Friday, August 16

Colonial Apple Pan Dowdy

Pan Dowdy is a classic American cobbler style dish. Fruit is loving seasoned and then baked beneath a layer of bread. Origins if the dish are a little hazy but, a common notion exists that it was a way to use up old or stale bread while making a hearty dish. Originally served as part of a main course, pan dowdy is now commonly served as a dessert. There are three traditional versions apple, blueberry, and peach. Here is a great way to get started with my favorite, apple!

Full time 1 hour
Serves 4-6

You will need:

8 slices of bread
4 apples, preferably green but any will work
1/2 cup brown sugar, packed (or 1/3 cup molasses)
1/4 cup sugar
2 tbsp butter, softened
1/2 tsp salt
1/2 tsp allspice
1/4 tsp cinnamon 

Let us begin:

Preheat your oven to 350'. Lightly grease a 8" baking dish and set aside for a moment.

Core and slice each apple into 16 wedges. If your apple is large slice into more wedges, your wedges should be no more than 1/4" thick.

Place wedges into baking dish.

Dust over wedges with brown sugar (or the more traditional molasses), allspice, salt, and cinnamon.

Place in oven and bake for 25 minutes.

While this bakes we will work with the bread, start by removing the crusts. If you have a fancy cutter I suggest using it, if not you can use the bottom if a glass to make rounds.

Lightly spread softened butter on both sides of bread.

Sprinkle over lightly with sugar, nicely coating the butter.

Carefully remove baking dish from oven and lay bread across top creating a crust.

Return to oven and bake an additional 20-25 minutes.

Remove from oven and allow to cool slightly before serving.

Serve with ice cream, whipped cream, and enjoy!