This week at the library I got a book called Rustic Fruit Desserts by Cory Schreiber and Julie Richardson. I was pretty excited to learn what the heck a “grunt” is! And also to make something besides pie. I mean, I still love pie, but you’ve got to branch out into pie-like things once in awhile.
If, like me, you were confused about the difference between a crisp and a cobbler, I’ve made a handy chart:
Next time I think I’m going to make a grunt or slump because it’s the only kind you cook on the stove!! But for today, the Pear Raspberry Pandowdy:
Delicious!!!!
A pandowdy doesn’t have a bottom crust, and the top part if more like a giant sweet biscuit than the pastry you’re used to in pies. I found it much easier to put together than a pie, probably because it doesn’t require any rolling pin action: you make the biscuit dough, and then press it out to the desired shape and size. I really like how it turned out when baked though! The top layer is crunchy and delicious, while underneath there are the soft, flaky layers of a biscuit. The only weird part was how watery the fruit filling became:
Oh, pears, you always thwart my cornstarch
But, whatever, it’s all going in your stomach anyways. Baking raspberries make the kitchen smell amazing, and the extra juiciness tastes all the better on some vanilla ice cream!! Pandowdy conclusion: I am definitely a fan!
Recipe: Read the rest of this entry »