Apple Pandowdy

 

1 cup flour

1 1/2 cup Wondra

2/3 cup white sugar

1/3 cup brown sugar

1 egg

1 cup milk

1 1/4 cup butter

3 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

6 or so apples

 

I got my ingredients together by mixing both flours, the baking powder, and salt together.

 

 

Then I cut up the apples into small bite sized chunks and spread them on the bottom of a butter greased pan. There were more apples than could fit in the pan, so I got out 2 personal pandowdy sized pans for the extra. Then I sprinkled them with a brown sugar, cinnamon (we had ground cinnamon this time, so I didn't have to use the coffee grinder), and nutmeg mixture.

 

 

 

Next, I beat the sugar and egg together. One of the recipes I looked at online said to add the flour and whatever liquid there was, alternating, begining and ending with the flour. I did this, which was a good idea, because the flour made this batter sort of stiff and gradually adding the milk kept it workable.

 

 

 

 

When that was done I spread it over the apples...

 

 

...and popped it in the oven for about 45 minutes. The pandowdy came out looking like bread almost, and the juice from the apples was bubbling at the little openings between the crust and the pan.

 

 

 

This dessert would go great with a side of vanilla ice cream...

 

 

 

But I preferred mine with a tall glass of milk. I have to say this is my most successful baked good yet. The insides were the perfect consistancy since the apples were the only ingredient giving a liquid.  The crust had a nice, firm outside and a fluffy white inside. It could definitely be used for other dishes, and I had a request from CalvinBall to make just a loaf of the crust by itself.

Keep on your roll, and make the rest of your baking agenda. Sure a good learning experience for you and a wonderful tasty delight for us taste-testers! This is a definite "keeper recipe" that should go into your cookbook.