Apple Pandowdy

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Generously butter a 9x13 inch baking dish or a similar 3-quart casserole dish.

2. 2

   Prepare the apple filling: Peel, core, and slice the apples about 1/4-inch thick. In a large bowl, toss the apple slices with the brown sugar, molasses, lemon juice, cinnamon, nutmeg, cloves, 2 tablespoons of flour, and 1/4 teaspoon of salt until evenly coated. Pour the apple mixture into the prepared baking dish and spread it out evenly. Dot the top of the apples with the 2 tablespoons of butter pieces.

3. 3

   Make the biscuit topping: In a separate large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, and 1/2 teaspoon of salt. Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. Do not overmix.

4. 4

   Assemble and perform the first bake: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat or roll the dough into a rectangle roughly the size of your baking dish. It doesn't need to be perfect. Carefully place the dough over the apple filling. Trim any excess if needed. Cut a few slits in the top of the dough to allow steam to escape. Sprinkle with coarse sugar, if using. Bake for 30 minutes, or until the crust is set and lightly golden.

5. 5

   Break the crust and finish baking: Carefully remove the dish from the oven. Using the back of a large spoon, break the crust into large, irregular pieces. Gently press the broken pieces down into the bubbling apple filling, allowing the juices to come up and over the crust. Return the dish to the oven and bake for another 25-30 minutes, until the crust is a deep golden brown and the apple filling is thick and bubbly.