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A sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits. Apple Pandowdy is the most common version of this dessert. When prepared, the dough is rolled out into thin circular or square shape matching the shape of the deep baking dish containing the fruit. Nuts, such as sliced almonds, are often added to the Pandowdy dough, which may first be baked separately from the fruit or baked with the fruit for a short period of time, removed and scored, and then pressed onto the fruit and placed back in the oven.

If the dough is baked separately from the fruit, which may consist simply of apples or a combination of fruits and berries, then the fruits are mixed with brown sugar or molasses, cornstarch, and spices which are then baked until tender and juicy. The baked dough topping is placed onto the fruit mixture, pressing it down slightly into the mixture and baking together until the dough is golden brown and the fruit is thick and bubbling. The dough becomes crisp and crumbly, adding a texture that enhances the fruit mixture. Very similar to a cobbler, grunt or slump, the deep-dished Pandowdy can be served as a dessert or snack that is typically warm and topped with whipped cream or ice cream.

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