Wednesday, September 26, 2018

Apple Pandowdy #AppleWeek

This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.

Delicious seasonal apples drowning in a homemade caramel sauce and topped with tender, flaky biscuits.

Welcome to Day 3 of Apple Week.......

I am having so much fun this week sharing all these wonderful apple recipes and finding new apple recipes that are being shared by my friends.  Mostly, though, I'm excited to share the opportunity for my readers to win some awesome and amazing gift packages from our generous sponsors.  

You can learn all about our sponsors and enter the rafflecopter giveaway over at my Welcome Post. I really hope one of my readers is the lucky winner of at least one of these fantastic gifts.

My recipe today showcases two of the sponsor gifts that I received for this event.  The first is a wonderful, fragrant Vietnamese ground cinnamon from The Spice House and the second is some lovely, gourmet, pure vanilla extract from Rodelle.  It was my first time using either of these products and, I must say, I was very impressed.

I started out by coring, peeling and cutting apples into eight pieces.  Then I put them into a casserole and sprinkled them with that Vietnamese cinnamon.

Then, I poured on some homemade caramel sauce flavored with the pure vanilla extract.  I had to force myself not to steal a spoonful of it to quell that grumble in my tummy.

Dolloped on some dough and sprinkled with more cinnamon and sugar before putting it into the oven to bake.  

It comes out of the oven all ooey, gooey and bubbly.  The apples are tender and the topping is a gorgeous, golden brown.  Resist the urge to dig right will badly burn your mouth....not that I would have any experience with that......

Let it cool while you have dinner and then serve it up with a dollop of ice cream.  Cold ice cream feels very nice on a burnt tongue.....just sayin'......

According to an article I found in USA Today, this dish is actually Apple Pan Dowdy.  The Dowdy is derived from Middle English Doude which means inelegant.  I personally love the rustic look of this dessert.

Let's take a look at what other Apple Recipes are being shared today........

And here is the recipe that I made from a recipe I found at Taste of Home.

#apples, #baking, #pandowdy, #cobbler, caramel, #desserts, #fruitdesserts, #rustic
Desserts, Baking
Yield: 8-10 servingsPin it

Apple Pandowdy

prep time: 25 minscook time: 1 hourtotal time: 1 hours and 25 mins
Delicious seasonal apples drowning in a homemade caramel sauce and topped with tender, flaky biscuits.


1 c. brown sugar, packed
1 1/4 c. flour, divided
1 c. water
1 t. lemon juice
2 t. baking powder
5 T. butter, divided
3/4 c. milk
5 apples, cored, peeled and cut into eighths
1/2 t. cinnamon
1/2 t. nutmeg
1 t. vanilla
1 T. cinnamon sugar (1 T. sugar + pinch of cinnamon, shaken)


In a saucepan over med heat, combine the brown sugar,  1/4 c. of the flour and a pinch of salt.  Add the water and lemon juice.  Cook and stir until melted and thick.

Place the remaining cup of flour, baking powder and a pinch of salt in a bowl. Using a pastry blender cut in 3 T. of the butter.  Stir in the milk just until combined.  Set aside.

Stir the remaining 2 T. of butter, vanilla and nutmeg to the caramel mixture in the pan.
Place the apples into a 2 qt. baking dish that and sprinkle with 1/2 t. of cinnamon.  Pour the caramel over the apples.  With a large spoon, drop the dough in clumps over the apple mixture. Sprinkle with the cinnamon sugar and bake in a preheated 350* oven for 55-60 minutes, until apples are tender and the topping is golden brown.


Adapted from a recipe found at Taste of Home, originally submitted by Doreen Lindquist
Created using The Recipes Generator


  1. Oh my goodness this looks delicious. And Vietnamese cinnamon!!!

  2. I've always wondered what a pandowdie was! This looks and sounds delicious!

    1. It really was Karen. I think it will become a seasonal favorite around here.


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