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.
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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.
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