“This apple pandowdy, which comes from a very old cookbook, is tangy and delicious.” —Doreen Lindquist, Thompson, Manitoba
Photo: Taste of Home
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- 1 cup packed brown sugar
- 1-1/4 cups all-purpose flour divided
- 1/2 tsp salt divided
- 1 cup water
- 1 tsp lemon juice
- 5 tbsp butter divided
- 3/4 cup whole milk
- 5 cups sliced peeled apples
- 1/2 tsp ground cinnamon plus 1/8 tsp, divided
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbsp coarse sugar
- whipped cream optional
- 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.
1 serving: 260 calories, 7g fat (4g saturated fat), 20mg cholesterol, 304mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 3g protein.