Gingered Pear & Cranberry Pandowdy

Gingered Pear & Cranberry PandowdyHearty and old-fashioned, a classic pandowdy is comprised of sliced apples baked with sugar and spices beneath a pillow of biscuit-style dough. Our version swaps pears and cranberries for the apples—a festive and flavorful holiday spin.

Gingered Pear & Cranberry Pandowdy
Makes 8 to 10 servings
  • 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
  1. Preheat oven to 400°. Spray a 2-quart baking dish with baking spray with flour.
  2. 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.
  3. 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.
  4. 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.
  5. 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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