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Spelt Crust Apple Pandowdy

A rustic apple pandowdy recipe with hints of Champagne vinegar and a nutty spelt crust.

Makes: 8 servings
Author: Elizabeth Stark
  • 1/2 cup all-purpose flour
  • 1/2 cup spelt flour
  • 15 tablespoons cold unsalted butter, divided
  • 1/2 cup plus 3 tablespoons raw or turbinado sugar, divided
  • 1 teaspoon baking powder, divided
  • 1 teaspoon sea salt
  • 1/4 cup Champagne vinegar
  • 3 tablespoons cornstarch
  • 1 tablespoon blackstrap molasses
  • 1/2 teaspoon fresh grated nutmeg
  • 1/2 teaspoon fresh ground cloves
  • 12 crisp, flavorful apples (I used Gala and Granny Smith), peeled, cored, and cut into 1/2-inch wedges
  • 2 tablespoons cream
  • vanilla ice cream, for serving (optional)
  1. In a medium bowl, combine flours, 1 tablespoon sugar, baking powder, and 1/2 teaspoon sea salt. Use a box grater to grate in cold butter. Rub into flour mixture with fingertips, until butter is well combined and mixture appears crumbly. Drizzle in just enough ice water for mixture to hold together. Press dough into a disc, cover tightly with plastic wrap, and chill in fridge 30 minutes or longer.

  2. Preheat oven to 375 degrees F.

  3. Line a tray or large plate with parchment. On a lightly floured surface, roll dough into a 12-inch square. As this point, you can either use a paring knife to cut dough into 3-inch squares, or use a 3-inch biscuit cutter or other cookie cutter to make shapes. Set cut shapes on lined tray. Re-roll and cut scraps until all the dough is used. Set cut dough in refrigerator while you make filling.

  4. To make filling, combine maple syrup, 1/2 cup sugar, vinegar, cornstarch, molasses, spices, and 1/2 teaspoon sea salt in a 12-inch cast iron skillet over medium heat. Add apples in batches, folding and stirring as they cook down. Stirring often, continue cooking filling 10 minutes. Remove from heat.

  5. Working quickly, layer chilled dough shapes on top of warm filling. Brush with cream and sprinkle with remaining 2 tablespoons sugar. Bake 35 - 45 minutes or until dough is a light golden hue and the filling is bubbling vigorously.

  6. Cool 30 minutes. Serve with a scoop of vanilla ice cream.

Recipe Notes

If you don't have Champagne vinegar on hand, sub a sweet-ish vinegar like rice or white wine.