Raspberry Pandowdy

Raspberry Pandowdy is a classic Americana dessert that is rustic and simple to make. This easy, relaxed dessert has a thick fresh cooked raspberry layer topped with a flaky crust.

Course Dessert

Cuisine American, gluten-free

Prep Time 25

Cook Time 1

Total Time 20 55

Servings

Calories 316kcal

Author Toni Dash

Equipment

Rolling pin

Ingredients

1 cup all purpose flour regular or gluten-free measure-for-measure flour blend
1/3 cup (5 1/3 tablespoons) unsalted butter cold and sliced (plus extra to grease the pan)
3/4 teaspoon kosher Salt
2 1/2 tablespoons ice water
5 cups raspberries rinsed and patted dry
1/2 cup granulated sugar
1 tablespoon lemon juice
1 pinch ground nutmeg freshly grated if possible
2 tablespoons cornstarch or arrowroot starch

Instructions

Preheat oven to 375 degrees. Grease an 8-inch by 11-inch baking pan.
NOTE: this is a scoopable dessert which will be about 1-inch thick in this pan size. The serving size provides enough volume per person.
Equip a food processor with the kneading blade (or if making by hand use a dough/pastry blender). Combine the flour, butter (1/3 cup), salt in the food processor bowl. Blend until grainy.
Slowly add ice water while blending to allow the dough to make a smoother consistency and form a ball. Do not over blend.
NOTE: depending on whether you use gluten-free or regular all-purpose flour, you may not need to use all of the ice water.
Place the dough ball between two pieces of wax paper or plastic wrap and roll out to be about 1/8 inch thick.
Place in the dough in the wax paper in the refrigerator for about 20 minutes to chill. If the dough is too warm/sticky to roll out, you can chill the dough ball 20 minutes and then proceed with rolling out and re-chilling.
While the dough chills, in a large bowl combine the raspberries, sugar, lemon juice, and nutmeg and gently fold in to combine.
Sprinkle the mixture with the cornstarch and fold in completely.
Spoon berry mixture into the prepared baking dish.
Remove the crust from the refrigerator. Breaking off pieces of the crust, cover the berry mixture completely.
Placing the crust in this way allows for steam to more easily escape as well for the berry juices to seep through to the top over some of the crust.
Bake at 375 degrees for one hour. Remove and allow to cool 20 minutes before serving.

Notes

Recipe times

The prep time represents 20 minutes of chilling for the light, flaky pastry dough that tops the dessert. The true prep takes about 10 minutes tops!

Nutrition