If you’ve never heard of a pandowdy, you’re not alone. This classic dessert is an apple pie-lovers dream: stewed apples topped with pieces of pie dough for a cobbler-pie hybrid that couldn’t be easier to throw together. I adapted this fall staple for summer, subbing apples for plums and blueberries tossed with lavender for a hint of floral sweetness. Squares of pie dough cover the mixture making for a makeshift entertaining dessert that can just be scooped and topped with plenty of vanilla ice cream!
There are many schools of thought when it comes to warm fruit desserts and how to achieve that perfect syrupy consistency. I’m all about the proper cornstarch ratio. That means using ¼ cup of cornstarch (it seems like a lot but it really isn’t for juicy summer fruit!) to toss your fruit in before baking for the ideal product. Patience is key!! You’ll have a simmering, piping-hot baking dish coming out of the oven that will stay hot for quite a while. You still want to serve it warm, but that means letting it sit for at least 15 minutes to cool slightly and set before serving.
Crack out the ice cream, because we’ve got the scoop on the best fruit dessert of the summer!
For the Dough
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 1/ 2 sticks unsalted butter, cubed
- 1/ 4 cup plus 2 tablespoons ice cold water
- 1 egg, beaten
- 1 tablespoon turbinado sugar
- 2 tablespoons vodka
For the Filling
- 2 teaspoons dried lavender
- 1 teaspoon kosher salt
- 3 pounds plums, pitted and cut into wedges
- 2 cups blueberries
- 1/ 2 cup granulated sugar
- 1/ 4 cup cornstarch
Make the dough: Preheat oven to 400°F. In a medium bowl, whisk together flour, sugar and salt. Using your fingers, work butter into flour mixture until pea-sized pieces form. Add water and vodka, and continue to knead until a dough forms. Cover and let rest in the refrigerator for 1 hour.
Meanwhile, prepare the filling: Using a mortar and pestle, grind lavender with salt until a fine powder forms, then transfer to a 9-by-13-inch baking dish with the remaining filling ingredients. Toss to coat, then set aside.
On a floured surface, roll out dough until ⅙-inch thick, then cut into 2-inch squares. Place over fruit, overlapping to cover the entire surface. Brush dough liberally with beaten egg and sprinkle with turbinado sugar. Bake until golden brown, 50-60 minutes. Let cool slightly, then serve.