This easy cast iron skillet Apple Pan dowdy is made easy using using a store-bought puff pastry topping, combined with apples in a butter and brown sugar sauce.
Easy desserts like this cast iron skillet Apple Pan Dowdy are the perfect meal-ender. Store-bought puff pastry, sliced apples and a quick, sweet brown sugar sauce combine in one skillet, for a delicious, but easy dessert.
Ingredients and Substitutions
Puff Pastry – I love the pre-rolled puff pastry sheets and I always keep a box in my freezer. For this pandowdy, just thaw and cut into irregular 1-inch-ish squares and scatter them overtop of a bed of sliced apples.
Apples – While you can use any apples here, you will have the best results with an apple that is recommended for pies. Northern Spies would be the perfect choice. Cortland, Empire, Spartan and Honeycrisp are other good apples for pies, as they hold their shape well.
My cast iron skillet is 8-inches diameter across the bottom and 10-inches diameter across the top. If your skillet is larger, you may just need another apple and a bit more topping.
If your puff pastry looks like it might over-brown before the apples are cooked, simply lay a sheet of aluminum foil loosely over-top for the last part of baking.
Get the Recipe: Cast Iron Skillet Apple Pan Dowdy
- 1 roll (1 roll) puff pastry, thawed
- 5-6 large (5 large) apples, cooking/pie apples, peeled and cored
- 6 Tablespoons (88.72 g) butter
- 2 Tablespoons (29.57 g) all-purpose flour
- 3 Tablespoons (44.36 ml) water
- 6 Tablespoons (88.72 g) white sugar
- 6 Tablespoons (88.72 g) packed brown sugar
- 1/4 teaspoon (1.23 g) cinnamon
- 2 Tablespoons (29.57 g) white or turbinado sugar
- Preheat oven to 425F.
- Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature to low and stir in cinnamon. Keep warm while you prepare the apples.
- Grease an 8-inch round skillet, pan, pie plate (or equivalent sized) pan. Set on a baking sheet and set aside.
- Peel and core apples, then thinly slice. Add to prepared baking pan, filling the pan about 2/3-3/4 full.
- Using a sharp knife or pizza cutter, cut thawed puff pastry into irregular, 1-inch-ish shapes. Scatter about 1/3 of the pastry pieces randomly over top of apples. Slowly pour the sugar mixture over-top, pouring all around the pan to make sure the filling reaches all parts of the pan. Pour slowly so it drips down into the apples and not over the side. Place the remaining pastry pieces on top, overlapping, as necessary and leaving a few small open spots (to allow steam to escape). Sprinkle a bit of sugar on to the top of pastry.
- Place into preheated oven (on baking sheet to catch overflowing juices!) and bake for 15 minutes, then reduce oven temperature to 350F and continue baking for an addition 35-40 minutes, or until filling is bubbly and pastry is golden brown and puffy. Let stand a few minutes before serving. Lovely served with a dusting of icing sugar and a scoop of ice cream.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!