Another recipe from my childhood vaults — one of my favorites. For the baking-phobic out there, this is a good recipe for you. No precise quantities here! And you really can’t get much more bang for your buck with a dessert recipe. This recipe is so easy and has so few ingredients, but is impressively delicious. People will think you’ve slaved over a hot stove all day. It’s also a good way to get rid of apples that have gone mealy and are on their way out. I threw together this pan dowdy with only two apples, and guessed at the rest of the ingredients. Oh, and did I mention it’s easily vegan/dairy-free?
In case you’re wondering about the name, I like this explanation. It’s true, looks can be deceiving…
Apple Pan Dowdy
For the filling:
6-8 large apples
Lemon juice, maybe 1/4-1/3 cup
cinnamon, about 1/2 teaspoon
cloves, about 1/4 teaspoon
nutmeg, about 1/4 teaspoon
ginger, about 1/2 teaspoon
For the topping:
1 cup whole wheat flour
1 cup brown sugar
1/2 cup (1 cube) butter or non-hydrogenated margarine (Earth Balance does the trick), room temperature
- Preheat oven to 350°F.
- Peel, core, and slice the apples into thin wedges. Add lemon juice and spices, toss until apples are evenly covered. The amount of lemon juice and spices used is eyeballed. Add enough lemon juice to wet the apple slices, but not so much that there’s soup at the bottom of the bowl. The spices should cover all the apple slices in a very thin layer (I like mine spicy).
- In a separate bowl, mix together the whole wheat flour, brown sugar, and butter or margarine until the chunks of butter are gone. I use a pastry cutter for this job, but a hand mixer would be fine too.
- In a large glass baking pan (I think mine’s 10″x14″ — told you nothing was exact here!), put all the apple slices in an even layer. Crumble the topping over the apples. Bake at 350°F for 45 minutes to 1 hour. Topping should be crispy and apples should be oozing and very soft.
- Serve with a generous scoop of vanilla ice cream. Prepare for sugar rush.