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Recipe: Apple Pan Dowdy

apple pan dowdyPendle Hill’s Kitchen/Garden Intern Stacy Nagel adapted this recipe and baked it for guests and residents.  It’s a delicious way to serve those older apples that sit neglected in many refrigerators in March.  Enjoy!

Old-Fashioned Apple Pan Dowdy

Fruit Filling

  • 1/3 c molasses
  • 2 tbsp water
  • 2 tsp fresh lemon juice
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 5 Gala or Granny Smith apples, or any kind, peeled, cored, and cut into ½” wedges (2 ½ lbs)
  • ½ c dried cranberries
  • ½ c chopped walnuts
  • 1 tbsp flour
  • ½ c sugar
  • 2 tbsp butter

Biscuit Top

  • 2 c flour
  • 1 tbsp baking powder
  • 3 tsp sugar, divided
  • ½ tsp salt
  • ¾ stick (6 tbsp) cold butter, cut into ½” pieces
  • 1 c heavy cream

Serve with

Additional heavy cream

First, make the fruit filling:

  • Preheat oven to 375°.
  • Stir together the molasses, water, lemon juice, nutmeg, cinnamon, vanilla, and salt.
  • Add the apples, cranberries, and walnuts and stir to coat.
  • Stir in the flour and sugar.
  • Dot with the butter.
  • Transfer to a 9” square pan.
  • Bake covered with foil for 25 minutes.

While the filling bakes, make the biscuit top:

  • Whisk together the flour, baking powder, salt, and 1 tsp of the sugar.  Blend in the butter with your fingertips until the mixture resembles coarse meal.  Add the cream and stir with a fork just until the dough forms.
  • Spread or pat the dough lightly on top of the fruit filling.
  • Brush with a little extra cream and sprinkle with the remaining 2 tsp sugar.
  • Bake, uncovered, until the biscuit is golden, about 30 minutes.

Serve with fresh cream.  Serves 6.