APPLE PANDOWDY
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
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.
APPLE PANDOWDY
I have been making this dessert for many years; found it in a Purity Flour cookbook I purchased, one of my first recipe books! It is sweet and delicious! Hope you will like it! The topping is not sweet, increase the amount of sugar if you prefer, it is nice with a little nutmeg in the batter also. Note the batter does not have to cover the fruit completely, the apple mixture will bubble up and it looks nice. I sometimes add fresh cranberries to the apple mixture.
Provided by Elly in Canada
Categories Dessert
Time 1h5m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 16
Steps:
- Blend together in a saucepan- sugar flour cinnamon salt, stir in water, cook on medium heat until mixture boils and thickens slightly (8-10 minutes) then stir in butter vanilla and lemon juice.
- Set aside.
- Wash,peel and slice apples to make 4 cups, arrange slices in a buttered 9" square pan at least 2" deep and pour sauce over the apples.
- Prepare the sweet drop batter- blend flour sugar baking powder salt, using a pastry blender cut in the 3 tblsp shortening until finely mixed, add egg and milk.
- Stir with a fork to make a drop batter, do not overmix.
- Drop the batter by spoon over the fruit mixture, do NOT stir.
- Bake in 375 degree oven 35-45 minutes. Serve warm plain or with whipped cream or ice cream.
- For a little variation- I have made the sauce with white sugar and used freshly grated nutmeg (instead of cinnamon) my DH prefers it this way, he loves nutmeg!
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.
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 CRISP
Tender apples kissed with maple syrup and covered in a rich, crunchy topping. Very easy, and tastes great!! My fiance loves when I make this dessert.
Provided by Crystal
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
- Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 317.1 calories, Carbohydrate 52.9 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 88.7 mg, Sugar 39.1 g
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
WIGGLY-WORM BAKED APPLES
These deliciously different baked apples are bursting with fall flavor. The combination of apple with pistachios, dried cranberries and dried apricots is so tasty, you'll want to make these again and again. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. Core apples; fill with pistachio mixture. Place in a greased 8-in. square baking dish. , Cover and bake at 350° for 50 minutes. Uncover, bake 10-15 minutes longer or until tender. Spoon pan juices over the tops. Garnish with gummy worms.
Nutrition Facts :
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 PANDOWDY
Provided by Food Network
Yield 6 servings
Number Of Ingredients 15
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.
MAPLE YAMS WITH APPLES & CRANBERRIES
I had some beautiful organic jewel yams from my store that just begged for some love, and I searched all over the internet for a yam recipe that was just right. I didn't find anything that was exactly what I wanted: something with less sugar and more flavor, no nuts, and definitely no marshmallows! This is what I came up with.
Provided by strphanie
Categories Yam/Sweet Potato
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Scrub yams thoroughly, place on baking sheet and bake at 400 degrees F until cooked but still somewhat firm, about 30-40 minutes.
- Set yams aside to cool.
- Slice apples thinly. Leave the skin on, for its color, its wonderful nutritional value, and so the apples keep their shape. I used Granny Smiths because they have a nice tartness and don't fall apart in baking, but Golden Delicious or similar would also be good.
- Toss apples with lemon juice and set aside.
- Combine all remaining ingredients EXCEPT for cranberries in small saucepan, and cook until sugar is dissolved, creating a thin sauce.
- Set aside.
- Preheat oven to 350 degrees F.
- Slice sweet potatoes into thick slices, or cut into chunks as desired, leaving the skins on. (Remember--fiber is good!).
- Assemble casserole in a greased 9x13x2-inch baking dish (stoneware or glass), layering the yams, then apples, then the cranberries. There should be enough for two layers of each.
- Pour sauce over the top of the casserole.
- Bake uncovered casserole for 30-45 minutes, basting intermittently with its own juices (or with extra fruit juice for a more moist casserole--I used some apple cider I had on hand) until apples are tender and dish is hot.
- Let sit for 10 minutes before serving, if possible, so the juices can thicken up a bit.
- Variation: Drizzle lightly before serving with some warm maple syrup and/or flax oil.
- Alternatively: if you're preparing it ahead of time, cover dish with foil and refrigerate overnight, and bake as usual the next day.
- Note on the "maple syrup": you must use natural maple syrup, not pancake syrup! I used Grade B--it has a higher nutrient content and a richer flavor. If you don't have maple syrup on hand, just use honey instead. The taste won't be as rich, but it will still be yummy.
Nutrition Facts : Calories 302.8, Fat 5, SaturatedFat 3, Cholesterol 12.2, Sodium 48.8, Carbohydrate 63.4, Fiber 8.8, Sugar 10.5, Protein 3
EASY SKILLET APPLE PANDOWDY
Sliced apples, mixed with a brown sugar and butter sauce and topped with pieces of store-bought puff pastry. Easy and delicious!
Provided by Jennifer
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 425F.
- Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature to low and stir in cinnamon. Keep warm while you prepare the apples.
- Grease an 8-inch round skillet, pan, pie plate (or equivalent sized) pan. Set on a baking sheet and set aside.
- Peel and core apples, then thinly slice. Add to prepared baking pan, filling the pan about 2/3-3/4 full.
- Using a sharp knife or pizza cutter, cut thawed puff pastry into irregular, 1-inch-ish shapes. Scatter about 1/3 of the pastry pieces randomly over top of apples. Slowly pour the sugar mixture over-top, pouring all around the pan to make sure the filling reaches all parts of the pan. Pour slowly so it drips down into the apples and not over the side. Place the remaining pastry pieces on top, overlapping, as necessary and leaving a few small open spots (to allow steam to escape). Sprinkle a bit of sugar on to the top of pastry.
- Place into preheated oven (on baking sheet to catch overflowing juices!) and bake for 15 minutes, then reduce oven temperature to 350F and continue baking for an addition 35-40 minutes, or until filling is bubbly and pastry is golden brown and puffy. Let stand a few minutes before serving. Lovely served with a dusting of icing sugar and a scoop of ice cream.
Nutrition Facts : Calories 300 kcal, Carbohydrate 51 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 7 mg, Fiber 4 g, Sugar 42 g, ServingSize 1 serving
APPLE PANDOWDY
Great dessert!
Provided by The Southern Lady Cooks
Categories Dessert
Time 1h
Number Of Ingredients 11
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
MAPLE APPLE PANDOWDY WITH DRIED CRANBERRIES
A pandowdy is a deep-dish fruit dessert with a pastry topping. While the name may come from the fact that the dessert is typically dowdy-looking, we think this one is anything but.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preparation 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. 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. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Thanksgiving Desserts Slideshow.
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