Pandowdies, cobblers, slumps, and grunts are all variations on biscuit dough cooked with fruit. These down-home desserts from early New England are enjoying a welcome revival.
I picked up these apples at the Longmont Farmer’s Market (10 for $1!) and promised the farmer that I would give them a good home. I remembered seeing a recipe for Pandowdy in a book that my good friend Jane gave me as a gift, Elizabeth Alston’s Biscuits and Scones. The rosemary in this recipe caught my eye and I was immediately intrigued. I had to try this baked apple-rosemary goodness.
This pandowdy recipe is super quick and hardly takes any work to make the biscuits. You toss the dough around a bit and it’s ready to bake. Simple.
The thing that takes the longest is peeling and slicing the apples. An extra set of hands or an apple peeler is always handy, but I flew solo and old school on this project. Who needs an apple peeler when you have two hands anyway? Look at that peel-action! One single peel, baby. Booyah! Maybe I should try out for America’s Got Talent…
It’s best to enjoy this warm with a huge scoop of ice cream. Doctor’s orders.
Recipe adapted from Elizabeth Alston’s Biscuits and Scones.
Hello! My name is Nicole. I'm a blogger, a sports fan and a bacon activist. When I'm not making a huge mess in the kitchen, I am leaving my mark outside or gaming with my Mister. Read more...
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