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.
Martha Stewart Living, November 2021
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Credit: Dana Gallagher
Recipe Summary
Ingredients
Directions
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.