Apple Pandowdy

Sometimes called cobbler, this old-timey recipe is from the thrifty settlers of the Northeast. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 4  apples (use good, tart baking apples)
• 1⁄2 cup sugar
• 1⁄2 teaspoon cinnamon
• 2  tablespoons butter

• Baking Powder Biscuits

• 2  cups flour
• 3  teaspoons baking powder
• 1⁄2 teaspoon salt
• 4  tablespoons butter
• 3⁄4 cup milk

Directions

1. For the biscuits: Sift dry ingredients together.
2. Add butter, working it in with a fork or dough blender.
3. Add milk to make a soft dough.
4. Place on a floured board and toss lightly until the outer surface looks smooth.
5. Roll out 1/2 inch thick.
6. Pare and slice apples; arrange them in a well-greased shallow baking dish.
7. Sprinkle with sugar and cinnamon; dot with butter.
8. Cover with biscuit dough and cut several gashes to allow steam to escape.
9. Bake at 350F about 30 minutes.
10. Serve hot with pudding sauce or nutmeg-flavored sweetened cream.