I made this Apple Raspberry Pandowdy the other day, and wow, the sweet smell hit me fast. The apples and raspberries cooked down so warm and cozy. I knew I had to share it with you.

I love how simple it is to put together. You just toss the fruit in, add the topping, and let it bake. The mix of sweet apple and tart raspberry tastes so good.

I kept taking spoonfuls while it cooled. It was warm, soft, and full of flavor. You might feel the same when you try it.

So, yeah, let’s make it together. It’s easy and comforting. Perfect for a simple, cozy dessert.

Why You’ll Love This Recipe

Rich, Nostalgic Flavor: The combination of tart apples and vibrant raspberries creates a delightful contrast, complemented by the buttery, slightly crisp topping.
Easy to Make: No need for perfection—its “dowdy” appearance makes it both charming and approachable.
Customizable: Swap out fruits or adjust the sweetness to your liking.
Showstopper Dessert: Perfect for dinner parties or potlucks, served warm with a dollop of vanilla ice cream or heavy cream.

Required Kitchen Tools

To create this delightful Apple Raspberry Pandowdy, gather the following tools:

Large mixing bowl
Medium mixing bowl
Hand mixer or stand mixer
Baking dish (9×13 inch recommended)
Spatula or wooden spoon
Small saucepan (for preparing the syrup)
Pastry brush (optional, for browning the top)
Paring knife or apple peeler

Ingredients

Here’s what you’ll need (exact measurements are below):

For the Filling:

2 ½ pounds tart apples (e.g., Granny Smith), cored, peeled, and cut into 1-inch-thick wedges
1 teaspoon finely grated lime zest, plus 3 tablespoons fresh lime juice
1 teaspoon ground cinnamon
1 ½ cups raspberries (about 6 ounces)
⅓ cup hot water

For the Topping:

6 tablespoons unsalted butter, softened
1 ⅓ cups sugar, divided
1 ¼ teaspoons baking powder
1 teaspoon kosher salt (we recommend Diamond Crystal)
1 teaspoon pure vanilla paste or extract
1 cup unbleached all-purpose flour
¼ cup rye flour
⅔ cup whole milk

For Serving (Optional):

Vanilla ice cream or heavy cream

Variations for Apple Raspberry Pandowdy

Swap the Fruits: Try pears, blueberries, or a mix of stone fruits like peaches and plums.
Spice it Up: Add a pinch of nutmeg, cardamom, or ginger for a warming touch.
Make It Gluten-Free: Substitute gluten-free flour blends for the all-purpose and rye flours.
Add Nuts: Sprinkle chopped pecans or almonds over the filling before adding the topping for added crunch.
Boost Sweetness: Drizzle with maple syrup or honey for a richer flavor.

Step-by-Step Instructions

1. Prepare the Filling

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, toss the apple wedges with lime zest, lime juice, and cinnamon. Arrange the apples evenly in the prepared baking dish.
Gently scatter the raspberries over the apples.

2. Make the Topping

In a medium bowl, use a hand mixer or stand mixer to cream the softened butter and 1 cup of sugar until light and fluffy.
Add the baking powder, salt, and vanilla paste, mixing until combined.
Gradually add the all-purpose flour, rye flour, and milk, alternating between dry and wet ingredients. Mix until a smooth batter forms.

3. Assemble the Pandowdy

Drop the batter by spoonfuls over the fruit filling. It’s fine if some fruit remains visible; the “pandowdy” style is meant to be rustic.
Sprinkle the remaining ⅓ cup sugar evenly over the batter for a crisp, caramelized top.

4. Bake the Pandowdy

Place the dish in the preheated oven and bake for 45-55 minutes, or until the topping is golden brown and the fruit juices are bubbling around the edges.
If desired, use a pastry brush to lightly glaze the top with a syrup made from the fruit juices and hot water for added shine.

5. Cool and Serve

Allow the pandowdy to cool for 10-15 minutes to let the filling thicken slightly.
Serve warm with a scoop of vanilla ice cream or a drizzle of heavy cream for the ultimate indulgence.

How to Serve Apple Raspberry Pandowdy

This versatile dessert shines on its own or paired with complementary sides:

With Ice Cream: Vanilla ice cream balances the tartness of the fruit with creamy sweetness.
With Whipped Cream: Lightly sweetened whipped cream adds a luscious touch.
With Custard: Pour over a warm custard for a traditional pairing.
With a Sprinkle of Nuts: Toasted pecans or walnuts add a delightful crunch.

Storing Apple Raspberry Pandowdy

Refrigerator: Cover leftovers and store in the fridge for up to 3 days. Reheat individual portions in the microwave or oven.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a 350°F oven for 10-15 minutes to refresh the texture.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	~300
Total Fat	10g
Saturated Fat	6g
Cholesterol	30mg
Sodium	200mg
Total Carbohydrates	48g
Dietary Fiber	3g
Sugars	30g
Protein	3g

Conclusion

Apple Raspberry Pandowdy is an effortlessly impressive dessert that combines simple ingredients with maximum flavor. Whether you’re hosting a dinner party or craving a comforting treat, this recipe is guaranteed to satisfy. Serve it warm with your favorite toppings, and watch it disappear in no time. Enjoy every bite of this nostalgic yet modern twist on a classic!