This summery and sweet dessert is the perfect answer to your back-to-school barbeques. Peaches and blueberries are mixed with spices like ginger and cardamom and then topped with a lemon sugar cookie crust.
In true Bake Like A Champ fashion, the recipe comes together seamlessly and quickly.
Peach Blueberry Pandowdy Recipe
Recipe adapted from Food & Wine
Sugar Cookie Dough:
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
4 1/2 tablespoons unsalted butter, softened
1/2 cup sugar
1/4 teaspoon pure vanilla extract
Zest from ½ lemon
Juice from ½ lemon
2 tablespoons beaten egg (1/2 large egg)
Unsalted butter, for greasing
1 pint blueberries
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon grated nutmeg
- In a large bowl, beat the butter and sugar at medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, lemon zest, lemon juice, scraping down the side of the bowl as necessary. Beat in the egg. With the mixer at low speed, beat in the flour, baking powder and salt. The dough will be very soft.
- Scrape the dough out onto a sheet of plastic wrap and roll into a 12-inch log. Refrigerate until very firm, at least 1 hour.
- Preheat the oven to 350˚F. Butter a cast iron skillet or 9×13 baking dish. Sprinkle with 1 tablespoon of the sugar; turn to coat the pan with sugar.
- In a large bowl, combine all ingredients for the fruit filling. Spread the fruit in the prepared dish.
- Using a sharp knife, slice the log of cookie dough 1/4 inch thick. Arrange the slices over the fruit.
- Bake the pandowdy until the cookie dough is golden brown and the fruit is bubbling, about 45 minutes. Serve warm, with ice cream.
Do ahead: The cookie dough can be refrigerated for 2 days.