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Blackberry Peach Buckwheat Pandowdy {gluten-free}

Pandowdies are versatile, so feel free to trade the peaches and blackberries for nectarines and blueberries, or whatever you have in season.
Servings: 6 servings



  • 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 (15 ml) milk or cream (for brushing the dough)
  • 1 tablespoon (10 g) coarse sugar (turbinado or demerara)


  • 11 ⁄4 pounds (560 g) ripe but firm peaches or nectarines (about 5 medium), halved, pitted, cut into wedges (4-5 cups)
  • 3 cups (12 ounces / 360 g) blackberries
  • 1 ⁄4 cup plus 2 tablespoons (75 g) organic granulated cane sugar
  • 1 tablespoon (15 ml) lemon juice
  • 2 tablespoons (12 g) cornstarch
  • 1 ⁄8 teaspoon fine sea salt
  • Toasted Buckwheat Ice Cream, below, for serving (or your favorite vanilla ice cream)


  • 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.
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