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Honeycrisp Apple Pandowdy

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A rustic skillet dessert with caramelized Honeycrisp apples, warm spices, and buttery puff pastry baked until golden and flaky comfort food at its finest.

Ingredients

4 1/2 pounds Honeycrisp apples, sliced

1/2 cup butter, melted and lightly browned

1/2 cup brown sugar

2 tablespoons all-purpose flour

1/4 cup maple syrup

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1/2 cup apple cider

1 sheet frozen puff pastry, thawed

1 egg, beaten (for egg wash)

1 tablespoon coarse sugar (for topping)

1/4 cup heavy cream

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Melt butter in an oven-safe skillet over medium heat until lightly browned. Remove from heat.
  3. Toss sliced apples with brown sugar, flour, maple syrup, vanilla, lemon juice, cinnamon, ginger, nutmeg, salt, and apple cider. Pour mixture into the skillet and coat evenly.
  4. Lay puff pastry sheet over the apples, tucking in edges. Brush with beaten egg and sprinkle with coarse sugar.
  5. Bake for 20 minutes, then reduce oven temperature to 350°F (175°C).
  6. Score pastry into large squares with a knife to create the classic “pandowdy” look. Return to oven for about 20 minutes more, covering loosely with foil if browning too quickly.
  7. Drizzle heavy cream over pastry and bake an additional 10 minutes until golden and set.
  8. Press pastry gently into apple juices before serving. Serve warm with ice cream if desired.

Notes

Mix apple varieties (Granny Smith, Pink Lady) with Honeycrisp for balance.

Pie crust squares can replace puff pastry for a different texture.

Adjust spices with allspice, cardamom, or cloves for deeper flavor.

Best served warm with vanilla ice cream or crème fraîche.

Nutrition

Find it online: https://justsosavory.com/honeycrisp-apple-pandowdy/