Apple-Raspberry Pandowdy

Entry-level bakers, this one's for you. Essentially a batter-topped cobbler, it's assembled in one pan: Toss tart apples with lime juice and cinnamon, then cover them with a drop-biscuit batter and a sprinkle of fresh raspberries. Finish with a fine veneer of sugar drizzled with hot water, so it melts into a delicate shell; then pop it in the oven until the top is crisp and golden brown, and present it with pride—a foolproof, down-home finale for your feast.

By Greg Lofts
Martha Stewart Living, November 2021

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Credit: Dana Gallagher

Recipe Summary test

prep:
25 mins
total:
1 hr 25 mins
Servings:
8
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Ingredients

Directions

  • Preheat oven to 350°F. In a 2 1/2-quart baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).

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  • Beat butter with 1 cup sugar, baking powder, salt, and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2 to 3 minutes.

  • Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining 1/3 cup sugar evenly over top. Drizzle hot water over sugar (most will melt).

  • Bake until top is crisp and golden brown and cake is set, 55 to 65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.

Cook's Notes

This confection is best eaten warm, but you can also serve it at room temperature. Make it up to a day ahead, let it cool, and store, covered, in the refrigerator. To serve warm, reheat it in a preheated 350°F oven, uncovered, for about 10 minutes.

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Reviews

© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 11/27/2021