Recipe: Three-Fruit Pandowdy (using pears, dried apricots, and dried cherries)

THREE-FRUIT PANDOWDY

Serve this dessert warm with heavy cream or vanilla ice cream.

FOR THE DOUGH:
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, at room temperature, lightly beaten
1/2 cup buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted
FOR THE FRUIT FILLING:
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 cups peeled and sliced ripe pears (4 to 5 medium)
1/2 cup coarsely chopped dried apricots
1/2 cup dried cherries
FOR THE TOPPING:
1/3 cup firmly packed light brown sugar
1/3 cup Grape-Nuts cereal
1/3 cup all-purpose flour
2 teaspoons pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted
FOR THE EGG WASH:
1 large egg, at room temperature, beaten
TO SERVE:
heavy cream or vanilla ice cream

Preheat the oven to 350 degrees.

TO MAKE THE DOUGH:
In a medium-size bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In a small bowl, whisk together the egg, buttermilk and melted butter. Pour the mixture into the dry ingredients and combine with a wooden spoon until a ball of dough forms. Wrap the dough in plastic wrap and chill for 30 minutes.

On a lightly floured surface, roll the dough into a 12-inch square. Fit the dough into an 8-inch square baking pan, letting the extra dough fall loosely over the sides. Chill the pan.

TO PREPARE THE FRUIT:
In a bowl, combine the sugar, flour, cinnamon, nutmeg, salt, pears, apricots and cherries, and toss to combine.

TO MAKE THE CRUMB TOPPING:
In a bowl, combine the sugar, Grape-Nuts and flour. Add the vanilla and butter, and stir until combined.

TO ASSEMBLE THE PANDOWDY:
Place the fruit on the chilled dough in the pan. Sprinkle with the crumb topping. Fold the sides of the dough over the fruit, partially covering the filling. Brush the dough with the egg wash.

Bake on the middle rack of the oven for 45 to 50 minutes, or until bubbly and golden. Transfer to a wire rack and cool slightly. Serve warm with heavy cream or vanilla ice cream.

Servings: 6
Source: Debbi Fields' Great American Desserts: 100 Mouthwatering Easy-to-Prepare Recipes by Debbi Fields