Flaky buckwheat pie dough forms the crust for this late summer fruit dessert, and ice cream flavored with vanilla bean and toasted buckwheat makes a beguiling foil. Adapted from my cookbook Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours.
It's the one month countdown to the release of Alternative Baker! (And if you haven't pre-ordered a copy yet, you can do so at Amazon, Barnes and Noble, your local bookstore, or wherever books are sold.) In the meantime, I wanted to share a favorite summer fruit dessert adapted from the book.
Pandowdy is one of those shapeshifting, old-school desserts that can take on a number of forms. Traditionally, you lay a slab of dough atop a dish of fruit, give it a bake, then score the dough into squares and partially submerge it in the fruit while it bakes some more. As the canny folks at America's Test Kitchen and Martha Stewart noticed, this technique often leads to soggy crust and steamed fruit. Cutting the dough into pretty shapes and laying it over the dough with lots of windows to let steam escape allows the fruit to condense and thicken and keeps the crust crisp.
This type of pandowdy is essentially a pie without the fuss of a bottom crust, or a cobbler with pie dough on top instead of biscuits. It's a perfect use for my gluten-free pie dough, which is a bit more brittle than a wheat-based dough but bakes up every bit as crisp and flaky. It's loaded with whole grain flours and uses ground chia seed to help hold it together. I have a few versions in Alternative Baker, and this one, made with charcoal-hued buckwheat flour, is a favorite.
I had a bit of buckwheat pie dough left over from a fun, book-related project that Sarah and I will be revealing in the coming weeks, so I paired it with the sweet peaches and blackberries that are currently in season for an impromptu dessert.
In a buckwheat frenzy, I also toasted some buckwheat groats and added them to my standard vanilla ice cream base from the book. Buckwheat has a toasty flavor with hints of hazelnuts and cinnamon in a base that smacks of chocolate, coffee, and earth. It adds a nutty nuance to ice cream that complements the pandowdy just so, playing up the buckwheat notes in the crust. But I eat it straight from the container, too, enjoying the unusual taste of toasted buckwheat conveyed in a cool custard.
I can't wait to share all of Alternative Baker with you next month! But for now, I hope this satisfies the alternative baker in all of you dear readers.
Pandowdies elsewhere:
- Apple Rhubarb Pandowdy
- Alana's Strawberry Cardamom Pandowdy
- Irvin's Apple Blackberry Pandowdy
- Saveur's Apple Pandowdy
- Maria's Merlot Boysenberry Pandowdy
- Marilyn's Ginger Peach Pandowdy
- Emily's Peach-Blueberry Pandowdy
More peach recipes:
- Vanilla Rooibos Peach Ice Cream Floats {vegan}
- Rosemary Peach Maple Leaf Cocktail
- Small Batch Cheesecake with Elderflower Peaches {gluten-free}
- Vanilla Brown Butter Peach Buckle
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this blackberry peach pandowdy recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Blackberry Peach Buckwheat Pandowdy {gluten-free}
Print Recipe Pin RecipeIngredients
Topping
- 1 recipe Flaky GF Pie Dough (Buckwheat variation, preferably made with the buttermilk variation; you will only need about 2/3 of the recipe)
- buckwheat flour, for dusting
- 1 tablespoon milk or cream (for brushing the dough) (15 ml)
- 1 tablespoon coarse sugar (turbinado or demerara) (10 g)
Filling
- 1 1/4 pounds ripe but firm peaches or nectarines (about 5 medium), halved, pitted, cut into wedges (560 g) (4-5 cups)
- 3 cups blackberries (12 ounces / 360 g)
- 1/4 cup plus 2 tablespoons organic granulated cane sugar (75 g)
- 1 tablespoon lemon juice (15 ml)
- 2 tablespoons cornstarch (12 g)
- 1/8 teaspoon fine sea salt
- Toasted Buckwheat Ice Cream, below, for serving (or your favorite vanilla ice cream)
Instructions
- To make the topping, prepare and chill the dough as directed. On a surface dusted lightly with buckwheat flour, roll out the dough into a round roughly 1⁄4-inch (6-mm) thick. Use a 2-inch (5 cm) fluted biscuit cutter to cut out rounds of dough, placed close together. Stack the dough pieces on a plate and chill until cold. You will only need about two-thirds of the dough.
- Position a rack in the upper third of the oven and preheat to 375ºF (190ºC).
- To make the filling, in a large bowl, toss together the peaches, blackberries, sugar, lemon juice, cornstarch and salt until well combined. Scrape the mixture into a 10-inch (25-cm) skillet or ceramic tart pan, a 9-inch (23-cm) deep-dish pie pan or a 9-inch (23-cm) square baking dish. Lay the chilled rounds of dough over the fruit, overlapping them slightly and leaving some gaps for steam to escape. Brush the dough with the milk and sprinkle with the sugar. Place the pan on a rimmed baking sheet to catch any drips.
- Bake the pandowdy until the crust is golden and the fruit is bubbling, 45–55 minutes. Let cool for at least 10 minutes. Serve warm with ice cream.
- The pandowdy is best freshly baked when the crust is crisp. It will keep for up to 1 day at room temperature, or up to 3 days refrigerated airtight. Reheat in a 375ºF (190ºC) oven before serving.
Notes
Nutrition
Toasted Buckwheat Ice Cream
Print Recipe / Pin RecipeIngredients
- ½ cup raw buckwheat groats
- 11 ⁄4 cups (300 ml) whole milk
- 1 ⁄2 vanilla bean, split lengthwise and scraped
- 1 ⁄2 cup (100 g) organic granulated cane sugar
- 1 ⁄8 tsp fine sea salt
- 11 ⁄4 cups (300 ml) cold, heavy cream
- 4 large egg yolks
Instructions
- Place the buckwheat groats in a skillet set over medium heat. Toast, shuffling the pan frequently, until the buckwheat turns golden and smells nutty, 3-5 minutes. Tip into a medium saucepan to stop the cooking.
- Add the milk, vanilla bean and scrapings, sugar, and salt to the pan and heat until steamy and small bubbles appear around the sides of the pan, stirring occasionally to dissolve the sugar and prevent the milk from scorching. Remove from the heat, cover and steep for 20 minutes to infuse with the vanilla and buckwheat.
- Pour the heavy cream into a large, heat-proof bowl, place a strainer on top, and set aside. If you have an instant-read thermometer, have it handy.
- Place the egg yolks in a medium bowl set on a damp towel to stabilize it. Reheat the milk mixture until hot and steamy. Whisking constantly with one hand, pour the hot dairy very slowly into the yolks. This is called tempering, and prevents the yolks from scrambling. Pour the mixture back into the pot and set the pot over low heat. Cook, stirring constantly with a heatproof silicone spatula, scraping the sides and bottom of the pot, until the custard just begins to “stick” (or form a thickened film) on the bottom of the pot (you may have to tilt the pan to see it), or registers 170ºF (76ºC) on an instant-read thermometer, 5–10 minutes.
- Immediately pour the custard through the strainer and into the container of cold cream, discarding the solids. Stir to combine, and chill for at least 4 hours, or preferably overnight. For a quicker chill, pour the ice cream into a metal bowl and place over an ice water bath, stirring until the base is cold.
- Place the ice cream base in the freezer for 30 minutes to get it really cold, stirring once or twice (this way the ice cream will take less time to churn, resulting in a denser, creamier ice cream). Pour the mixture into your ice cream maker and process as per the manufacturer’s instructions. Mine takes about 20 minutes to churn.
- When the ice cream is finished churning, scrape it into a container. Press a piece of parchment paper directly onto the surface (this will discourage crystals from forming), cover tightly and freeze until firm, at least 2 hours.
- Homemade ice cream is best within the first week of being made, but will keep for a month or two in the freezer.
Sarah @ Snixy Kitchen says
This is such a gorgeous dessert and I love the no bottom crust no-fuss! I'm so lucky that I got to taste its deliciousness (and this crust is OH-EM-GEE - BUY THIS BOOK Y'ALL!). Now if only I could get my hands on that ice cream too;)
Tori//Gringalicious says
This sounds fantastic! I'm loving all this fruit combo too, some of my favorite summertime picks!
Allyson says
Pandowdy is such a humble sounding dessert but this version looks so elegant. Blackberries and peaches and buckwheat oh my! This looks exactly what I like to have in my back pocket for impromptu dinner parties.
traci | VanillaAndBean says
Looking forward to your book Alana... I've so much to learn about alternative flours for baking. It's been too long since I've made a pandowdy. I love how you've finished it with the pretty pastry cutouts and that buckwheat ice cream! What a dream.. all those little crunchies! (btw - loved seeing you over at FloatingKitchen!) xo
Lili @ Travelling oven says
What a lovely dessert! I can't wait for your book Alanna, I know it will be amazing! <3
Aysegul says
Oh my! This looks so summery and yummy!
Can't wait to get my hands on your book my friend.
Cheeers!
Amanda @ Cookie Named Desire says
This looks incredible. I pre-ordered the book the second I found out about it and I can't wait to get my hands on it.
Deb|EastofEdenCooking says
Looking forward to your book release! I'm already thinking ahead to holiday gifts.
My Nordic Kitchen says
This looks amazing! Perfect for my mother who avoids gluten! Beautiful blog and pictures as well :-)
Didina Gnagnide Angorinie says
Could I use the already-toasted buckwheat from slavic shops without re-toasting it?
Alanna says
Should be fine!
Didina Gnagnide Angorinie says
Thank you, when I get a hold of my ice cream machine this is the first ice cream I'll make.