Apple Pandowdy

Preparation

1. Step 1

   Preheat oven to 425°F. Cook butter in a small saucepan over medium, swirling often, until bubbling and golden, about 5 minutes; set aside.

   Step 2

   Toss apples, brown sugar, flour, lemon zest, lemon juice, vanilla extract, cinnamon, ginger, and salt in a large bowl. Transfer to a shallow 3-quart baking dish. Drizzle all but 2 Tbsp. brown butter over apples. Top with pieces of puff pastry, then brush pastry with remaining brown butter. Sprinkle with granulated sugar.

   Step 3

   Bake until pastry is puffed and golden around edges, 25–30 minutes. Reduce temperature to 350°F and bake until juices are thick and bubbling and pastry is brown all over, 30–35 minutes longer.

   Step 4

   Using a spoon, press pastry down into warm juices (but don’t submerge); let cool slightly. Serve warm with ice cream.

2. Do Ahead

   Step 5

   Pandowdy can be made 1 day ahead. Let cool. Cover loosely with foil and store at room temperature. Reheat uncovered in a 200°F oven 20 minutes before serving.