When I first saw this recipe for old-fashioned apple pandowdy on Gourmet.com, I knew I had to try it even though I had no idea what a pandowdy was. I did a little research, and it turns out that a pandowdy is actually very similar to a cobbler, only instead of a biscuit topping dropped over the top of the fruit filling (hence the “cobblestone” look of the dessert), a pandowdy’s fruit filling is covered with one giant rolled biscuit topping. Since I’ve never made this dessert before, I didn’t change a thing about the recipe…and after taking a bite, I’m not sure that I would. It actually tasted very similar to my monkey bread only with the addition of apples; something I very much want to try the next time I make monkey bread. If you’re going apple picking this weekend, this is a perfect way to use up some of those apples!
For the filling:
- 1/3 cup molasses
- 2 Tbsp water
- 2 tsp lemon juice
- 1/2 tsp grated nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 5 Gala or Granny Smith apples, peeled, cored, and cut into wedges
- 1 Tbsp all-purpose flour
- 1/2 cup sugar
- 2 Tbsp unsalted butter, cut into bits
For the biscuit topping:
- 2 cups flour
- 1 Tbsp baking powder
- 3 tsp sugar, divided
- 1/2 tsp salt
- 3/4 stick cold unsalted butter, cut into pieces
- 1 cup heavy cream
Preheat the oven to 375 degrees. In a large bowl, mix together the molasses, water, lemon juice, nutmeg, cinnamon, vanilla, and salt. Add in the apples and stir to coat.
Stir in the flour and sugar, and then spoon the mixture into a 9″ pie dish.
Bake, covered with foil, for 25 minutes.
In the meantime, making the biscuit topping. In a large bowl, whisk together the flour, baking powder, 1 tsp sugar, and salt. Cut in the butter with a pastry blender until crumbly.
Add in the cream and stir until a rough dough forms. Turn out on to a lightly floured surface and knead to bring the dough together. Roll into an 8″ circle and brush with additional cream. Sprinkle with additional sugar.
Cover the hot fruit with the dough and bake about 20 minutes longer or until the biscuit topping is golden. Use a spoon to break up the biscuit topping and mix with the filling, drizzling some of the apples and liquid over the biscuit. Continue baking until the biscuit is golden brown in spots, about 5-10 minutes.
Let cool at least 15 minutes before serving. I served mine with a couple scoops of pumpkin ice cream!