Apple Pandowdy with Rustic Puff Pastry
Apple pandowdy layers lemony cinnamon apples under rustic puff pastry for a cozy dessert with golden edges, tender fruit, and a crisp sugar finish.
Servings: 8
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 1 hour 15 minutes
Ingredients
Ingredients
- 2 1/2 pounds Granny Smith apples peeled, cored, and sliced into 1/2-inch wedges
- 1/2 cup brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest finely grated
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 sheet puff pastry thawed
- 4 tablespoons unsalted butter melted
- 1 tablespoon turbinado sugar or granulated sugar
Instructions
Instructions
- Preheat the oven to 375°F. Lightly grease a shallow 2- to 2 1/2-quart baking dish and set it aside.
- Toss the apples with brown sugar, flour, lemon juice, lemon zest, vanilla, cinnamon, and allspice. Spread the coated apples evenly in the prepared dish.
- Roll the puff pastry into a 12-inch square. Cut it into roughly 2-inch squares and scatter them over the apples, overlapping slightly while leaving gaps.
- Drizzle the melted butter over the pastry and sprinkle with turbinado sugar.
- Bake for 55 to 65 minutes, until the center apples are fork-tender and the pastry is golden brown.
- While the dessert is warm, gently press the pastry down with the back of a spoon so it absorbs some apple juices.
- Serve warm, optionally with vanilla ice cream.