Martha Stewart Just Shared a 'Foolproof' One-Pan Fruit Dessert That's Surprisingly Easy
If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission.
It’s the season of baking, and we’re so excited to roll up our sleeves, put on our aprons, and get into the kitchen. But our favorite part of fall baking isn’t the elaborate recipes that require tons of planning ahead. We like buying a bag of apples at the farmer’s market, and having dessert a couple hours later, no muss, no fuss. Luckily, Martha Stewart, the author of a cookbook literally called Fruit Desserts, has more than one of these fast and easy dessert recipes up her sleeve. The latest? An apple raspberry pandowdy that’s made right in its baking dish, no dirty mixing bowls required.
On Nov 4, Stewart shared the recipe with the caption reading, “Entry-level bakers, this one’s for you. Essentially a batter-topped cobbler, this apple-raspberry pandowdy is assembled in one pan: Toss tart apples with lime juice and cinnamon, then cover them with a drop-biscuit batter and a sprinkle of fresh raspberries. Finish with a fine veneer of sugar drizzled with hot water, so it melts into a delicate shell, then pop it in the oven until the top is crisp and golden brown, and present it with pride—a foolproof, down-home finale for your feast. Get the recipe at the link in our bio. 📷: @dana_gallagher recipe + food styling: @brooklyncooks prop styling: @tanyagraff1.”
What is a pandowdy? This old-fashioned dessert is basically, as Stewart describes it, a batter-topped cobbler. First, she makes a filling out of sliced fruit (in this case, apples), then tops it with drop-biscuit batter.
Her secret step, though, is what makes this recipe better than your average pandowdy: she sprinkles the whole thing with sugar then drizzles hot water over it before it goes in the oven, which turns into a crisp, sweet shell on top of the biscuit batter as it bakes. A few scattered raspberries on top add additional color and sweetness.
It’s really that simple. The pandowdy is made right in your baking dish, goes into the oven for about an hour, and is ready to eat after just 15 minutes of cooling. Serve with ice cream, creme fraiche, or, as Stewart suggests, a drizzle of heavy cream.
You can heat up a scoop the morning after you bake it for breakfast, and it’s divine with a hot cup of coffee or espresso.
We also love how flexible the recipe is. Make it with apples, pears, or even persimmon, add berries if you have them on hand, include some thyme or rosemary with the fruit – you can really play with it.
Before you go, check out our slideshow below:
Watch: Ina Garten’s Spiced Apple Cider Recipe Is the Only Drink You’ll Need This Winter