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Apple Pandowdy

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“Apple pandowdy is a bit like an apple pie but with fluffy cake on top. When I was growing up, we had an apple tree in the back yard. The apples were too tart to eat raw, but they were delicious in baked desserts. This is the first one I ever made on my own. You can substitute molasses for brown sugar like I normally do, and I use vanilla paste instead of vanilla extract. You can also omit the bourbon, if desired.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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