Apple pandowdy

Yield: 8 Servings

Measure Ingredient
6 Tart apples; peeled cored and sliced thin
½ cup Packed dark brown sugar
¼ cup Granulated white sugar
¼ teaspoon Ground nutmeg
½ teaspoon Ground cinnamon
⅛ teaspoon Ground cloves
¼ teaspoon Salt
1½ cup White wheat flour
1½ tablespoon Granulated white sugar
2¼ teaspoon Baking powder
¾ teaspoon Salt
½ cup Sweet butter-chilled and cut into 10 pieces
6 tablespoons Milk; (up to 9)
1 cup Heavy cream; whipped and sweetened, (optional)

APPLES

BISCUIT DOUGH

Preheat oven to 350F.

In a large mixing bowl, toss apples, both sugars, nutmeg, cinnamon, cloves, and salt to combine. Put apple mixture into a buttered 9-inch baking dish.

For the dough, sift flour, sugar, baking powder, and salt into a large mixing bowl. Rub butter in with your fingers or cut in with a pastry blender until mixture resembles coarse meal. Sprinkle with 6 tablespoons of the milk and toss with a fork. Add more milk if necessary to make a soft dough.

On a lightly floured surface, roll dough 1 inch larger than baking dish.

Dough should be about 1-inch thick. Lay dough over baking dish with the apples. Flute or otherwise secure dough to edge of dish. Bake until crust is golden brown and apples are soft and bubbly, 40 to 45 minutes. Serve warm or at room temperature, garnished with whipped cream.

Recipe by Mangia!

Converted by MM_Buster v2.0l.

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