Fustini's Oils and Vinegars
Apple Pandowdy

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Apple Pandowdy


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Apple Pandowdy

Submitted by Corporate Chef Andy Stewart


  • 2 pounds apples
  • 2 tablespoons Fustini’s Sicilian Lemon Balsamic Vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon Fustini’s Meyer Lemon Olive Oil
  • 2 tablespoons butter, cold
  • 6 ounces flour
  • Pinch salt
  • 2 teaspoons baking powder
  • 4 ounces sugar
  • 4 ounces butter, melted
  • 1/2 cup milk


Adapted from “Two Fat Ladies” Clarissa and Jennifer


Step 1. 

Preheat oven to 350 degrees. Peel, core and slice the apples and place into a large bowl. Place the Fustini’s Sicilian Lemon Balsamic Vinegar and sugar into a small sauce pan and bring to a simmer. Once the sugar has dissolved, pour the vinegar over the apples and stir to combine. Pour this mixture into an ovenproof pan. 

Step 2. 

Drizzle the Fustini’s Meyer Lemon Olive Oil over the top and dot with the cold butter. Whisk together the flour, salt, baking powder, and sugar. Add the melted butter and milk and whisk to form a batter. Pour the batter over the apples and bake in the preheated oven until fully cooked, 40 to 45 minutes. Invert and serve or serve from the baking dish with ice cream or whipped cream.

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