Best Apple Blueberry Pandowdy Recipes

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APPLE PANDOWDY



Apple Pandowdy image

This apple pandowdy, which comes from a very old cookbook, is tangy and delicious. -Doreen Lindquist, Thompson, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 14

1 cup packed brown sugar
1-1/4 cups all-purpose flour, divided
1/2 teaspoon salt, divided
1 cup water
1 teaspoon lemon juice
2 teaspoons baking powder
5 tablespoons butter, divided
3/4 cup 2% milk
5 cups sliced peeled apples
1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon coarse sugar
Whipped cream, optional

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.

Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 304mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

APPLE PAN DOWDY



Apple Pan Dowdy image

An old fashioned recipe my mother has made since 1954. You add a cooked syrup over the apples, and top with a flour combination topping. It is a different type of apple cobbler you will really enjoy. You can serve plain or top with milk or ice cream.

Provided by Peggy Fugate

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

4 cups peeled and sliced apples
1 cup brown sugar
¼ cup all-purpose flour
2 tablespoons vinegar
1 cup water
1 teaspoon vanilla extract
1 tablespoon butter
1 cup all-purpose flour
2 teaspoons baking powder
2 ½ tablespoons shortening
¾ cup milk

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.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 55.6 g, Cholesterol 7.5 mg, Fat 8.2 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 197.9 mg, Sugar 32.7 g

APPLE PANDOWDY



Apple Pandowdy image

This classic American dessert from the 19th century is "dowdied" up when dough is cut into pieces instead of being left whole.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h20m

Number Of Ingredients 15

1 1/4 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice-cold water
3 1/2 pounds tart, firm baking apples, such as Granny Smith or Northern Spy
2 tablespoons fresh lemon juice (from 1 lemon)
2/3 cup packed light-brown sugar
1/4 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, melted
1 1/2 tablespoons granulated sugar
Vanilla ice cream, for serving (optional)

Steps:

  • Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 3 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched. Shape dough into an 8-inch square and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
  • On a lightly floured surface, roll out dough 1/4 inch thick. Cut dough into about 20 squares (about 1 to 1 1/2 inches each). Transfer to a parchment-lined baking sheet. Refrigerate while making filling.
  • Filling: Preheat oven to 425 degrees. Peel, quarter, and core apples, then cut into 1/2-inch-thick wedges. In a large bowl, toss together apples, lemon juice, brown sugar, flour, and spices. Transfer to a shallow 2-quart baking dish. Drizzle with 4 tablespoons melted butter.
  • Arrange dough squares in a patchwork design over apples, overlapping as needed to cover apples almost completely. Brush remaining 2 tablespoons melted butter over squares; sprinkle with granulated sugar. Bake until beginning to brown around edges, about 30 minutes. Reduce oven temperature to 350 degrees and continue baking until flaky and golden brown all over and juices are bubbling in center, 40 to 45 minutes more. Using the back of a metal spatula, gently press down on dough so it is slightly submerged under apples. Let cool at least 30 minutes. Serve, with vanilla ice cream, if desired.

BLUEBERRY PANDOWDY



Blueberry Pandowdy image

Provided by Food Network

Categories     dessert

Time 50m

Number Of Ingredients 11

1 1/2 cups heavy cream
2 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons coarse salt
4 pints blueberries
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
3 tablespoons sugar
1 cup light molasses
2 tablespoons unsalted butter
Whipped cream, for garnish

Steps:

  • Preheat oven to 375 degrees.
  • In a mixing bowl, whip the cream until stiff peaks form. In a separate bowl, blend together the flour, baking powder and salt. Fold in the heavy cream until just combined. On a lightly floured surface, roll out the dough to 1/2-inch thickness. Set aside. In a separate bowl, toss the blueberries with the cinnamon, nutmeg and sugar. Transfer to a 9-inch baking dish and drizzle with molasses and butter pieces. Top with dough and tuck into the mixture. Cut vents in the top of the dough. Bake for 30 minutes or until golden. Serve with whipped cream sweetened with molasses.

APPLE & BLUEBERRY PANDOWDY



Apple & Blueberry Pandowdy image

I love making a good pandowdy; however, I love eating them more. This pandowdy is a combination of apples and blueberries, but you could use a combination of just about any good fruits. The top crust is totally rustic, and just makes for an excellent presentation. In addition, a pandowdy does not have a bottom crust, so it's...

Provided by Andy Anderson !

Categories     Pies

Time 1h15m

Number Of Ingredients 17

THE CRUST
2 oz slivered almonds
1/4 c sugar, i use turbinado, but regular granulated will do just fine.
1 & 1/4 c flour, all-purpose variety
1/4 tsp salt, kosher variety
6 Tbsp sweet butter, unsalted
3-5 Tbsp filtered water
1 large egg, beaten
THE FILLING
2 Tbsp flour, all-purpose variety
3 large tart apples, like a granny smith
2/3 c granulated sugar
2 Tbsp fresh lemon juice
3 Tbsp sweet butter, unsalted
1/2 tsp ground cinnamon
1/4 tsp salt, kosher variety
12 oz fresh blueberries

Steps:

  • 1. THE CRUST
  • 2. Gather your ingredients.
  • 3. Place the almonds and sugar into a food processor, fitted with an S-blade.
  • 4. Using 1-second pulses, pulse until finely ground.
  • 5. Chef's Note: There is a fine line between finely ground, and making peanut butter. If you use 1-second pulses, you're controlling the process. I you just turn the food processor on and let it grind away, you are probably going to wind up with almond butter.
  • 6. Add the flour, and salt.
  • 7. Pulse the mixture to combine.
  • 8. Take the cubed and chilled butter, and drop into the bowl of the food processor.
  • 9. Give the mixture several 1-second pulses until the butter is reduced to pea-sized bits.
  • 10. Add the ice water, one tablespoon at a time, and pulse each time, until the mixture comes together.
  • 11. Chef's Note: Depending on the flour, the humidity, and other factors, the dough might come together after 3 tablespoons of water... 5 tablespoons of water, or even more. You don't want it sticky, you just want it to come together.
  • 12. Shape the dough into a flattened round.
  • 13. Chef's Note: Knead the dough on a lightly floured surface, to incorporate any dry ingredients.
  • 14. Cover in cling film, and place in the refrigerator for a minimum of 1 hour.
  • 15. THE FILLING
  • 16. Gather your ingredients.
  • 17. Peel the apples, and then cut into 1/2-inch pieces.
  • 18. Add them to a bowl, and toss with the sugar and the lemon juice.
  • 19. Add the butter to a large skillet, over medium to medium-high heat.
  • 20. When the foaming subsides add the apples.
  • 21. Stir until they become slightly softened, about 8 to 10 minutes.
  • 22. Add the flour, cinnamon, and salt.
  • 23. Stir the mixture until the liquid begins to thicken, about 2 minutes.
  • 24. Remove the skillet from the heat, and fold in the berries.
  • 25. Allow the mixture to completely cool before proceeding.
  • 26. While the filling is cooling, remove the dough from the refrigerator.
  • 27. Roll out on a lightly floured surface until 1/4 inch in thickness.
  • 28. Cut into squares of varying sizes, about 2 to 3 inches.
  • 29. Add the cooled filling to a pie pan of your choice.
  • 30. Place a rack in the middle position, and preheat the oven to 425f (168c).
  • 31. Arrange the dough squares in a random arrangement over the top.
  • 32. Chef's Note: Leave some space between the squares to allow steam to escape.
  • 33. Beat the egg.
  • 34. Brush the egg mixture over the crust.
  • 35. Sprinkle a bit of sugar over the top (optional).
  • 36. Place the pandowdy in the preheated oven and bake for 25 minutes.
  • 37. Reduce the temperature to 325f (128c)
  • 38. Bake for an additional 35 minutes, until the filling is bubbly.
  • 39. Chef's Note: If it looks like the crust is getting too brown, shield the top with a piece of foil.
  • 40. Remove from oven and serve warm... maybe with some nice vanilla ice cream. Enjoy.
  • 41. Keep the faith, and keep cooking.

Apple blueberry pandowdy is a classic American dessert that is a combination of baked apples, blueberries, and a crispy crust. The dish is thought to have originated in the Northeastern United States, and it has been enjoyed by generations of families. Traditional recipes call for a buttery crust that is mixed with flour and sugar, but there are variations that include oats, nuts, and other ingredients.

The History of Apple Blueberry Pandowdy Recipes

The origins of the pandowdy are not known, but it is believed to have been a dessert that was created by early settlers in the Northeastern United States. The term "pandowdy" was first recorded in a New England cookbook in the early 1800s, and it was described as a "pudding baked with apples, cut up and stirred in with pieces of dough, hickory nuts or raisins." The dish was popular in the 19th century and was often served at church socials and other community gatherings.

Ingredients

Apple blueberry pandowdy requires a handful of ingredients that can be found in most kitchens. The following are the basic ingredients used:

  • 4 cups sliced apples
  • 2 cups fresh blueberries
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup quick-cooking oats
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
Preparation

Preparation of the apple blueberry pandowdy involves the following steps:

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, toss the sliced apples and blueberries with the sugar, flour, cinnamon, and nutmeg until the fruit is evenly coated. Pour the mixture into the prepared baking dish.
  3. In a separate bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture is crumbly and well combined. Sprinkle the crumb mixture evenly over the top of the fruit in the baking dish.
  4. Bake the pandowdy for 40-45 minutes, or until the crust is golden brown and the fruit is bubbling. Allow the dessert to cool for 10-15 minutes before serving.

Variations on Apple Blueberry Pandowdy Recipes

While the basic recipe for apple blueberry pandowdy is delicious, there are many variations that can be tried. Some popular variations include:

Oat-Topped Apple Blueberry Pandowdy

This version of the pandowdy replaces the traditional crust with a mixture of oats, flour, and butter. The result is a crisp topping that complements the soft fruit filling.

Maple Apple Blueberry Pandowdy

To add a touch of sweetness to the dish, some recipes call for a drizzle of maple syrup or maple flavoring. This adds a rich, caramel-like taste that pairs well with the fruit.

Cinnamon-Swirl Apple Blueberry Pandowdy

This twist on the traditional pandowdy involves swirling a cinnamon-sugar mixture into the fruit filling before adding the crust. The result is a dessert that is bursting with cinnamon flavor and aroma.

Conclusion

Apple blueberry pandowdy is an old-fashioned dessert that remains popular today. With a simple ingredient list and easy preparation, it is a staple in many households. Over the years, cooks have experimented with different ingredients and methods to create variations on the traditional recipe. Whether enjoyed on a chilly autumn evening or as a sweet treat at the end of a summer meal, apple blueberry pandowdy is a timeless classic.

Valuable Tips for Making Apple Blueberry Pandowdy Recipes

Apple blueberry pandowdy is a classic dessert recipe that is perfect for any occasion. With its combination of sweet apples, tart blueberries, and flaky crust, it is sure to become a favorite. However, making a pandowdy can be a bit tricky, especially if you are new to baking. Here are some valuable tips that will help you make an apple blueberry pandowdy that is sure to impress.
1. Choose the Right Apples
The type of apple that you choose for your pandowdy can make a big difference in its flavor and texture. For example, some apples are better for baking than others because they hold their shape and don't turn to mush. Some of the best apples for baking include Granny Smith, Honeycrisp, Golden Delicious, and Braeburn. When making an apple blueberry pandowdy, you can use a combination of these apples to get a range of textures and flavors.
2. Don't Overwork the Dough
The crust of your pandowdy is an essential component of the recipe, and it needs to be flaky and buttery. To achieve this, you need to handle the dough gently and avoid overworking it. Overworking the dough can cause the gluten strands to develop too much, making the crust tough instead of flaky.
3. Use Cornstarch
Cornstarch is an excellent thickener for the fruit filling in your pandowdy recipe. It helps to absorb excess liquid from the apples and blueberries, preventing the filling from becoming too soupy. Cornstarch also enhances the flavor of the fruits and gives the filling a glossy appearance.
4. Experiment with Spices
While a traditional pandowdy recipe calls for cinnamon, nutmeg, and allspice, you can experiment with other spices to add more depth to the flavor. For example, you can add a pinch of cardamom, ginger, or cloves to the filling to give it a more exotic flavor. You can also sprinkle some orange or lemon zest over the filling to add a citrusy note.
5. Use a Cast Iron Skillet
A cast iron skillet is an excellent choice for baking your pandowdy because it conducts heat evenly and retains it well. It also gives the crust a beautiful golden color and a crispy texture. If you don't have a cast iron skillet, you can use a baking dish, but make sure it is oven-safe and can withstand high temperatures.
6. Be Creative with the Topping
The topping of your pandowdy is an excellent opportunity to get creative and add your own twist to the recipe. While a traditional pandowdy recipe calls for a biscuit topping, you can use puff pastry, pie crust, or even crumble topping. You can also add nuts, oats, or coconut flakes to the topping to give it more texture and flavor.
7. Serve the Pandowdy Warm
A pandowdy is best served warm, straight out of the oven. This is when the filling is at its best consistency, and the crust is flaky and golden. You can serve it with a scoop of vanilla ice cream, whipped cream, or just on its own. Leftovers can be reheated in the oven the next day, but they won't be as good as when freshly baked.

Conclusion

Making an apple blueberry pandowdy can seem intimidating, but with these valuable tips, you can make a dessert that is sure to impress. Remember to choose the right apples, handle the dough gently, use cornstarch, experiment with spices, use a cast iron skillet, be creative with the topping, and serve the pandowdy warm. By following these tips, you can make a pandowdy that is both delicious and visually stunning.

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