Best 9 Apple Raspberry Pandowdy Recipes

APPLE PANDOWDY

Steps:

• In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

APPLE PAN DOWDY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Layer the sliced apples evenly into the baking dish.
• Mix together brown sugar and 1/4 cup flour in a saucepan, and stir in vinegar and water until the mixture is well blended and the sugar has dissolved. Bring to a simmer over low heat, and stir constantly until the mixture has thickened, about 3 minutes. Remove from heat, let cool for about 10 minutes, and stir in the vanilla extract and butter. Pour the mixture over the apple slices in the pan.
• Mix together 1 cup flour and the baking powder in a bowl until there are no more lumps, and cut the shortening into the flour mixture until the mixture forms crumbs the size of peas. Stir in the milk, and spread the batter over the apples and syrup.
• Bake in the preheated oven until the topping is golden brown and the apples are tender, about 35 minutes.

APPLE AND DRIED CRANBERRY PANDOWDY

Steps:

• Preheat oven to 400 degrees F. Make pastry and chill 30 minutes.
• In large heavy saucepan combine molasses, sugar, flour, apples, cranberries, spices, lemon peel and 3 tablespoons of butter. Bring to boil and simmer 15 minutes, stirring occasionally, or until apples are softened. Transfer to a 2-quart baking dish and dot with butter.
• On a lightly floured surface roll out pastry into a round about 1/8-inch thick and trim it so that it will just fit inside the baking dish. Cover fruit with pastry, brush with cream and sprinkle with sugar. With the point of a small sharp knife cut three steam vents in the center of the crust. Bake for 25 to 30 minutes, or until golden brown.
• Remove baking dish from oven and with a sharp knife cut the crust and fruit into 2-inch pieces, pushing crust into fruit with back of a spatula so that juices bubble up over top of crust. Bake 15 minutes more. Serve warm with cream.

APPLE-RASPBERRY PANDOWDY

Steps:

• Preheat oven to 350°F. In a 2 1/2-quart baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).
• Beat butter with 1 cup sugar, baking powder, salt, and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2 to 3 minutes.
• Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining 1/3 cup sugar evenly over top. Drizzle hot water over sugar (most will melt).
• Bake until top is crisp and golden brown and cake is set, 55 to 65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.

STRAWBERRY PANDOWDY

Steps:

• For the dough: In the bowl of a food processor, combine the flour, sugar, ginger and salt. Add the shortening in spoonfuls, then the butter, and pulse 12 to 15 times to combine. Add the ice water through the top and blend until the dough forms a loose ball, 15 to 30 seconds. Transfer the dough to a sheet of parchment or plastic wrap and sandwich it with another piece on top. Flatten the dough to a 6-inch disc and refrigerate for 20 minutes and up to 8 hours.
• Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
• On a flat surface, spread a thin layer of flour and roll the dough out to about 1/8 inch thick. Use a knife to cut the dough into rectangles about 1 inch long and 3/4 inch wide. Ideally, you want between 25 and 30 rectangles (you can also cut small rounds, squares or any other shape). Transfer the dough pieces to the lined sheet tray. Brush the dough with the egg wash and par-bake the dough until lightly browned, about 5 minutes.
• For the filling: In a 10-inch heavy-bottomed saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, remove the pan from the heat and add half the strawberries. Return the pan to the heat and cook over high heat to allow some of the water to escape, for 1 to 2 minutes. Transfer the berries to a large bowl and return the pan to the heat. Heat the remaining tablespoon olive oil and add the rest of the strawberries. Cook in the same manner for 1 to 2 minutes. Transfer to the bowl with the other cooked strawberries.
• In the pan, whisk together the jam, sugar, honey and molasses and simmer over medium-high heat so all the ingredients meld together, 2 to 3 minutes. Squeeze the lemon juice into a small bowl and add the zest, then whisk in the cornstarch until smooth. Stir the slurry into the jam mixture and bring the liquid to a boil. Reduce the heat and simmer gently, stirring frequently, until thickened, 2 to 3 minutes. Pour over the berries in the bowl and stir to coat.
• Transfer the berry mixture back to the pan. Arrange the pie dough rectangles directly on top of the filling in a circular pattern, each overlapping slightly, like shingles on a house. Place the pan in the center of the oven and bake until the pie crust shingles are golden brown, 18 to 20 minutes. (If the pie shingles sink slightly, that's OK.) Remove from the oven and allow to cool completely, 10 to 15 minutes. Sprinkle with sugar if desired and serve.

APPLE-RASPBERRY PANDOWDY RECIPE

Steps:

• Preheat the oven to 425°F (220°C).
• Peel, core, and cut the apples into ½-inch (12mm) thick slices and place in a large mixing bowl.
• To the bowl add the raspberries, lemon juice, brown sugar, flour, cinnamon, and salt and mix together.
• Pour the mixed fruit into a medium 2-quart (2 liter) baking dish.
• Dab pieces of the butter over the surface of the fruit.*
• On a floured surface, roll out the pie crust and cut into 1 ½ inch circles or squares and place on top of the fruit, overlapping slightly.
• Brush with the egg wash, sprinkle with the sugar, place on a baking sheet and bake for about 30 minutes.
• Reduce the oven temperature to 350F (180°C) and continue baking for 40-45 minutes, until the pastry is golden brown and the juices are bubbling thickly.
• Let cool for 30 minutes before serving with vanilla ice cream or homemade whipped cream. Store leftovers, covered, at room temperature for up to 2 days.
• * You can also melt the butter, or brown the butter and pour it over the prepared fruit mix.

APPLE AND RHUBARB PANDOWDY

Steps:

• Preheat oven to 425°; butter a 9-inch deep dish pie pan or cast-iron skillet or a 9-inch square baking pan.
• Toss the apples, rhubarb, lemon zest, and lemon juice together in a big bowl.
• Separately, rub together the brown sugar, cornstarch, cinnamon, and salt; then add to the fruit mixture; stir to combine.
• Transfer the mixture to the prepared pan.
• Roll out pie pastry to roughly the same size of the pan; top the apples and rhubarb with the pastry, tucking in any excess pastry between the fruit and the side of the pan.
• This is a rustic dessert, so there is no need to spend any extra time making it look fancy.
• Cut a few steam vents in the crust, then place the pandowdy on a baking sheet to collect any drips.
• Bake for 20 minutes, then turn the oven down to 350° and bake for 25-30 minutes, or until the crust is golden and the fruit is bubbling around the edges or through the steam vents.
• Cool the pandowdy for 1 hour before serving, topped with a scoop of vanilla bean ice cream.
• Storage: covered with a tea towel, the pandowdy will keep at room temperature for up to 3 days.

APPLE PANDOWDY

Steps:

• Preheat oven to 350°F
• Butter 6-cup oval baking dish.
• Cut 2 Tbs. butter into small pieces; set aside.
• In a large bowl, combine apples, molasses, lemon juice, bourbon, 2 Tbs. flour, cinnamon, 1 teaspoons vanilla and nutmeg.
• Let stand 15 minutes.
• Arrange mixture evenly in baking dish; dot with reserved butter.
• Set aside.
• Melt remaining butter; cool slightly.
• Combine ½ cup sugar, baking powder, salt, and remaining flour.
• In bowl beat together eggs, milk, melted butter, and remaining vanilla.
• Stir milk mixture into flour batter until ingredients are just combined.
• The batter will be very thick.
• Spoon batter over apple mixture, spreading as needed to cover apples and allow batter to drip down between apples.
• Sprinkle batter with remaining sugar.
• Bake 40-45 minutes or until crust is golden and filling is bubbly.
• Serve with cream, if desired.

APPLE AND CRANBERRY PANDOWDY

Steps:

• Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1 tablespoon ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 2 weeks). On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, about 20 minutes.
• Make filling: Preheat oven to 375 degrees. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking dish; dot with butter. Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture. Brush dough with cream and sprinkle with coarse sugar. Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature.