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:
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:
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 »