Apple Pandowdy

Name: Apple Pandowdy
Prep time: 25 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: american
Ingredients: 4 pcs apple (large, mixed varieties (Granny Smith and Honeycrisp), peeled, cored, sliced ¼-inch thick); 1.5 cup all-purpose flour; 0.5 cup brown sugar (packed, for filling); 2 tbsp granulated sugar; 6 tbsp butter (cold, cubed (plus extra for greasing)); 1 tbsp lemon juice (freshly squeezed); 1 tsp cinnamon powder; 1 pinch ground nutmeg; 1 pinch salt; 1.5 tsp baking powder; 0.5 cup milk (cold); 1 tsp vanilla extract; 1 tbsp cornstarch

RATING

4.5/5(78)

TASTE SCORE

8/10

A rustic, old-fashioned American dessert where cinnamon-spiced apples bubble beneath a buttery, crackly biscuit top. Halfway through baking, you break the crust with a spoon so the syrupy juices seep in, creating pockets of soft, jammy flavor and shatteringly crisp edges. Best served warm with a scoop of vanilla ice cream.

PREP

25m

COOK

SERVES

1 CUP

385 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat oven and prepare the skillet.
Preheat oven to 375°F (190°C). Grease a 9-inch cast iron skillet or deep pie dish with butter.
prep · ~5 min
Make the apple filling.
1.In a large bowl, toss the sliced apples with brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice until evenly coated.
2.Transfer the apple mixture to the buttered skillet, pressing it down gently.
TIPPressing the apples slightly creates a dense filling that releases juices beautifully.
bake · ~15 min
Bake the apples for 15 minutes.
Place the skillet in the preheated oven and bake until the apples start to soften and release their juices, about 15 minutes.
mix · ~8 min
Prepare the biscuit topping while apples bake.
1.In a medium bowl, whisk together the flour, baking powder, and the remaining tablespoon of granulated sugar.
2.Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse, pea-sized crumbs.
3.Stir in the milk and vanilla extract just until a shaggy dough forms.
TIPOverworking the dough makes it tough; stop mixing as soon as it comes together.
assemble · ~2 min
Top the hot apples with biscuit dough.
Carefully remove the hot skillet from the oven. Drop large spoonfuls of the biscuit dough over the bubbling apples, leaving small gaps for steam to escape.
bake · ~15 min
Bake for 15 minutes, then break the crust.
Return the skillet to the oven and bake for 15 minutes. Remove from oven and use a large spoon to press the biscuit top down into the bubbling juices, cracking and submerging sections of the crust.
TIPDon't be shy — breaking the crust is what creates the pandowdy's signature texture.
bake · ~15 min
Bake until deeply golden.
Return to the oven and bake for another 15 minutes, or until the top is deeply golden brown and the juices have thickened and look jammy around the edges.
TIPPlace a sheet pan under the skillet to catch any drips if the filling bubbles over.
rest · ~10 min
Rest before serving.
Let the pandowdy cool on a wire rack for at least 10 minutes to allow the luscious syrup to settle. Serve warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a mix of tart Granny Smith and sweet Honeycrisp apples for balanced flavor and texture.
2
Chill the butter and milk for the biscuit topping to ensure a flaky, tender crust.
3
Don't skip the 15-minute pre-bake of the apples — it concentrates their flavor and starts the syrup.
4
Break the crust boldly with a spoon at the halfway mark for the classic pandowdy jammy pockets.
5
Let the pandowdy rest at least 10 minutes after baking so the syrup thickens and doesn't run.
6
Place a baking sheet under the skillet to catch any bubbling drips during the final bake.
7
For extra crunch, sprinkle a little turbinado sugar on the biscuit dough before baking.

RECIPE VARIATIONS

Adapt it for your goals.

Gluten Free

Gluten-Free

Swap all-purpose flour with a 1:1 gluten-free baking blend (with xanthan gum). The biscuit will be slightly more tender, but the flavor stays just as comforting.

Dairy Free

Dairy-Free

Use cold coconut oil or vegan butter in the biscuit, and unsweetened almond or oat milk instead of dairy milk. The topping won't be as flaky but will still be delicious.

Pear Pandowdy

Replace half or all of the apples with firm but ripe Bartlett or Bosc pears. Pear’s delicate sweetness pairs beautifully with the cinnamon and nutmeg.

Bourbon Maple

Add 1 tablespoon bourbon and 1 tablespoon maple syrup to the apple filling. The bourbon adds warmth; the maple deepens the caramel notes.

HEALTH BENEFITS