Double Berry Pandowdy
Double Berry Pandowdy
A tender crust tops jewel-colored berries in this down-home dessert.
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20 min
Prep Time
55 min
Total Time
9
servings Ingredients
2 cups fresh blackberries
2 cups fresh raspberries
1 cup sugar
1 14 cups all-purpose flour
2 teaspoons baking powder
14 teaspoon salt
3 tablespoons cold Land O Lakes® Butter, cut into chunks
1 teaspoon sugar
*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/3 cup. Let stand 5 minutes.
How to make
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STEP 1
Heat oven to 400°F.
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STEP 2
Combine blackberries, raspberries, 3/4 cup sugar and 1/4 cup flour in bowl. Pour into ungreased 8-inch square (2-quart) baking dish.
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STEP 3
Combine remaining sugar, remaining flour, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; mix with fork just until dough forms a ball. Roll out dough into 8-inch square on lightly floured surface. Cut several slits in dough with sharp knife. Lay pastry gently over prepared fruit. Sprinkle dough with 1 teaspoon sugar.
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STEP 4
Bake 10-12 minutes or until lightly browned. Reduce oven temperature to 350°F. Bake 25-30 minutes or until golden brown and bubbly.
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STEP 5
Serve warm or at room temperature. Cut through crust with a fork to form pieces and push pieces of crust into fruit or serve crust-side down.
Tip #1
- To help prevent dough from sticking, use a pastry cloth and rolling pin cover. A pastry cloth is a large canvas cloth on which pastry or dough can be rolled. A clean white dish towel may be substituted. A rolling pin cover is a stretchable “stocking” that fits over the rolling pin. Rolling out dough is much easier because the dough doesn’t stick as readily to the flour-dusted fabric. Less flour is needed to prevent dough from sticking to the pastry cloth or rolling pin cover, keeping your pastry light and flaky.
Tip #2
- A pandowdy is really a variation of a cobbler, where the fruit is topped with a rolled or drop biscuit crust. A pandowdy is usually made with a rolled sweet crust laid on top of fruit. “Dowdying” refers to pushing the crust down into the fruit before serving, giving it a plain or “dowdy” appearance.
220 Calories
4.5 Fat (g)
10 Cholesterol (mg)
210 Sodium (mg)
43 Carbohydrates (g)
4 Dietary Fiber
3 Protein (g)
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