Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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pandowdy an old-fashioned deep-dish New England fruit dessert related to cobbler, grunt, and slump. Sliced or cut apples or other fruits are tossed with spices and butter, sweetened with molasses (see sugar), maple syrup, or brown sugar, topped with a biscuit-like dough, and baked. Partway through the baking time, the crust is broken up and pressed down into the fruit so it can absorb the juices. This technique is called ‘dowdying’. After the crust is baked, it becomes crispy. Pandowdies are served warm with heavy (double) cream, hard sauce (see sauce), or a cream sauce flavoured with nutmeg.