Name: Apple Pandowdy
Yield: Serves 8
Ingredients: 6 tablespoons unsalted butter; 4 pounds Pink Lady and/or Granny Smith apples, peeled, cored, cut into 1-inch pieces; 2/3 cup (packed) dark brown sugar; 3 tablespoons all-purpose flour; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 tablespoon vanilla extract; 2 teaspoons ground cinnamon; 1 (1/2-inch) piece ginger, peeled, finely grated; 1/2 teaspoon kosher salt; 1 package frozen puff pastry (preferably Dufour), thawed, cut into irregular 1-inch pieces; Granulated sugar (for sprinkling); 2 pints vanilla ice cream

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Photo by Alex Lau

This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you’ve been warned.

Recipe information

Yield
Serves 8

Ingredients

6 tablespoons unsalted butter

4 pounds Pink Lady and/or Granny Smith apples, peeled, cored, cut into 1-inch pieces

2/3 cup (packed) dark brown sugar

3 tablespoons all-purpose flour

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

1 (1/2-inch) piece ginger, peeled, finely grated

1/2 teaspoon kosher salt

1 package frozen puff pastry (preferably Dufour), thawed, cut into irregular 1-inch pieces

Granulated sugar (for sprinkling)

2 pints vanilla ice cream

Preparation

Step 1
Preheat oven to 425°F. Cook butter in a small saucepan over medium, swirling often, until bubbling and golden, about 5 minutes; set aside.
Step 2
Toss apples, brown sugar, flour, lemon zest, lemon juice, vanilla extract, cinnamon, ginger, and salt in a large bowl. Transfer to a shallow 3-quart baking dish. Drizzle all but 2 Tbsp. brown butter over apples. Top with pieces of puff pastry, then brush pastry with remaining brown butter. Sprinkle with granulated sugar.
Step 3
Bake until pastry is puffed and golden around edges, 25–30 minutes. Reduce temperature to 350°F and bake until juices are thick and bubbling and pastry is brown all over, 30–35 minutes longer.
Step 4
Using a spoon, press pastry down into warm juices (but don’t submerge); let cool slightly. Serve warm with ice cream.
Do Ahead
Step 5
Pandowdy can be made 1 day ahead. Let cool. Cover loosely with foil and store at room temperature. Reheat uncovered in a 200°F oven 20 minutes before serving.

TagsFruit Dessert Dessert American Apple Fruit Puff Pastry Dinner Nut Free Quick Easy Baking Thanksgiving Fall Bon Appétit

Recipe notes

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