Lemon-Rosemary Apple Pandowdy

On September 10, 2012 · Leave a Comment · In Bread, Desserts, Recipes

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.

Lemon-Rosemary Apple Pandowdy

Ingredients

Filling:

1/2 teaspoon dried rosemary leaves
1/3 cup granulated sugar
2 tablespoons freshly squeezed lemon
1 1/2 pounds Golden Delicious apples, peeled, cored, quartered, and thinly sliced (about 5 cups)

Biscuit Topping:

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
dash of salt
1/2 teaspoon dried rosemary leaves
3 tablespoons cold unsalted butter
1/3 cup light cream or milk

Directions

Heat oven to 425 degrees F. Lightly grease a heavy baking dish (about 8-inches square or round).
To make filling, crumble rosemary as fine as possibly into a bowl. Add sugar and lemon juice and stir. Add apple slices, toss to coat. Spread evenly in the baking dish.
To make biscuit topping, put flour, sugar, baking powder, salt, and rosemary into a medium-size bowl, crumbling the rosemary as fine as possible. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
Add cream. Stir with a fork until a soft dough forms. turn out dough onto a lightly floured surface and give 10 to 12 kneads. Turn dough over and roll or pat to fit just inside the baking dish. Place on top of the fruit. Cut 4 slits in the dough so steam can escape.
Bake 25 to 30 minutes, or until the crust is golden. With a knife, lift edge of crust and make sure it is cooked underneath. Remove from the oven and serve warm.

http://foodiemcbooty.com/lemon-rosemary-apple-pandowdy/

Recipe adapted from Elizabeth Alston’s Biscuits and Scones.