Apple Pandowdy

I adapted this sweetly spiced pandowdy recipe from a very old cookbook. It’s filled with fresh tart apples and topped with an irresistibly tender crust. —Doreen Lindquist, Thompson, MB

Prep: 25 min.

• Bake: 55 min. Makes: 9 servings

1 cup packed brown sugar

11/4 cups all-purpose flour, divided

1/2 tsp. salt, divided

1 cup water

1 tsp. lemon juice

2 tsp. baking powder

5 Tbsp. butter, divided 3/4 cup whole milk 5 cups sliced peeled apples 1/2 tsp. plus 1/8 tsp. cinnamon 1/2 tsp. ground nutmeg 1 tsp. vanilla extract

1 Tbsp. coarse sugar Whipped cream, optional

1. In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 tsp. salt. Add the water and lemon juice; cook and stir over medium heat until thick. Cover and set aside.

2. Combine the baking powder and the remaining flour and salt. Cut in 3 Tbsp. butter. Add the milk and mix just until moistened (a few lumps will remain); set aside.

3. Arrange apples in a 11/2-qt. baking dish; sprinkle with 1/2 tsp. cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, 55 minutes. Serve warm, with whipped cream if desired. 1 serving: 260 cal., 7g fat (4g sat. fat), 20mg chol., 304mg sod., 47g carb. (33g sugars, 2g fiber), 3g pro.