Apple pan dowdy
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown Sugar, firmly packed |
| ¼ | cup | All-Purpose Flour |
| ¼ | teaspoon | Salt |
| 1½ | teaspoon | Cider Vinegar |
| 1 | cup | Water |
| ½ | teaspoon | Ground Cinnamon |
| 1 | teaspoon | Vanilla Extract |
| 6 | cups | Apples, Peeled, Cored |
| & Sliced | ||
| 1 | tablespoon | Butter, melted |
| Topping | ||
| 1 | cup | All-Purpose Flour |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Baking Powder |
| 2½ | teaspoon | Butter |
| ¾ | cup | Milk |
Directions
* Preheat oven to 375 F.
1. Put brown sugar, ¼ cup flour, and ¼ tsp salt in a 1-qt nonaluminum saucepan. Add the vinegar and water and cook over moderate heat, stiring constantly, until thick. Remove from heat and let stand until comfortable to the touch. When cool, stir cinnamon, vanilla and butter into the spiced syrup.
2. Generously butter a 7 x 11-inch (6-cup) glass baking dish or its equal. Arrange the apple slices in it. Pour the spiced syrup over the apples.
3. Make the topping. Whisk flour, salt, and baking powder together.
Cut in the butter until the mixture resembles coarse meal, then stir in the milk just until combined. Drop by tablespoonfuls over the apples. Bake for 45 mins, or until bubbling.
Submission by Minnie Schlegel to the section on the BLOOMSBURG FAIR of Bloomsburg, PA. Fair dates: 3rd Sat after Labor Day for 8 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking