Apple Pandowdy

1578471793Apple-Pandowdy.jpg

Why recepie famous for?

This apple pandowdy, which comes from a very old cookbook, is tangy and delicious

Ingredients

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1 cp 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 whole 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

Instructions


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.

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