Servings: eight to ten.
A pandowdy (sweetened fruit baked with a topping of dough) dates back to Colonial times. This simple dessert probably came about when a housewife had a lump of dough left over from breadmaking and figured it would make a nice topping for fruit, which usually meant apples. Today, pandowdies aren’t limited to apples and bread doughs. Here’ a round of rich, pre-baked pastry is set over a mix of spiced peaches and blueberries.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I've made this several times in the past couple of years. Not only does it look great, but it tastes great as well. I change up the fruit combinations to keep things fresh and different. I think it's a keeper.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?