Apple Pandowdy

[George]

Try to cook this downwind of the camp or you'll be overrun with moochers.

Apple Pandowdy aka Brown Betty, Apple Crisp

4 cups peeled and sliced tart apples
1/4 cup cold water
1 tsp cinnamon
1/8 tsp ground cloves
1/2 tsp salt

Topping:
1 cup sugar (brown works well)
1 cup all-purpose flour
1/3 cup butter

Place the apples in a crockery pie plate and add the water. Mix the cinnamon and salt, sprinkle evenly over the apples. Cream butter and sugar, add flour and mix lightly with a fork until evenly mixed. Sprinkle topping evenly on the apples. Place the crockery plate on a trivet in a medium-hot Dutch oven. Cover with lid and embers. Bake for 45-60 minutes until the apples are completely soft and the topping nicely browned.

Spence

 

[Nifeman]

No fair Spence...Y'all live to far away to come fer dinner :hatsoff: ...Bud

 

[Blizzard of '93]

uumm, man that looks good.
I see that cornbread has been baked in a cast iron skillet also.

 

[George]

I see that cornbread has been baked in a cast iron skillet also.

Sorry, fooled you. That's the edge of an applesauce cake baked in a Dutch oven. Dutch ovens are a pretty amazing gadget.

Here's the cornbread baked in an iron skillet:

I've never made cornbread in a Dutch oven, but they do a good job on biscuits:

I've found learning to cook using some of the old ways to be one of the most enjoyable aspects of reenacting.

Spence

 

[Birdman]

Now yer just being mean HAHAH my colestrol went up 40 points just looking at all the yummyness n now I'm dehydrated from fluid loss from drooling all over my keyboard :hatsoff: :rotf: :thumbsup:

 

[Bear Rider]

How large a diameter pan are you using? I'd like to scale that recipe down and try it.

 

[George]

How large a diameter pan are you using? I'd like to scale that recipe down and try it.

It has been several years since that pie was cooked, so I can't be sure, but I think about 10"-11". Changing the size of the recipe works OK, go for it.

Spence