Wild Huckleberry And Apple Pan Dowdy - cooking recipe

Ingredients

12 thin slices firm-texture white or whole wheat bread
1/2 c. unsalted butter, softened
granulated sugar
4 large baking apples, such as Rome or Jonathan
1 c. huckleberries or blueberries
1/2 c. packed brown sugar
6 Tbsp. unsalted butter, chilled and cut in small pieces
3 Tbsp. molasses
2 Tbsp. dark rum
2 Tbsp. lemon juice
1 Tbsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 c. whipping cream
1 Tbsp. granulated sugar

Preparation

Preheat oven to 375\u00b0.
Lightly butter six 10 ounce ramekins or souffle dishes.
Using a 3 to 4 inch cutter, cut the bread slices into rounds that fit neatly into the ramekins.
Spread some of the softened butter on both sides of the bread rounds. Sprinkle both sides of the buttered rounds with a little granulated sugar.
Place one of the rounds in the bottom of each ramekin.
Peel, core and quarter the apples and slice the quarters crosswise about 1/4 inch thick.
Pick over the berries and remove stems.
Rinse and drain berries.
In a bowl combine the apples and huckleberries or blueberries.
Toss with brown sugar, chilled butter, molasses, rum, lemon juice, vanilla and spices.
Divide the apple mixture among the ramekins or souffle dishes.
Spoon any remaining juices from the bowl into each dish.
Top each dish with the remaining buttered and sugared bread rounds.
Place on a baking sheet.
Bake in a 375\u00b0 oven for 25 minutes or until the bread is golden brown, gently pressing the top bread rounds down slightly as they rise.
Cool about 30 minutes.
Meanwhile, whip the cream with 1 tablespoon granulated sugar until soft peaks form.
Serve the dowdies warm with whipped cream.
Makes 6 servings.