Catholic Recipe: Apple Dowdy
To return to Saint Swithin, besides the rain, his specialty is apples.
He blesses Bramley Seedlings For dumplings or pie; Blenheims will keep till Christmas If lofted cool and dry; And scarlet crabs for jelly And Coxes ripe from Rent Shall round an English belly To apple-fat content,says Elizabeth Sewell in a delightful poem published in Duckett's Register. And she ends:
High in the Heavenly Places I see Saint Swithin stand. His garments smell of apples And rain-wet English land.So in honor of Saint Swithin we may make Apple Dowdy. This is a type of apple crisp and is easy to make. This apple dessert is perfect for the "dog days of summer".
Peel and quarter firm, tart apples and place them in a baking dish. Sprinkle light brown sugar over them, the amount depending upon the sweetness of the apples. Dust with a very little cinnamon, and grate nutmeg over the top. Dot generously with butter and pour over 1/2 cup of warm water. Cover the top with a rich biscuit dough, rolled about 3/4 of an inch thick, slash a few holes to allow the steam to escape, and bake in a 300° F. oven for three hours. Serve with thick, unwhipped cream.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951