• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Apple Pan Dowdy

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • Butter (for ramekins)
  • 12 sl Bread, white, firm
  • 6 tb Butter, unsalted, or more
  • Sugar
  • 4 lg Apples, baking (Rome
  • -- other not-too-tart
  • -- variety) peeled, cored,
  • -- quarters cut cross-wise
  • -- into 1/4-inch slices
  • 3 tb Molasses
  • 1/2 c Sugar, light brown, firmly
  • -- packed
  • 1/2 ts Cinnamon
  • 1/4 ts Nutmeg, finely grated
  • 3 tb Rum, dark
  • 2 tb Juice, lemon
  • 1 tb Vanilla
  • 5 tb Butter, unsalted, chilled
  • -- cut into small pieces
  • 1 c Cream, whipping, lightly
  • -- whipped, sweetened with
  • -- sugar


Preheat the oven to 375 F.

Butter six 8-ounce ramekins or souffle dishes. (Ramekins are
round cup-cake-like porcelain cups <only a bit larger> that are used
to bake souffles, and such.)

Use a cutter to cut slices of bread into 12 rounds that fit into
the dishes you've chosen to use. Spread the rounds with softened
butter on both sides, and sprinkle 1 side of each round with a little

Place 1 bread round in each dish, sugared side down. Reserve 6
of the rounds for tops.

Toss your sliced apples with molasses, brown sugar, cinnamon,
nutmeg, rum, lemon juice, vanilla and pieces of butter until well

Spoon the apple mixture into the ramekins filling them nearly
full and spooning some of the juices over the top.

Top each dish with a reserved bread round, sugared side up.

Place the ramekins in a roasting pan and then place the pan on the
center rack of the oven. Pour an inch of hot water into the
roasting pan around the ramekins.

Bake until the bread tops are golden brown, about 25 minutes.

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