Apple Pandowdy

Apple Pandowdy - 7

When I first saw this recipe for old-fashioned apple pandowdy on, 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.

Apple Pandowdy - 1

Stir in the flour and sugar, and then spoon the mixture into a 9″ pie dish.

Apple Pandowdy - 2

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.

Apple Pandowdy - 3

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.

Apple Pandowdy - 4

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.

Apple Pandowdy - 6

Let cool at least 15 minutes before serving. I served mine with a couple scoops of pumpkin ice cream!

Apple Pandowdy - 8

23 Responses to “Apple Pandowdy”

  1. 1 Liz @ LBBakes Says:
    September 18th, 2010 at 5:20 pm

    OMG – the pumpkin ice cream on the side! I want a plate of all of that!

  2. 2 Jennifer @ Maple n Cornbread Says:
    September 18th, 2010 at 6:18 pm

    Yum yum yum!!!! I havent had pandowdy in years!

  3. 3 DessertForTwo Says:
    September 19th, 2010 at 12:30 am

    I love these classic American desserts!

  4. 4 Alison @ Ingredients, Inc. Says:
    September 19th, 2010 at 12:23 pm

    Yes, the Pandowdy is always a hit. Great fall dessert!!

  5. 5 Jennifurla Says:
    September 19th, 2010 at 9:51 pm

    If only I had this in front of me, much damage would be done!

  6. 6 shelly (cookies and cups) Says:
    September 20th, 2010 at 6:52 am

    Wow, this looks really yummy!
    I keep buying apples to make something..anything…but my kids keep eating them :)

  7. 7 Sandy Says:
    September 20th, 2010 at 8:54 am

    Yay something else to use my apples on!!!

  8. 8 Barbara Bakes Says:
    September 20th, 2010 at 9:09 am

    It looks scrumptious. And pandowdy is just so fun to say.

  9. 9 Renee (Kudos Kitchen) Says:
    September 20th, 2010 at 9:27 am

    Looks like the perfect recipe for the perfect season! And I agree with Barbara Bakes…pandowdy is very fun to say :)

  10. 10 Maria Says:
    September 20th, 2010 at 9:48 am

    I think I need to make this for breakfast! YUM!

  11. 11 Jenny Flake Says:
    September 20th, 2010 at 9:52 am

    Gorgeous dessert! Lovely!

  12. 12 Michelle @ Brown Eyed Baker Says:
    September 20th, 2010 at 11:06 am

    This looks lovely! I love crisps and cobblers, but I’ve never heard of a pandowdy either. Thanks for introducing me to something new!

  13. 13 Michelle Says:
    September 20th, 2010 at 12:28 pm

    Pandowdy is such a cute name for a dessert…love anything cobbler!!

  14. 14 Wendi @ Bon Appetit Hon Says:
    September 20th, 2010 at 1:04 pm

    Apples and biscuit topping? Hell yes.

  15. 15 Butter Says:
    September 20th, 2010 at 1:46 pm

    Wow, now I have another recipe to add to my list once I get back from my fall trip to the farmer’s markets where I get my apples….whoa. This looks ridiculously good!

  16. 16 katie o. Says:
    September 20th, 2010 at 1:50 pm

    holy goodness that looks tasty. and no doubt this dessert will taste fantastic with any fruit you can throw its way.

  17. 17 Jen @ My Kitchen Addiction Says:
    September 20th, 2010 at 3:33 pm

    Yum! That looks amazing. :)

  18. 18 Eliana Says:
    September 22nd, 2010 at 2:18 pm

    I had never heard of pandowdy either. But it looks pretty darn tastey!

  19. 19 Jen @ How To: Simplify Says:
    September 22nd, 2010 at 3:46 pm

    I’ve never heard of a Pandowdy but now that I have I feel the need to make one…especially this one! It looks so good!

  20. 20 Cookin' Canuck Says:
    September 23rd, 2010 at 11:56 pm

    Well, I definitely learned something today. I had no idea what a pandowdy was, but am definitely going to try one!

  21. 21 Avanika (Yumsilicious Bakes) Says:
    September 25th, 2010 at 1:01 pm

    This looks amazing. Even though the last step confused me a bit, I’m going to make it soon!

  22. 22 maggy@threemanycooks Says:
    September 30th, 2010 at 8:11 am

    I love the look of this Apple Pandowdy. I think I’d have a lot of fun just SAYING pandowdy. Great fall recipe. LOVE!

  23. 23 Rose Campion Says:
    September 12th, 2011 at 9:32 am

    I think that’s still a cobbler. Pandowdy has pie crust on the top that is cut and pressed a bit into the fruit during the baking process. It gets the name because it is made dowdy, ie a bit ugly, because of this. I’m sure what you made is delicious but Gourmet has the nomenclature wrong.

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