Thanksgiving Apple Pandowdy Recipe

If you’re looking for a cozy, old-fashioned dessert that feels like a warm hug on a chilly day, this Thanksgiving Apple Pandowdy Recipe is going to become your new favorite. I absolutely love this recipe because it’s comfort food at its finest—tender apples bubbling under a luscious, buttery crust, with just the right hint of cinnamon and nutmeg. Plus, it’s surprisingly easy to make, even for those busy holiday days when you have a million things going on. Stick around, and I’ll share everything you need to make this classic crowd-pleaser at home.

this …

Ingredients You’ll Need

Each ingredient here plays its part in creating that comforting, spiced apple filling and the tender, buttery topping you’ll fall in love with. I always recommend using fresh, crisp apples—they really make the dish sing. Plus, brown sugar adds a lovely depth of sweetness that white sugar just can’t match.

• Brown sugar: Gives the filling a rich, molasses-y sweetness and helps with thickening.
• All-purpose flour: You’ll divide it between the sauce and the crust for just the right texture.
• Salt: A pinch here and there balances the sweetness beautifully.
• Water: Helps create that thickened, luscious fruit sauce.
• Lemon juice: Brightens the apple flavor and keeps the fruit from browning.
• Baking powder: The secret to that tender, fluffy crust that rises just right.
• Butter: Split between sauce and topping for buttery richness throughout.
• Milk (2%): Adds moisture to the dough without weighing it down.
• Apples: Peeled and sliced—choose your favorite baking apples like Granny Smith or Honeycrisp.
• Cinnamon and nutmeg: Classic fall spices—warm and fragrant.
• Vanilla extract: Adds a smooth, mellow undertone to the filling.
• Coarse sugar: Sprinkled on top for that irresistible crunch once baked.
• Whipped cream (optional): Because what’s apple pandowdy without a cloud of whipped cream?

Variations

I like to switch things up depending on the season and who I’m serving it to. Feel free to tweak this Thanksgiving Apple Pandowdy Recipe to match your family’s tastes or dietary needs. It’s super flexible and always delicious.

• Spice swap: I sometimes add a pinch of ground cloves or cardamom for a different warm spice profile that my friends adore.
• Fruit mix-up: Mixing in some peeled pears or frozen cranberries adds a nice twist and keeps the dessert exciting.
• Gluten-free adaptation: Using a gluten-free flour blend works well for the dough; just watch the texture as you mix.
• Vegan version: Subbing dairy butter with plant-based margarine and using almond milk keeps it vegan-friendly without losing richness.

How to Make Thanksgiving Apple Pandowdy Recipe

Step 1: Make the Apple Sauce Base

Start by combining the brown sugar, 1/4 cup of flour, and 1/4 teaspoon salt in a saucepan. Adding the water and lemon juice next, cook this mixture over medium heat, stirring frequently, until it thickens to a smooth, glossy sauce. This is what gives the apples that magical, syrupy coating. Once thickened, cover the sauce to keep it warm while you prepare the dough and apples.

Step 2: Prepare the Dough Topping

In a mixing bowl, whisk together the remaining flour, baking powder, and salt. Cut in 3 tablespoons of butter—chill your butter beforehand for the best crumbly texture. Add the milk and stir gently just until the dough is moistened; a few lumps are fine here, so don’t overmix. This little bit of care keeps the topping tender rather than tough.

Step 3: Assemble the Pandowdy

Arrange those peeled, sliced apples in your baking dish, then sprinkle with half a teaspoon of cinnamon for that unmistakable fall aroma. Pour the warm apple sauce over the apples and add the nutmeg, vanilla extract, and the remaining butter by dollops across the surface for pockets of buttery richness. Then drop spoonfuls of the dough all over the top; it doesn’t have to be perfect or even. Combine the coarse sugar with the remaining cinnamon and sprinkle it generously over the dough for a beautiful browned crust.

Step 4: Bake Until Golden and Bubbling

Bake at 350°F for about 55 minutes, or until the topping is a gorgeous golden brown and the apples are tender and bubbling around the edges. The smell will practically pull everyone into the kitchen! Let it cool for a bit before serving so the sauce thickens just right.

How to Serve Thanksgiving Apple Pandowdy Recipe

Garnishes

I always serve this with a generous dollop of whipped cream or a scoop of vanilla ice cream—the cold creaminess is the perfect contrast to the warm, spiced apples. Sometimes I sprinkle a little extra cinnamon or chopped toasted pecans on top for texture and flavor.

Side Dishes

This apple pandowdy steals the show but pairs wonderfully with a cup of hot spiced cider or a simple cheese plate for a relaxed Thanksgiving dessert spread. If you want a non-dessert pairing, roasted turkey and savory stuffing complement the sweetness perfectly.

Creative Ways to Present

For special occasions, I like to bake individual pandowdy servings in ramekins—perfect for portion control and they look so pretty set on little dessert plates with a sprig of fresh mint. You could also add a drizzle of caramel sauce over the top for an extra indulgent finish.

Make Ahead and Storage

Storing Leftovers

I store leftover pandowdy tightly covered in the fridge and it stays delicious for 3-4 days. The flavors even deepen with time, though the crust can soften a bit—totally fine in my book!

Freezing

If I want to save some for later, I freeze individual portions in airtight containers. When thawed overnight in the fridge, they still taste fantastic and bake up beautifully if you want to reheat them in the oven to bring back a bit of crispness.

Reheating

I like to reheat leftovers in a 350°F oven for about 15 minutes to warm through and revive the topping’s texture. You can also microwave it, but the crust won’t be as crisp. Pair it with fresh whipped cream for best results.

FAQs

Final Thoughts

When I first tried this Thanksgiving Apple Pandowdy Recipe, I was hooked instantly—it’s one of those desserts that feels both nostalgic and effortlessly impressive. My family goes crazy for it every year, and I bet yours will too. I hope this recipe brings that same warm, cozy feeling to your kitchen as you huddle around the table with loved ones. Trust me, once you make this, it’ll be a staple for all your holiday celebrations.

Print