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Thursday, May 20,2010

Almond Apple Pan Dowdy

By Danette Randall

 

Boy howdy, am I excited for some pan dowdy.

 

I’m assuming that is a phrase you don’t hear too often. But how better to express my love for this dumpy dessert than to rhyme it with something that has some get-up?

This week it is Almond Apple Pan Dowdy. But I don’t really think it is a dumpy dessert. It gets its name from the overall look of it, which is “dowdy.” Poor thing, it just couldn’t hold its own alongside the cobblers and crisps of this world.

Personally, I like the look of it, and more importantly, I like the taste. An apple-based filling baked with a sweet, crispy crust. The name comes from what happens after the baking process. The lovely hostess takes a fork and “dowdies” it up, leaving the pieces of pie crust broken and soaking up all the delightful juices of the apples. Tastes divine. Take that, you saucy cobbler.

This was a requested dessert this week, and I think that goes to show the pan dowdy is well on its way to making a comeback. If Mickey Rourke can do it, then by golly, so can this dessert. Just don’t forget, it has bad self esteem due to its lackluster name, so sing to it softly or make a up a rhyme. Just do something special and it will bake up just fine. A poet, I am not, just make the darn recipe, it’s all that I got.

Now, follow the directions, put some love into it and invite me over when it’s done.

Almond Apple Pan Dowdy

2 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 1/4 cups unsalted softened butter
3/4 cup granulated sugar
1 egg
1 cup milk
3/4 cup sliced almonds
3-4 apples sliced about 1/2-inch thick
(I used gala apples, cored but not
peeled)
1/2 cup brown sugar
2 tsp. cinnamon

Preheat oven to 350 degrees.

Grease (I like butter for this dessert) an 8x8-inch baking pan. Sift flour, salt and baking powder, set aside.

In large bowl, cream butter and sugar until smooth. Beat in egg and milk. Add flour mixture and stir until well-combined. Take 1/2 cup of the sliced almonds and spread them on bottom of buttered pan. Add sliced apples on top. Sprinkle brown sugar evenly over apples. Top with cinnamon. Add remaining 1/4 cup of almonds on top of apples. Spread batter evenly over top. Place pan on baking sheet in oven for 45-50 minutes, until top is golden brown. If serving warm, let cool for 15-20 minutes, break up crust so it is mixed up with apples and juices. Scoop out into bowl or plate, top with ice cream or whipped cream. Enjoy!

Note: If letting cool first, then flip over onto serving platter when ready to eat so it resembles upside-down cake. Cut up and serve with whipped cream or ice cream.

Respond: letters@boulderweekly.com

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