Maple Apple Pandowdy with Dried Cranberries

Gluten Free
Health score
2%
Maple Apple Pandowdy with Dried Cranberries
45 min.
8
330kcal

Suggestions


Indulge in the delightful flavors of our Maple Apple Pandowdy with Dried Cranberries, a gluten-free dessert that is sure to impress your family and friends. This warm, comforting dish combines the sweetness of perfectly sliced apples with the rich, earthy notes of Grade B pure maple syrup, creating a symphony of flavors that dance on your palate. The addition of sweetened dried cranberries adds a delightful tartness, balancing the sweetness and enhancing the overall experience.

With a golden, flaky crust that cradles the luscious apple filling, this pandowdy is not only a feast for the taste buds but also a visual treat. The crust is designed to be both beautiful and functional, allowing the juices to bubble up and create a syrupy goodness that you won’t be able to resist. Whether you’re hosting a dinner party or simply looking to satisfy your sweet tooth, this dessert is perfect for any occasion.

Ready in just 45 minutes and serving up to eight people, it’s an ideal choice for gatherings or cozy family nights. Serve it warm, topped with a scoop of creamy vanilla ice cream, and watch as it becomes the star of your dessert table. Treat yourself to this delightful Maple Apple Pandowdy and savor the comforting flavors of fall, no matter the season!

Ingredients

  • 2.8 pounds apples cored peeled halved cut into 1/8-inch-thick slices (such as Braeburn or Jonagold)
  • tablespoons juice of lemon fresh
  • 0.8 cup maple syrup pure
  • 0.3 teaspoon sea salt fine
  • tablespoon sugar 
  • 0.3 cup cranberries dried sweetened
  • tablespoon butter unsalted cut into 1/4-inch cubes
  • servings whipped cream 

Equipment

  • oven
  • knife

Directions

  1. Position rack in bottom thirdof oven; preheat to 350°F.
  2. Mix first 5ingredients in 13x9x2-inch oval bakingdish. Dot butter over apple mixture.
  3. Place crust atop filling. Folddough edges under; crimp decoratively.Using small knife, cut eight 1-inch squaresin crust, spacing apart and cutting throughcrust but leaving squares in place.
  4. Bake until crust is dry but still pale,about 35 minutes. Increase temperatureto 400°F.
  5. Sprinkle crust with 1 tablespoonsugar; continue to bake until apples aretender, crust is golden, and juices bubble,about 35 minutes (mixture will be syrupy).DO AHEAD: Can be made 2 days ahead. Cool,cover, and chill. Rewarm uncovered in 300°Foven 20 minutes. Cool 15 to 20 minutes.
  6. Serve warm with ice cream.

Nutrition Facts

Calories330kcal
Protein3.22%
Fat23.73%
Carbs73.05%

Properties

Glycemic Index
24.95
Glycemic Load
23.38
Inflammation Score
-4
Nutrition Score
8.2856522124747%

Flavonoids

Cyanidin
2.47mg
Peonidin
0.03mg
Catechin
2.03mg
Epigallocatechin
0.41mg
Epicatechin
11.74mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.3mg
Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Luteolin
0.19mg
Kaempferol
0.22mg
Myricetin
0.09mg
Quercetin
6.44mg

Nutrients percent of daily need

Calories:330.02kcal
16.5%
Fat:9g
13.85%
Saturated Fat:5.43g
33.93%
Carbohydrates:62.32g
20.77%
Net Carbohydrates:57.91g
21.06%
Sugar:52.64g
58.49%
Cholesterol:32.8mg
10.93%
Sodium:130.18mg
5.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.75g
5.5%
Manganese:0.76mg
38.25%
Vitamin B2:0.58mg
34.4%
Fiber:4.42g
17.66%
Calcium:127.79mg
12.78%
Vitamin C:9.03mg
10.94%
Potassium:372.28mg
10.64%
Phosphorus:87.47mg
8.75%
Vitamin A:406.02IU
8.12%
Magnesium:23.79mg
5.95%
Vitamin B1:0.08mg
5%
Vitamin B6:0.1mg
4.94%
Vitamin B5:0.49mg
4.94%
Zinc:0.74mg
4.91%
Vitamin B12:0.26µg
4.34%
Vitamin E:0.6mg
4.03%
Vitamin K:4.04µg
3.85%
Copper:0.06mg
3.04%
Folate:8.78µg
2.2%
Selenium:1.24µg
1.77%
Iron:0.3mg
1.66%
Vitamin B3:0.27mg
1.34%
Vitamin D:0.16µg
1.06%
Source:Epicurious