Leave it to a deep-dish dessert to deepen your love of apple pie! Apple Pandowdy is a deep-dish take on the all-American favorite, with tender jammy apples coated in a smoky, sweet, and rich sauce with cheerful nutmeg flavor. On top is a flaky, cinnamon sugar crust topping that practically melts in your mouth. Apple Pandowdy is easier to make than a traditional pie without skimping on all of the indulgent tastes. Make sure you have plenty of whipped cream to serve alongside it!
Ingredients• 1 cup packed brown sugar • 1 1/4 cups all-purpose flour, divided • 1/2 teaspoon salt, divided • 1 cup water • 1 teaspoon lemon juice • 2 teaspoons baking powder • 5 tablespoons butter, divided • 3/4 cup milk, 2% • 5 cups apples, sliced and peeled • 1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided • 1/2 teaspoon ground nutmeg • 1 teaspoon vanilla extract • 1 tablespoon coarse sugar • whipped cream, optional, for serving
Preheat the oven to 350 degrees F.
In a saucepan, combine the brown sugar, 1/4 cup flour, and 1/4 teaspoon salt.
Add the water and lemon juice.
Place the saucepan over medium heat and cook until thick, about 5 minutes.
Cover the saucepan and set it aside.
In a bowl, combine the baking powder, remaining flour, and remaining salt.
Cut 3 tablespoons of the butter into the dry ingredient mixture.
Add the milk and mix until just moistened with a few lumps remaining.
Arrange the apples in a 1-1/2-quart baking dish.
Sprinkle the apples with 1/2 teaspoon cinnamon.
Add the nutmeg, vanilla, and remaining butter into the sauce mixture.
Pour the sauce mixture over the apples.
Drop the dough mixture by spoonfuls over the sauce.
Combine the remaining cinnamon and coarse sugar.
Sprinkle the cinnamon sugar over the dough.
Bake until the top is brown and the apples are tender, for about 55 minutes.
Serve warm with whipped cream.