Easy Skillet Apple Pandowdy

Easy Skillet Apple Pandowdy

Course: Dessert
Cuisine: American, Canadian
Keyword: apple pandowdy with puff pastry
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Energy: 300 kcal
Author: Jennifer

Sliced apples, mixed with a brown sugar and butter sauce and topped with pieces of store-bought puff pastry. Easy and delicious!

Print

Ingredients

  • 1 roll puff pastry thawed

Filling:

  • 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

Topping:

  • 2 Tbsp white or turbinado sugar

Instructions

  1. Preheat oven to 425F.
  2. 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.

  3. Grease an 8-inch round skillet, pan, pie plate (or equivalent sized) pan. Set on a baking sheet and set aside.
  4. Peel and core apples, then thinly slice. Add to prepared baking pan, filling the pan about 2/3-3/4 full.
  5. 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.
  6. 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.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!