This is a very simple dessert for the summer and early fall months when we have fresh berries, peaches and apples available. I have made this several times since August for company and for us, using fresh peaches. It always turns out great and you won't believe how easy and quick it is to put together. The crust topping is so easy you don't even need to use a rolling pin if you don't want to! I never do! Just use your fingers and palm to lightly mold the crust to the shape of your baking dish. If you double this recipe, you will most likely need to roll the crust out. You don't want to over work the dough because it could become tough and it might be difficult to handle.
This recipe is perfect as a dessert for four people and it easily doubles for more servings. I put this in the oven about 45 minutes before I want to serve it warm, with a scoop of vanilla ice cream on top. The warmer it is when you serve it, the more liquid the peach filling will be, but it is still really good. I just pour the extra juice over the ice cream. The juices thicken as it gets cooler, if you have the time and if you can wait that long! It is also really good the second day!
I plan on making an apple pandowdy soon. I also have lots of frozen berries in the freezer and look forward to making a berry version with them this winter. This is my go-to recipe for any fruit "cobbler" type dessert. This recipe is adapted from the cookbook "Biscuits and Scones" by Elisabeth Alston, and it's available at Amazon.com.
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