Maple Apple Pandowdy with Dried Cranberries

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

Suggestions


Indulge your senses with this delightful Maple Apple Pandowdy, a dessert that beautifully combines the comforting flavors of fresh apples and rich maple syrup, with a touch of tartness from sweetened dried cranberries. This gluten-free treat not only caters to those with dietary restrictions, but also delivers on taste and texture, making it a perfect addition to any gathering or family dinner.

Imagine the warm aroma wafting from the oven as this pandowdy bakes to perfection, enveloped in a delicate, flaky crust that cradles tender, cinnamon-kissed apples. The beauty of this dish lies in its simplicity, highlighting the natural sweetness of the apples and contrasting it with the depth of Grade B pure maple syrup. Each bite offers a delightful harmony of flavors, while the dried cranberries add a burst of color and a hint of chewiness that elevates the overall experience.

Ready in just 45 minutes, this Maple Apple Pandowdy serves eight, making it an excellent choice for a cozy dessert after a hearty meal. Top it off with a scoop of creamy vanilla ice cream to transform this comforting dessert into something truly special. Whether you’re entertaining guests or simply treating yourself, this irresistible dessert is sure to become a family favorite!

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