Gingered Pear & Raspberry Pandowdy

8
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"New spin on an old fashioned comforting dessert. It doesn't get any homey and cozier than this! Source: Rustic Fruit Desserts"

Original recipe yields 8 servings
OK
  • FRUIT FILLING
  • BISCUIT

Nutritional

  • Serving Size: 1 (246.5 g)
  • Calories 439.1
  • Total Fat - 18.6 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 48.1 mg
  • Sodium - 212.8 mg
  • Total Carbohydrate - 66.1 g
  • Dietary Fiber - 6.2 g
  • Sugars - 36.7 g
  • Protein - 4.3 g
  • Calcium - 85.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 31.8 mg
  • Thiamin - 0.1 mg

Step 1

Position a rack in the lower third of the oven and preheat the oven to 400-degree F. Butter a 9-inch cast iron skillet or 9-inch deep dish pie pan. (*NOTE: Though I've made this in a cast iron skillet, I found that it works best in a pie pan for the fact that as the pandowdy sits, the fruit at the bottom takes on a metal taste*).

Step 2

To make the fruit filling, rub the sugar, cornstarch, cinnamon, and salt together in a large bowl, then add the pears and lemon juice, and vanilla extract; toss until evenly coated. Gently fold in the raspberries; transfer the fruit to the pan. Distribute the butter atop the fruit.

Step 3

To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl. Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of large peas. (Alternately, you can put the dry ingredients in a food processor and pulse to combine. Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl.) Stir in the candied ginger, then pour in the 2/3 cup buttermilk and stir just until the dry ingredients are moistened. The dough will be crumbly, with large pieces of butter still visible.

Step 4

Turn the dough out onto a lightly floured work surface and gently press the dough together, then press it into a 9-inch circle. Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk, then sprinkle with the remaining 1 tablespoon buttermilk, then sprinkle with the remaining 1 tablespoon sugar and the 1/2 teaspoon cinnamon. Bake in the lower third the oven for 30 minutes, then turn the oven down to 350 degrees F and bake for an additional 20 minutes, or until the pastry is golden and the juices are bubbly and thick. Allow to cool for 30 minutes before serving.

Step 5

Storage: Covered with a tea towel, this pandowdy will keep at room temperature for up to 3 days.

Tips & Variations


  • 9" cast iron skillet or 9" deep dish pie pan

Related

Linky

Yummy dessert! My topping was really gloppy and I had to kind of scrape it onto the surface of the fruit, but no matter - it turned out tasty anyway!!

review by:
(15 Sep 2021)