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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.

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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.

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