- 4
- 15 mins
- 40 mins
Ingredients
- Filling:
- 1/3 cup Brown Sugar
- 2 tbsp Lemon Juice, fresh squeezed preferred
- 4 cups of Fruit
- Biscuit Topping:
- 1 cup Flour
- 1 tbsp Sugar, vanilla if you have it
- 1 tsp Baking Powder
- dash of Salt
- 3 tbsp Butter, cold and cut into small pieces
- 1/3 cup Heavy Cream, 1/2 & 1/2 can be used
- 1/4 tsp Almond flavoring, optional, but it really enhances the peach flavor
- 1/4-1/2 tsp Vanilla, optional
Preparation
Step 1
Preheat oven to 425 degrees.
Butter your baking dish
For the filling:
Toss your fruit with the brown sugar and lemon juice. Place into your baking dish. Set aside.
For the topping:
Mix the flour, sugar, baking powder and salt in a small bowl.
Cut the cold butter into small pieces and toss into the dry ingredients.
With a pastry cutter blend the butter into the dry ingredients until it resembles coarse crumbs, like a pie crust.
Make an indentation in the center of the crumbled mixture and pour in your cream. With two forks, gently toss the mixture together until it just comes together.
Gather the dough into your hands and knead it about 8-10 times until it has come together and looks like pie dough.
Using your hands or on a floured surface, carefully stretch it out to the size of your baking dish, approximately, it doesn't have to be perfect. (That's why it is called a pandowdy, it can look a little dowdy!)
Place the crust on top of your fruit filling, pushing it to the edges. It doesn't have to touch the edges completely. With a sharp knife, make several slits in the topping for air vents.
Place in the oven and bake for 25 to 30 minutes or until it is nicely brown and you can see the fruit filling bubbling inside.
Set aside for at least 10 minutes before serving.
Very good served with a scoop of vanilla ice cream!