The Old Fashioned Apple-Raspberry Pandowdy is a rustic dessert that marries the comforting warmth of baked apples with the bright tang of raspberries. With a golden, flaky crust that’s gently pressed into the bubbling fruit filling, every bite offers a delightful contrast of textures. In just 20 minutes of prep and a little over an hour in the oven, this dish transforms into a cozy, crowd-pleasing treat.
As it bakes, the sweet aroma of cinnamon and caramelized fruit fills your kitchen, promising a dessert that’s both nostalgic and refreshing. The tender apples and juicy raspberries meld together, creating a luscious filling that’s perfectly balanced—neither too sweet nor too tart. Serve it warm with a scoop of vanilla ice cream for a dessert that feels like a hug in every spoonful.
What You’ll Need for Old Fashioned Apple-Raspberry Pandowdy
- 6 or 7 large Granny Smith apples (about 3lbs/1360g, peeled, cored, and sliced)
- 1 cup (5oz/142g) raspberries (fresh or frozen)
- 2 tablespoons lemon juice (freshly squeezed for best flavor)
- ¾ cup (4 ½oz/128g) dark brown sugar (light brown sugar works too)
- ¼ cup (1 ¼oz/35g) all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons (3oz/85g) butter, softened (or melted/browned for a richer flavor)
- 1 recipe pie crust (store-bought or homemade)
- Egg wash (1 egg beaten with 1 tablespoon water)
- Granulated sugar (for sprinkling)
How to Make Old Fashioned Apple-Raspberry Pandowdy
- Preheat the oven to 425°F (220°C).
- Prepare the apples: Peel, core, and slice them into ½-inch (12mm) thick pieces. Place in a large mixing bowl.
- Mix the filling: Add raspberries, lemon juice, brown sugar, flour, cinnamon, and salt to the bowl. Toss until evenly coated.
- Transfer to baking dish: Pour the fruit mixture into a medium 2-quart (2 liter) baking dish.
- Add the butter: Dab softened butter pieces over the fruit. (Alternatively, melt or brown the butter and drizzle it over the fruit.)
- Prepare the crust: On a floured surface, roll out the pie crust and cut into 1 ½-inch circles or squares. Arrange them over the fruit, overlapping slightly.
- Brush and sprinkle: Lightly brush the crust with egg wash and sprinkle with granulated sugar.
- Bake: Place the dish on a baking sheet and bake at 425°F (220°C) for 30 minutes. Then, reduce the temperature to 350°F (180°C) and bake for another 40-45 minutes, until the crust is golden brown and the juices are bubbling thickly.
- Cool and serve: Let the pandowdy cool for 30 minutes. Serve warm with vanilla ice cream or whipped cream. Store leftovers, covered, at room temperature for up to 2 days.
Perfect Pairings: Serving Suggestions
This Old Fashioned Apple-Raspberry Pandowdy is a showstopper on its own, but pairing it with the right accompaniments can elevate the experience. Serve it warm with a scoop of *vanilla ice cream* for a classic contrast of hot and cold. Alternatively, dollop on some *homemade whipped cream* for a lighter touch. For a cozy twist, drizzle with *caramel sauce* or sprinkle with *chopped toasted nuts* for added crunch.
Storage & Reheating Tips
Store any leftovers covered at room temperature for up to 2 days. To reheat, pop individual portions in the microwave for 20-30 seconds or warm in a 300°F (150°C) oven for 10-15 minutes until heated through. For longer storage, refrigerate for up to 5 days, but bring to room temperature or reheat before serving to restore its comforting warmth.
Time-Saving Hacks
Short on time? Use a *store-bought pie crust* instead of making your own—it’s a quick swap that still delivers delicious results. To speed up prep, consider using an *apple slicer and corer* to handle the apples in a flash. You can also prepare the fruit mixture ahead of time and refrigerate it for up to 24 hours before baking.
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the raspberries for *blackberries* or *blueberries* for a different berry twist. If you’re a fan of spices, add a pinch of *nutmeg* or *cardamom* to the fruit mix. For a richer flavor, try using *maple syrup* instead of brown sugar. You can even experiment with different crusts, like a *puff pastry* or *gluten-free dough*.
Equipment You’ll Need
To make this recipe a breeze, have a *2-quart baking dish* ready for the fruit filling. A *rolling pin* and *floured surface* are essential for shaping the pie crust, while a *pastry brush* makes applying the egg wash easy. Don’t forget a *baking sheet* to catch any bubbling juices and keep your oven clean!
Old Fashioned Apple-Raspberry Pandowdy
Ingredients
Fruit Mixture
- 6 or 7 large granny smith apples about 3lbs/1360g
- 1 cup raspberries 5oz/142 grams
- 2 tablespoons lemon juice
- ¾ cup dark brown sugar 4 ½oz/128g
- ¼ cup all-purpose flour 1 ¼oz/35g
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons butter 3oz/85g, softened
Topping
- 1 recipe pie crust
- Egg wash
- Granulated sugar for sprinkling
Instructions
- Preheat the oven to 425°F (220°C).
- Peel, core, and cut the apples into ½-inch (12mm) thick slices and place in a large mixing bowl.
- To the bowl add the raspberries, lemon juice, brown sugar, flour, cinnamon, and salt and mix together.
- Pour the mixed fruit into a medium 2-quart (2 liter) baking dish.
- Dab pieces of the butter over the surface of the fruit.
- On a floured surface, roll out the pie crust and cut into 1 ½ inch circles or squares and place on top of the fruit, overlapping slightly.
- Brush with the egg wash, sprinkle with the sugar, place on a baking sheet and bake for about 30 minutes.
- Reduce the oven temperature to 350F (180°C) and continue baking for 40-45 minutes, until the pastry is golden brown and the juices are bubbling thickly.
- Let cool for 30 minutes before serving with vanilla ice cream or homemade whipped cream. Store leftovers, covered, at room temperature for up to 2 days.
- * You can also melt the butter, or brown the butter and pour it over the prepared fruit mix.
