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Sharing Mountain Recipes
by Randi Lee Levin
A few months ago I met a wonderful man who specifically requested that I bake him some Apple Pandowdy, something that I had never heard of before. I soon learned that it is a type of plain (dowdy) fruit cobbler (also called duffs, grunts or slumps depending on one's country of origin), baked in a pan. I came up with this recipe and was thrilled that something so plain and easy could taste so remarkably good. When I took him a plateful, he beamed at first sight, then gave me a hug of thanks and grabbed a fork. This made my day for he was as happy as could be and ate the whole plateful with requests for more.
Serves 6


• 1 1/4 cups (2 1/2 sticks) butter
• 2/3 cup sugar
• 1 egg
• 1 cup plus 1 tablespoon milk
• 2 2/3 cups flour
• 1 tablespoon baking powder
• 4 cups peeled, cored and sliced apples (or pears, peaches or plums)
• 1/3 cup brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg

Preheat oven to 350° F

1. Grease a 9x9-inch pan. "'

2. Combine flour and baking powder and put aside. Mix the brown sugar, cinnamon and nutmeg and put aside.

3. Place the sliced apples in the prepared pan and sprinkle with the brown sugar mixture.

4. Cream the butter and sugar until fluffy, mix in the egg, and add the flour in parts, alternating with milk, and mix thoroughly between each addition. Spread batter evenly over apples and bake for about 50 minutes or until golden brown.

Hint: You can serve it right out of the pan, or invert it onto a serving plate like an upside-down cake; warm or at room temperature. Top with whipped cream or ice cream if desired.


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