Mixed Berry Pandowdy
We’ve all heard of pies, crisps and cobblers, but have you ever tried a pandowdy? This incredibly easy dessert has all of the elements of a fruit pie – juicy filling, golden-brown pastry crust – but it requires a fraction of the effort. To streamline the crust, we top the fruit filling with store-bought frozen puff pastry. The trick is to gently press the crust into the bubbling fruit after baking, creating the signature “dowdy” appearance. It’s a beautifully rustic dessert with bits of pastry that are crispy on top and soaked in fruit juices on the bottom. For the cleanest shapes, stick your stamped-out pastry back in the freezer for 20 minutes while you assemble the fruit filling. You want the butter in the puff pastry to be as cold as possible when you pop it in the oven.