Boil the apples with 50 gram sugar and 100 gram water for 15 minutes. Stir in the corn starch, the cinnamon and nutmeg.  Mix the flour and the rest of the sugar, cut the butter in chunks and rub it into the flour. Knead until it becomes dough. Put the apple mixture in an oven dish, roll out the dough and put on top. Trim the edges and make a few holes for the steam to come out. Bake 30 minutes in the oven at 180 degrees Celsius. Cut the dough into squares with a knife and press the squares down a little into the fruit mixture. Bake 10 minutes more. Serve hot or cold.

Originally, pandowdy is like crumble, only in a deep dish. The top should be crumbly and cut after baking or pushed down. I rolled the crumble flat beforehand and made this pattern, so actually a little too nice, not so dowdy. Other fruits can be used as well, like peaches.