Gingered Pear & Cranberry Pandowdy
Makes 8 to 10 servings
Ingredients
- 6 large pears, peeled, cored, and sliced
- ½ (10-ounce) bag frozen cranberries
- ¾ cup sugar, divided
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ¾ teaspoon kosher salt, divided
- 11 tablespoons cold unsalted butter, cubed and divided
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup chopped candied ginger
- ⅔ cup plus 1 tablespoon cold buttermilk
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 400°. Spray a 2-quart baking dish with baking spray with flour.
- In a large bowl, combine pears, cranberries, ½ cup sugar, cornstarch, lemon juice, and ¼ teaspoon salt. Toss gently. Spoon into prepared dish. Dot 1 tablespoon butter over top of fruit.
- In a large bowl, combine flour, baking powder, remaining ¼ cup sugar, and remaining ½ teaspoon salt. Using a pastry blender, cut in remaining 10 tablespoons butter until mixture is crumbly. Stir in candied ginger. Add ⅔ cup buttermilk, stirring just until dry ingredients are moistened.
- On a lightly floured surface, turn out dough, and knead 5 times. Press dough into shape of baking dish. Carefully place dough over fruit. Brush dough with remaining 1 tablespoon buttermilk.
- Bake for 30 minutes. Reduce oven temperature to 350°. Sprinkle with turbinado sugar, and bake until golden brown, 20 minutes more.
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