My mother has been making this vintage recipe since 1954. Over the apples, you pour a heated syrup, and then you sprinkle a flour mixture on top. It is a unique apple cobbler that you will definitely like. Serve simply or with milk or ice cream on top.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 1 9-inch square dish |
Ingredients
- 4 cups peeled and sliced apples
- 1 cup brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons vinegar
- 1 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 ½ tablespoons shortening
- ¾ cup milk
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Layer the sliced apples evenly into the baking dish.
- Mix together brown sugar and 1/4 cup flour in a saucepan, and stir in vinegar and water until the mixture is well blended and the sugar has dissolved. Bring to a simmer over low heat, and stir constantly until the mixture has thickened, about 3 minutes. Remove from heat, let cool for about 10 minutes, and stir in the vanilla extract and butter. Pour the mixture over the apple slices in the pan.
- Mix together 1 cup flour and the baking powder in a bowl until there are no more lumps, and cut the shortening into the flour mixture until the mixture forms crumbs the size of peas. Stir in the milk, and spread the batter over the apples and syrup.
- Bake in the preheated oven until the topping is golden brown and the apples are tender, about 35 minutes.
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 198 mg |
| Sugars | 33 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
The cook where I worked at my first job in 1964 used to make a big pan of Apple Pan Dowdy every day and it was a big seller. I had to try this recipe and I loved it. It’s so much easier than making apple pie and tastes almost the same. The topping is poured over the apples and bakes up very much like a pie crust, but there was not enough to cover the apples in this recipe. But it tasted really good and brought back good memories. The only substitution I made was butter in the topping instead of shortening. I haven’t cooked with shortening for many years. I’ll be making this again.
I own a resipy for apple pan dowdy but it’s much different. I look forward to trying this and hope it is as amazing as mine!
Substituted with blueberries
I did not care for this.
Well, the syrup is pretty good and the cooking time was right on the mark..it thickened nicely after just a few mins..but it would be better with about 1/4 tsp cinnamon and maybe 1/4 tsp salt. The topping just doesn’t work – no flavor whatsoever. We peeled the bread topping off and just ate the apples and syrup mixture with a little vanilla ice cream. This dessert is bland, sorry.