Blackberry Pandowdy Recipe

In a medium sized bowl add blackberries and cornstarch and toss until combined.

Blackberry pandowdy recipe. Bake the dowdy on the lowest oven rack for 45 minutes then decrease the heat. Combine apples sugar blackberries flour juice and rind in a bowl then transfer to a 24cm-diameter 5cm-deep pie dish. Place the chilled pie crust squares on top of the apple blackberry filling.

On a Sunday when youve had nearly 4 hours of sleep and have been forced out of bed at 7 to listen to Dora and clean every dish in the house a wedge of peach-blackberry pandowdy for breakfast makes a fine consolation prize. Bake in preheated 375 degree F oven 25 minutes or until lightly browned. Stack the dough pieces on a plate and chill until cold.

Cut a puff pastry sheet into 16 squares and then layer it. Stir in water 1 tablespoon at a time until mixture begins to form a ball Transfer dough to a piece of plastic wrap wrap tightly and refrigerate for 30 minutes or so. Heat oven to 400F.

This chunk of pandowdy was left over this morning. Scatter raspberries over batter. 1 12 cups flour.

Pour into ungreased 8-inch square 2. On a surface dusted lightly with buckwheat flour roll out the dough into a round roughly 14-inch 6-mm thick. Pour the blackberry mixture in a 10 inch cast iron skillet or a pie dish.

Drizzle hot water over sugar most will melt. Sprinkle remaining 13 cup sugar evenly over top. You will only need about two-thirds of the dough.