Summer Pandowdy
Submitted by supercook
Summer pandowdy layers juicy nectarines and blueberries under a cream biscuit crust, then dowdies the top by pressing it into the bubbling fruit. Old-fashioned New England dessert.
YIELD
6 servingsPREP
25 minCOOK
45 minREADY
70 minPandowdy is one of those colonial-era American desserts with a name that tells you exactly what it does. Once the crust is golden, you break it up and push it down into the bubbling fruit, dowdying the top. The broken crust soaks up the fruit juices and turns into something between a cobbler and a deep-dish pie, messy on purpose and all the better for it.
This summer version pairs ripe nectarines with fresh blueberries, tossed with brown sugar, cinnamon, lemon zest, and juice. The crust is not traditional pie dough. It is a cream biscuit: flour, butter, and heavy cream worked together briefly and rolled out for a top that bakes up tender and flaky rather than crackery.
A hot start sets the crust, then the temperature drops under a foil tent so the fruit has time to bubble and thicken without burning the top. Warm from the oven with a scoop of vanilla ice cream is the way to go.
Pro Tips
- Choose ripe but firm nectarines. Overripe fruit breaks down too quickly and leaves the pandowdy watery.
- Do not press the crust edges against the sides of the dish. Leave a gap so steam can escape and the fruit bubbles up around the crust.
- Rest the pandowdy 10 to 15 minutes before dowdying so the juices settle and the crust absorbs them without turning to mush.
- Brush the crust with cream and sprinkle sugar before baking for deeper browning and a crackly top.
- Dowdy only what you plan to serve immediately if you want leftovers. Un-dowdied crust stays crisper overnight in the fridge.
Variations
- Swap nectarines for peaches or plums when the market has them. The dessert works with any stone-fruit and berry pairing.
- Add a handful of raspberries or blackberries for a mixed-berry bottom.
- Sprinkle ½ teaspoon of freshly grated ginger into the fruit for a warm-spiced edge.
Ingredients
Directions
Usually made with a rolled sweet crust baked on top of fruit, the crust is “dowdied” by pushing the crust into the fruit to soften before serving or by inverting the crust during serving to the bottom of the serving bowl.
Serve this warm from the oven or at room temperature, with or without ice cream.
Position a rack in the center of the oven and heat the oven to 425 degrees F.
Butter a deep-dish pie pan or an 8-inch-square baking dish ; set aside.
Gently stir together the fruit, brown sugar, cinnamon, lemon rind and juice in a large bowl.
Pour the fruit into the prepared pan.
Scatter the 1 tablespoon butter slivers over the fruit.
For the crust, put flour, 3 tablespoons sugar and the baking powder in a large mixing bowl.
Whisk to combine.
Work the bits of butter into the flour mixture with a pastry blender until the mixture resembles coarse meal.
Add ¾ cup of the cream and stir with a fork.
The mixture will be stringy.
Knead with your hand about 45 seconds and it will become smooth.
Roll the dough to ¼ inch thickness.
Trim it to about ½ inch larger than the baking dish.
Cut a small circle out of the center of the crust to serve as a steam vent, and carefully place the crust over the fruit.
Do not press the crust against the sides of the pan.
Reroll the scraps and cut as decorations if you desire.
Brush the crust with the remaining 1 tablespoon of cream and sprinkle with the teaspoon of sugar.
Place the pandowdy on a baking sheet with raised sides and bake 10 minutes.
Reduce the oven temperature to 350℉ (180℃) F and loosely cover the crust with a foil tent, shiny side out.
Continue baking until the crust is golden and the fruit bubbly, 35 to 45 minutes.
Either “dowdy” the crust now by pushing it under the surface of the fruit or serve crust side down in bowls.
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