Description
This Thanksgiving Apple Pandowdy is a comforting baked dessert featuring tender sliced apples in a spiced brown sugar sauce, topped with a soft, biscuit-like dough. The sweet and tangy filling is enhanced with cinnamon, nutmeg, and vanilla, creating a warm and satisfying treat perfect for holiday gatherings or cozy nights.
Ingredients
Scale
Sauce and Filling
- 1 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup water
- 1 teaspoon lemon juice
- 5 cups sliced peeled apples
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons butter (remaining butter added to sauce)
Dough Topping
- 1 cup all-purpose flour (remaining after 1/4 cup used in sauce)
- 1/4 teaspoon salt (remaining after 1/4 teaspoon used in sauce)
- 2 teaspoons baking powder
- 3 tablespoons butter (for dough)
- 3/4 cup 2% milk
- 1 tablespoon coarse sugar
- 1/8 teaspoon ground cinnamon (combined with coarse sugar for topping)
Optional
- Whipped cream, for serving
Instructions
- Prepare the Sauce: In a saucepan, combine 1 cup packed brown sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt. Add 1 cup water and 1 teaspoon lemon juice. Cook and stir over medium heat until the mixture thickens to a sauce consistency. Once thickened, cover and set aside.
- Make the Dough: In a separate bowl, combine 2 teaspoons baking powder, 3/4 cup all-purpose flour (remaining), and 1/4 teaspoon salt (remaining). Cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Add 3/4 cup 2% milk and stir just until moistened, leaving a few lumps in the batter. Set the dough aside.
- Prepare the Apples: Arrange 5 cups of sliced, peeled apples in a 1 1/2-quart baking dish. Sprinkle 1/2 teaspoon ground cinnamon over the apples. Add 1/2 teaspoon ground nutmeg, 1 teaspoon vanilla extract, and the remaining 2 tablespoons butter to the prepared brown sugar sauce; stir to combine. Pour this sauce evenly over the apples.
- Top with Dough: Drop spoonfuls of the dough over the apple and sauce mixture, distributing evenly but leaving some gaps so the sauce can bubble through.
- Add Topping Sugar: Mix 1 tablespoon coarse sugar with 1/8 teaspoon ground cinnamon and sprinkle this mixture evenly over the dough to add a crunchy, spiced finish.
- Bake: Preheat oven to 350°F (175°C). Bake the pandowdy for about 55 minutes, or until the dough topping is brown and the apples are tender and bubbling.
- Serve: Serve the apple pandowdy warm, optionally topped with whipped cream for extra creaminess.
Notes
- Use firm baking apples like Granny Smith or Honeycrisp for best texture.
- Ensure not to overmix the dough to keep it tender and flaky.
- The coarse sugar topping adds a nice crunchy texture; brown sugar can be used as an alternative.
- Let the pandowdy cool slightly before serving to allow the sauce to thicken a bit.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 28g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
