Late summer is the best time for baked fruit desserts like cobblers and crisps, but one of my favourites is the lesser-known pandowdy – sort of a cross between a crisp and a pie, with a pastry lid on top, but none underneath. It’s infinitely easier to assemble than pie, with no need to stress over removing a clean slice, and let’s face it – the golden top is the best part of the pastry anyway. Best yet, you can streamline the process by using frozen puff. I made a video earlier this summer as part of the Redpath Baking School summer session. This time of year is great for stone fruit-the last of the peaches, nectarines, apricots and plums… cherries from the tree or freezer, the last stalks of rhubarb. They all go well together- feel free to mix and match whatever you find at the farmers’ market—juicy stone fruit, rhubarb, and berries all go well together, and Redpath’s Golden Yellow or Demerara sugarsContinue reading
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