Apple And Fennel Pandowdy Recipe

Name: Apple And Fennel Pandowdy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lrg Apples; 1 1/2 c. Fennel bulb; 2 Tbsp. Lemon juice; 1/2 c. Honey; 1/2 c. Apple cider; 1 1/2 Tbsp. Sambuca (anise liqueur); 1/4 tsp Nutmeg; 1/2 tsp Grnd allspice; 1/4 tsp Salt; 2 tsp Sugar; 12 x Hazelnuts; 1 3/4 c. Flour; 1/2 tsp Salt; 2 ounce Cool shortening; 3 ounce Cool unsalted butter; 4 Tbsp. Ice water

Servings: persons

5 lrg Apples
1 1/2 c. Fennel bulb
2 Tbsp. Lemon juice
1/2 c. Honey
1/2 c. Apple cider
1 1/2 Tbsp. Sambuca (anise liqueur)
1/4 tsp Nutmeg
1/2 tsp Grnd allspice
1/4 tsp Salt
2 tsp Sugar
12 x Hazelnuts
1 3/4 c. Flour
1/2 tsp Salt
2 ounce Cool shortening
3 ounce Cool unsalted butter
4 Tbsp. Ice water

1
["Peel and core apples and cut into 1/2-inch slices.", "Dice fennel.", "Toast and peel hazelnuts.", "Cut butter into 1/2-inch pcs.", "Combine apples, fennel, lemon juice, honey, cider, sambuca, nutmeg, allspice and salt in a bowl; toss gently to combine.", "Cover and set aside.", "Topping: Combine sugar, nuts, flour and salt in a processor.", "Pulse till nuts are finely grnd.", "Add in shortening and butter and pulse till mix resembles coarse meal.", "Add in water, 1 Tbsp.", "at a time, pulsing briefly after each addition.", "Continue adding water till mix holds together when pinched between your fingers.", "Don't overmix or possibly the dough will be tough.", "Pat into a disc, wrap in plastic wrap, and chill at least 30 min.", "Preheat oven to 375 degrees.", "Spoon the apple mix into a 9 x 13-inch glass baking dish.", "Roll out the dough on a lightly floured surface to a 9 x 13-inch rectangle; gently lay the dough over the fruit, tucking in the edges.", "Bake for 30 min.", "Remove from the oven and, using a spoon or possibly spatula, break crust into 3- or possibly 4-inch irregular squares.", "Press pcs into the apples, ""dowdying"" the appearance of the dish.", "Return to oven and bake for 20 min, till well browned.", "Let cold 15 min before serving."]

718

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 lrg Apples, 1 1/2 c. Fennel bulb, 2 Tbsp. Lemon juice, 1/2 c. Honey, and more.

Yes, Apple And Fennel Pandowdy Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!