Easy Apple Pan Dowdy Recipes

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APPLE PANDOWDY



Apple Pandowdy image

Great dessert!

Provided by The Southern Lady Cooks

Categories     Dessert

Time 1h

Number Of Ingredients 11

8 medium apples (peeled, cored and cut into pieces or about 8 cups chopped apples)
1 tablespoon lemon juice
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
pinch salt
1 teaspoon vanilla extract
1/4 cup maple syrup
2 tablespoons butter
1 9 inch regular pie crust

Steps:

  • Put chopped apples in a large mixing bowl and toss with lemon juice. Whisk together the brown sugar, cinnamon, nutmeg, cornstarch and salt. Pour over apples and toss again. Spray a round baking dish (could use a 9 x 9 square dish) with cooking spray and pour in the apples. Sprinkle on vanilla extract and maple syrup. Cut butter up in small pieces over the apples. Put pie crust on and cut 3 slits in top. (I use a Pillsbury frozen pie crust but you could make your own).
  • Place in preheated 400 degree oven for 30 - 35 minutes. Remove from oven and cut pie crust into small squares. Press the crust down into the pie filling. (You can use a spoon, spatula or whatever is convenient for you). Lower oven temperature to 350 degrees and return to oven for 30 - 35 more minutes until brown on top. Serve with ice cream on top

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.

CLASSIC APPLE PANDOWDY



Classic Apple Pandowdy image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 12

3 pounds baking apples such as Cortland or Macoun, peeled, cored and cut into 1/2-inch slices
1 tablespoon freshly squeezed lemon juice
1/4 cup sugar
1/4 cup molasses
2 tablespoons all-purpose flour, plus more for rolling out dough
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
Pinch of salt
1 tablespoon unsalted butter, cut into small pieces
1/2 recipe Pate Brisee (Pie Dough)
2 tablespoons heavy cream (optional), plus more for serving

Steps:

  • Preheat oven to 400 degrees. In a large bowl, combine apples and lemon juice. Toss to combine. Add sugar, molasses, flour, cinnamon, ginger, pepper, and salt. Toss to combine. Pour into a 9-inch square baking dish, and dot top with butter; set aside.
  • On a lightly floured work surface, roll dough into a 10-inch square. Drape over apples, tucking pastry in and down around the edges. Cut a few vents in crust to allow steam to escape. If desired, brush with cream.
  • Bake until crust is set and beginning to brown, about 40 minutes. Remove from oven, and with a spatula or a knife, cut crust into 2-inch squares. Push some of the pieces back down into the apple juices. Return to oven until juices are bubbling and the crust is golden brown and crisp, 10 to 20 minutes more. Remove from oven and let stand for 15 minutes before serving. Serve warm, drizzled with cream.

APPLE PANDOWDY



Apple Pandowdy image

This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you've been warned.

Provided by Claire Saffitz

Categories     Bon Appétit     Thanksgiving     Fall     Dessert     Apple     Cobbler/Crumble     Cinnamon     Ginger     Phyllo/Puff Pastry Dough

Yield Serves 8

Number Of Ingredients 13

6 tablespoons unsalted butter
4 pounds Pink Lady and/or Granny Smith apples, peeled, cored, cut into 1-inch pieces
2/3 cup (packed) dark brown sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 (1/2-inch) piece ginger, peeled, finely grated
1/2 teaspoon kosher salt
1 package frozen puff pastry (preferably Dufour), thawed, cut into irregular 1-inch pieces
Granulated sugar (for sprinkling)
2 pints vanilla ice cream

Steps:

  • Preheat oven to 425°F. Cook butter in a small saucepan over medium, swirling often, until bubbling and golden, about 5 minutes; set aside.
  • Toss apples, brown sugar, flour, lemon zest, lemon juice, vanilla extract, cinnamon, ginger, and salt in a large bowl. Transfer to a shallow 3-quart baking dish. Drizzle all but 2 Tbsp. brown butter over apples. Top with pieces of puff pastry, then brush pastry with remaining brown butter. Sprinkle with granulated sugar.
  • Bake until pastry is puffed and golden around edges, 25-30 minutes. Reduce temperature to 350°F and bake until juices are thick and bubbling and pastry is brown all over, 30-35 minutes longer.
  • Using a spoon, press pastry down into warm juices (but don't submerge); let cool slightly. Serve warm with ice cream.
  • Do Ahead
  • Pandowdy can be made 1 day ahead. Let cool. Cover loosely with foil and store at room temperature. Reheat uncovered in a 200°F oven 20 minutes before serving.

EASY APPLE PAN DOWDY



Easy Apple Pan Dowdy image

Make and share this Easy Apple Pan Dowdy recipe from Food.com.

Provided by naneli

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup margarine, melted
1 cup sugar
1 large egg
1 cup flour
1 pinch salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 cups apples, finely cut
1 cup raisins

Steps:

  • Grease a 9" square pan. Mix all ingredients, except apples and raisins, in a medium size bowl. Add apples and raisin and gently mix until well blended.
  • Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into center comes out clean. Cool.

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 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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