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Or apple crunch cake. Fantastic and totally for fall.
The pandowdy is a layer of apple pie filling topped with a buttery, sugar-crisp cake layer dotted with toasted nuts.
It’s based on my mom’s old pandowdy recipe — the kind that takes pie filling, a boxed cake mix and butter.
I don’t go for boxed cake mixes, so I found a recipe at the Chickens in the Road blog to make my own mix from scratch.
I haven’t tried the mix in all-out cake form, but it worked beautifully in this recipe.
This apple cranberry crisp is not Pie’s poorer cousin. It is not the Lazy Man’s Pie.
It is simply damn good.
Is it too late for cranberries? Apples? Cinnamon?
Never. Not in this kitchen.
This fruity beast is delicious in all the right ways. Read the rest of this entry »
I screwed this one up a little. I shorted the recipe by about a cup of peaches. I only had three cups of peaches, not four. So, I went with it.
It was still a good, spicey, peachy cobbler-like dessert. But the cake was…a little dry.
BUT — the first time I made this, I used three cups of peaches and one cup of blackberries and it was awesome, a keeper.