Prep: 20 minutes
Cook: 40 minutes
Chilling time: 1 hour 20 minutes
Total: 1 hour
This dessert takes inspiration from three sources: Martha Stewart's apple cranberry pandowdy
, Baking Illustrated
's apple pandowdy, and Deborah Madison
's apple rhubarb pandowdy. The crust is adapted from Martha Stewart
I used Pink Ladies for the apples here, which have a good balance of sweet to tart, and hold their shape a bit. Any semi-firm baking apple with work, such as Fujis, Pink Pearls and Mutsus, just to name a few, or use two each Granny Smith and McIntosh.
A 10" skillet gives the ideal crust-to-fruit ratio and makes for a handsome presentation, but you could probably get away with a 9" skillet or a two-quart-capacity baking dish.
Serve this, as I did, with ice cream such as Honey Yogurt
. Dreamy Vanilla
would do, too.
Nutritional values are based on one of eight servings.