2 Tbs. flour, cinnamon, 1 teaspoons vanilla and nutmeg.
  • Let stand 15 minutes.
  • Arrange mixture evenly in baking dish; dot with reserved butter.
  • Set aside.
  • Melt remaining butter; cool slightly.
  • Combine ½ cup sugar, baking powder, salt, and remaining flour.
  • In bowl beat together eggs, milk, melted butter, and remaining vanilla.
  • Stir milk mixture into flour batter until ingredients are just combined.
  • The batter will be very thick.
  • Spoon batter over apple mixture, spreading as needed to cover apples and allow batter to drip down between apples.
  • Sprinkle batter with remaining sugar.
  • Bake 40-45 minutes or until crust is golden and filling is bubbly.
  • Serve with cream, if desired.

Nutrition Facts : Calories 1007.8, Fat 45, SaturatedFat 27.2, Cholesterol 216.8, Sodium 592, Carbohydrate 146.3, Fiber 8.5, Sugar 87.4, Protein 10.6

APPLE PAN DOWDY



Apple Pan Dowdy image

This version of the old fashioned recipe has apples, nuts and raisins together with spices, brown sugar and molasses under a very rich pastry crust. The other recipe on Zaar seems to top the apples with a cake-like topper but this is wonderful too. From the March 1981 Bon Appetit magazine.

Provided by Marysdottir

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup dark brown sugar, firmly packed
1 tablespoon all-purpose flour
1 tablespoon cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/3 cup molasses
7 -8 tart green apples, peeled, cored and sliced
1/2 cup raisins
1/2 cup walnuts, chopped
pie pastry (original recipe called for 1/3 of Recipe of Mary's Old Virginny Pie Pastry, which I have posted here)
sugar (to garnish)

Steps:

  • Preheat oven to 400ºF and butter a 2" deep 1 1/2 quart baking dish.
  • Combine sugar, flour and spices in large bowl.
  • Add molasses and stir to form a paste.
  • Add apples, raisins and nuts and stir well.
  • Pack into baking dish.
  • Roll enough pastry 1/8 inch thick to cover apples.
  • Drape pastry over fruit. Trim pastry leaving 1/2 inch overlap to tuck into dish.
  • Bake until crust is golden brown about 35-40 minutes.
  • Sprinkle top lightly with sugar. Serve hot.

Nutrition Facts : Calories 315.3, Fat 6.8, SaturatedFat 0.7, Sodium 17.8, Carbohydrate 66.9, Fiber 5.7, Sugar 52.2, Protein 2.5

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