Apple Raspberry Pandowdy

Entry-level bakers, this one's for you. Essentially a batter-topped cobbler, it's assembled in one pan: Toss tart apples with lime juice and cinnamon, then cover them with a drop-biscuit batter and a sprinkle of fresh raspberries. Finish with a fine veneer of sugar drizzled with hot water, so it melts into a delicate shell; then pop it in the oven until the top is crisp and golden brown, and present it with pride - a foolproof, down-home finale for your feast.

2½ lbs tart apples, such as Granny Smith, cored, peeled and cut into 1" thick wedges
1 tsp. lime zest, finely grated
3 Tbsp. lime juice, freshly squeezed
1 tsp. ground cinnamon
6 Tbsp. butter, softened
1⅓ cups sugar, divided
1¼ tsp. baking powder
1 tsp. sea salt
1 tsp. pure vanilla paste or extract
1 cup all-purpose flour, unbleached
¼ cup rye flour
⅔ cup whole milk
1½ cups raspberries (~ 6 oz)
⅓ cup water, hot

To Serve:
vanilla ice cream or heavy cream

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a 2½ qt baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).

Beat butter with 1 cup sugar, baking powder, salt and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2-3 minutes.

Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining ⅓ cup sugar evenly over top. Drizzle hot water over sugar (most will melt).

Bake until top is crisp and golden brown and cake is set, 55-65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.

Cook's Notes:  This confection is best eaten warm, but you can also serve it at room temperature. Make it up to a day ahead, let it cool, and store, covered, in the refrigerator. To serve warm, reheat it in a preheated 350°F oven, uncovered, for about 10 minutes.