Apple Pandowdy

Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

For this and all apple desserts, use firm and juicy apples. Every region of the country has its own varieties, so search out the best in your area. Serve the pandowdy warm with Caramel Ice Cream and warm Caramel Sauce.


  • 7 medium-sized apples, peeled, cored, and sliced inch thick
  • 4 ounces (1 stick) sweet butter
  • ½ cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • Pinch ground cloves
  • Pinch salt
  • 1 cup heavy (whipping) cream
  • 1 cup golden raisins

The topping

  • cups flour
  • 4 ounces pecans, toasted and finely chopped
  • Pinch salt
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 3 ounces (¾ stick) sweet butter
  • ¾ cup heavy (whipping) cream

A 1½-quart ovenproof dish.


Preheat the oven to 350 degrees.

Put the apple slices, butter, sugar, lemon juice, cinnamon, allspice, ginger, cloves, and salt in a large pot. Cook over medium heat until the apples are soft but still retain their shape.

Add the cream to the pan and continue to cook the apples for about 5 minutes, until the liquid has thickened slightly. Depending on how juicy the apples are, this can take from 5 to 15 minutes.

Stir in the golden raisins. Place the apple mixture in the ovenproof dish and set it aside while you make the pecan topping.

To make the topping

Combine the flour, pecans, salt, sugar, and baking powder in the bowl of an electric mixer. Using the paddle attachment on low speed, mix the butter into the dry ingredients until it is the size of small peas. Continue to mix and add the cream, mixing just until the dough comes together.

On a lightly floured board roll the dough ¼ inch thick. Cut it into eight 3-inch circles. Place the circles on top of the apple mixture.

Bake the pandowdy for 30 to 35 minutes, until the topping is golden brown and the apples are beginning to bubble around the edges. Serve warm in bowls with caramel ice cream and caramel sauce.