Blackberry Pandowdy

This post is in partnership with Driscoll’s Berries and the FeedFeed.

Blackberries tossed with honey, vanilla extract, and lemon juice then baked with puff pastry. This blackberry pandowdy is simple and delicious, perfect for a dessert any day.

Blackberry Pandowdy | Cooking with a Wallflower

Happy Sunday!

I hope you had a great Thanksgiving, no matter how different it may be this year. I can’t believe that we’re wrapping up the end of Thanksgiving weekend, and there’s just one more day until December. So I thought we could wrap up November with one last dessert: this blackberry pandowdy.

Blackberry Pandowdy | Cooking with a Wallflower

Have you had a pandowdy before? It’s very similar to pie, but instead of a pie crust, it’s topped with cut up puff pastry. Once the pandowdy is baked, the filling bubbles up between the pieces of puff pastry. And it’s soo good. Normally, a pandowdy is filled with apples but for this version, I used blackberries.

Blackberry Pandowdy | Cooking with a Wallflower

I love how simple this dessert is. You don’t have to worry about forming the pie crust or doing a pie crust lattice. A pandowdy is a free form version of pie, kind of like a cobbler. It’s delicious and the kind of dessert I want as I’m sitting on the sofa enjoying a marathon of Christmas movies.

Hope you’ll like this dessert as much as I do. And even better if you serve it with a scoop of ice cream.

Blackberry Pandowdy | Cooking with a Wallflower

Preheat the oven to 400F.

In a medium sized bowl, add blackberries and cornstarch and toss until combined. Add honey, vanilla extract, and lemon juice and combine.

Pour the blackberry mixture in a 10 inch cast iron skillet or a pie dish.

Blackberry Pandowdy | Cooking with a Wallflower

Cut a puff pastry sheet into 16 squares and then layer it on top of the blackberries.

Blackberry Pandowdy | Cooking with a Wallflower

In a small bowl, whisk together egg and milk until combined. Then brush the egg wash over the puff pasty to help it brown evenly. Sprinkle coarse sugar over the top of the puff pastry.

Blackberry Pandowdy | Cooking with a Wallflower

Bake the pandowdy for about 20 minutes. Then reduce the temperature to 350, and bake for an additional 15 minutes, until the filling bubbles up through the cracks of the puff pastries. If the puff pastry is browning too quickly, cover with a foil to bake the rest of the way.

Drizzle heavy cream over the pandowdy and bake for an additional 10 minutes. The puff pastry will turn a golden brown.

Press the puff pastry down so that the blackberry sauce will stick to the puff pastry.

Serve the blackberry pandowdy with vanilla ice cream if desired.

Enjoy!

Blackberry Pandowdy | Cooking with a Wallflower

Blackberry Pandowdy
 
Prep time
Cook time
Total time
 
Blackberries tossed with honey, vanilla extract, and lemon juice then baked with puff pastry. This blackberry pandowdy is simple and delicious, perfect for a dessert any day.
Author:
Recipe type: Dessert
Serves: 4 servings
Ingredients
  • 4½ cups blackberries
  • 1 tablespoon cornstarch
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon juice
  • 1 puff pastry sheet, cut into 16 pieces
Egg wash
  • 1 large egg
  • 1 tablespoon heavy cream
  • Heavy cream for drizzling
Directions:
  1. Preheat the oven to 400F.
  2. In a medium sized bowl, add blackberries and cornstarch and toss until combined. Add honey, vanilla extract, and lemon juice and combine.
  3. Pour the blackberry mixture in a 10 inch cast iron skillet or a pie dish.
  4. Cut a puff pastry sheet into 16 squares and then layer it on top of the blackberries.
  5. In a small bowl, whisk together egg and milk until combined. Then brush the egg wash over the puff pasty to help it brown evenly. Sprinkle coarse sugar over the top of the puff pastry.
  6. Bake the pandowdy for about 20 minutes. Then reduce the temperature to 350F, and bake for an additional 15 minutes, until the filling bubbles up through the cracks of the puff pastries. If the puff pastry is browning too quickly, cover with a foil to bake the rest of the way.
  7. Drizzle heavy cream over the pandowdy and bake for an additional 10 minutes. The puff pastry will turn a golden brown.
  8. Press the puff pastry down so that the blackberry sauce will stick to the puff pastry.
  9. Serve the blackberry pandowdy with vanilla ice cream if desired.

 

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