TOTAL TIME: Prep: 25 min. Bake: 55 min.
MAKES: 9 servings


  • 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
  • 5 cups sliced peeled apples
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Whipped cream, optional

Nutritional Facts

1 piece: 260 calories, 7g fat (4g saturated fat), 20mg cholesterol, 304mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 3g protein


  1. In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook over low heat until thick. Cover and set aside.
  2. In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside.
  3. Arrange apples in 9-in. square baking dish; sprinkle with cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Bake at 350° for 55 minutes or until top is brown and apples are tender. Serve warm with cream if desired. Yield: 9 servings.
Originally published as Apple Pandowdy in Grandma's Great Desserts Cookbook 1992, p36

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Reviewed Jan. 18, 2016

"Tried this last night; turned-out great! Good recipe for an occasional cook. A strange song came to me as I was baking, something about "shoo-fly pie and apple pandowdy," 'wonder where that came from?"

Reviewed Oct. 7, 2013

"Yum! this is the Old style pandowdy just like my Mom used to make! I made it today for my Dad's birthday and it turned out Perfect! Tastes fantastic! So easy to make too!"

Reviewed Oct. 2, 2013

"This is one of the best cobblers I have tasted. The sauce you prepare on top of stove and thicken really adds a lot to this dish and the topping browns so nicely. Yum"

Reviewed Jan. 29, 2013

"very good!"

Reviewed Nov. 21, 2011

"Made this tonight--absolutely wonderful!!!! Thanks so much for sharing."

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