Peach-raspberry pandowdy

Prep 30 min
Total 1 hour 30 min
Plus chilling time
Makes 4 Servings



1 1/4 cups
all-purpose flour
1/4 tsp
1/2 cup
cold unsalted butter, cubed
4 tsp
ice water
1 tbsp


1/2 cup
packed brown sugar
4 tsp
2 tsp
1/8 tsp
large peaches, unpeeled, cut into wedges
170-g tub
1 tbsp
35% cream
1 tbsp


  • WHIRL flour with granulated sugar and 1/4 tsp salt in a food processor. Add butter. Pulse until crumbs form. With motor running, add ice water and lemon juice through spout. Continue whirling just until dough comes together. It should not be sticky. Divide into 4 portions and form each one into a disc. Wrap each with plastic wrap and refrigerate until chilled, at least 30 min or overnight.
  • POSITION a rack in the lower third of oven. Preheat to 400F. Combine brown sugar with cornstarch, cinnamon and 1/8 tsp salt in a large bowl. Stir in peaches and raspberries until evenly coated. Distribute fruit mixture among 4 small baking dishes. Arrange dishes on a large baking sheet. On a floured surface, roll out 1 pastry disc wide enough to cover top of a baking dish. Loosely roll up around rolling pin and unroll over dish. Trim off any excess pastry. Crust should be even with the edge of baking dish, not overhanging. Cut 4 small slits in pastry. Repeat with remaining discs. Lightly brush tops of pastry with cream. (Don’t let it pool.) Sprinkle with coarse sugar. Lay a large piece of foil overtop.
  • BAKE in lower third of oven for 15 min. Remove foil and continue baking until crust is golden and fruit mixture is bubbly, 20 to 25 more min.

Tip: If serving pandowdy with ice cream, reduce brown sugar in filling to 1/3 cup.


Calories 554, Protein 7 g, Carbohydrates 78 g, Fat 26 g, Fibre 5 g, Sodium 229 mg.

Easiest way to skin peaches

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