This Easy Skillet Apple Pandowdy uses a store-bought puff pastry topping, combined with apples in a butter and brown sugar sauce.
Sometimes, Sundays just need a little something sweet to cap off the weekend. Easy desserts like this Skillet Apple Pandowdy are my answer to that need. Store-bought puff pastry, sliced apples and a quick, sweet brown sugar sauce combine in one skillet, for a delicious, but easy dessert.
Pandowdy is typically make with a pie crust type dough on top, but this version uses store-bought puff pastry, for a quick and easy dessert you can enjoy anytime!
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. A lovely butter and sugar sauce is poured over top, that blends with the apples for a baked apple kind of taste. Saucy and sweet!
And you don’t have to wait for a Sunday to make it! Easy enough to enjoy anytime :)
Cook’s Notes for Easy Skillet Apple Pandowdy
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.
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.
Easy Skillet Apple Pandowdy
Sliced apples, mixed with a brown sugar and butter sauce and topped with pieces of store-bought puff pastry. Easy and delicious!
- 1 roll puff pastry thawed
- 5-6 large apples cooking/pie apples, peeled and cored
- 6 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 3 Tbsp water
- 6 Tbsp white sugar
- 6 Tbsp packed brown sugar
- 1/4 tsp cinnamon
- 2 Tbsp 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.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!