Apple Pandowdy
A cozy, old-fashioned New England dessert featuring tender, spiced apples under a buttery biscuit crust. The crust is broken partway through baking, allowing it to soak up the delicious, bubbly fruit juices for a perfectly rustic treat.
For 8 servings
6 steps. 60 minutes total.
- 1
Preheat your oven to 400°F (200°C)
- a.Generously butter a 9x13 inch baking dish or a similar 3-quart casserole dish.
- 2
Step 2
- a.Prepare the apple filling: Peel, core, and slice the apples about 1/4-inch thick. In a large bowl, toss the apple slices with the brown sugar, molasses, lemon juice, cinnamon, nutmeg, cloves, 2 tablespoons of flour, and 1/4 teaspoon of salt until evenly coated. Pour the apple mixture into the prepared baking dish and spread it out evenly. Dot the top of the apples with the 2 tablespoons of butter pieces.
- 3
Step 3
- a.Make the biscuit topping: In a separate large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, and 1/2 teaspoon of salt. Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. Do not overmix.
- 4
Step 4
- a.Assemble and perform the first bake: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat or roll the dough into a rectangle roughly the size of your baking dish. It doesn't need to be perfect. Carefully place the dough over the apple filling. Trim any excess if needed. Cut a few slits in the top of the dough to allow steam to escape. Sprinkle with coarse sugar, if using. Bake for 30 minutes, or until the crust is set and lightly golden.
- 5
Break the crust and finish baking: Carefully remove the dish from the oven
- a.Using the back of a large spoon, break the crust into large, irregular pieces. Gently press the broken pieces down into the bubbling apple filling, allowing the juices to come up and over the crust. Return the dish to the oven and bake for another 25-30 minutes, until the crust is a deep golden brown and the apple filling is thick and bubbly.
- 6
Let the pandowdy rest for at least 20-30 minutes before serving
- a.This allows the juices to thicken slightly. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mix of tart and sweet apples for the best flavor and texture.
- 2Keep your butter and buttermilk very cold for the flakiest, most tender biscuit topping.
- 3Don't overwork the dough. A light touch is key to avoiding a tough crust.
- 4The 'dowdying' step is what makes this dessert unique. Be bold when breaking the crust and pushing it into the fruit.
- 5Leftovers can be stored, covered, at room temperature for up to 2 days or in the refrigerator for 4-5 days. Reheat in the oven to re-crisp the topping.
Adapt it for your goals.
Gluten free
Substitute the all-purpose flour in the topping with a 1-to-1 gluten-free baking flour blend containing xanthan gum.
veganVegan
Use a high-quality vegan butter in both the filling and topping. Replace the buttermilk with a plant-based milk (like almond or soy) mixed with 1 teaspoon of apple cider vinegar.
quickQuick
For a faster version, use a store-bought refrigerated pie crust or biscuit dough for the topping, adjusting bake times as needed.
healthyHealthy
Reduce the brown sugar and molasses by one-third. Use whole wheat pastry flour for half of the all-purpose flour in the topping for added fiber.