Buttery Apple Pandowdy Cobbler
This tangy and comforting apple pandowdy features a buttery, spiced crust atop a bed of sweet, tender apples. The crunchy topping and warm, cinnamon-infused filling make this the perfect fall or winter dessert.
Instructions
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1
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.
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2
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.
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3
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 coarse sugar and remaining cinnamon; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
