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
APPLE PANDOWDY
This classic American dessert from the 19th century is "dowdied" up when dough is cut into pieces instead of being left whole.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h20m
Number Of Ingredients 15
Steps:
- Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 3 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched. Shape dough into an 8-inch square and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
- On a lightly floured surface, roll out dough 1/4 inch thick. Cut dough into about 20 squares (about 1 to 1 1/2 inches each). Transfer to a parchment-lined baking sheet. Refrigerate while making filling.
- Filling: Preheat oven to 425 degrees. Peel, quarter, and core apples, then cut into 1/2-inch-thick wedges. In a large bowl, toss together apples, lemon juice, brown sugar, flour, and spices. Transfer to a shallow 2-quart baking dish. Drizzle with 4 tablespoons melted butter.
- Arrange dough squares in a patchwork design over apples, overlapping as needed to cover apples almost completely. Brush remaining 2 tablespoons melted butter over squares; sprinkle with granulated sugar. Bake until beginning to brown around edges, about 30 minutes. Reduce oven temperature to 350 degrees and continue baking until flaky and golden brown all over and juices are bubbling in center, 40 to 45 minutes more. Using the back of a metal spatula, gently press down on dough so it is slightly submerged under apples. Let cool at least 30 minutes. Serve, with vanilla ice cream, if desired.
APPLE-RASPBERRY PANDOWDY
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
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
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.
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