If you’re looking for a dessert that’s both rustic and irresistibly delicious, this easy bourbon-peach pandowdy is the perfect treat. Combining the sweetness of summer peaches with the warmth of bourbon, this dish takes comfort food to a whole new level.
With just a few simple steps, you can create a showstopping dessert that’s as beautiful as it is tasty.
Why This Recipe Is Perfect for Any Occasion
This pandowdy captures the essence of summer while remaining versatile for any season. Peaches, with their natural sweetness, pair beautifully with a buttery puff pastry crust, while a hint of bourbon adds depth and sophistication.
Unlike traditional pies, this dish doesn’t require perfection. Its rustic charm lies in the uneven pastry pieces and bubbling caramel-like sauce.
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The best part? It’s surprisingly easy to make! You don’t need to be a pastry expert to create this stunning dessert. Plus, its family-friendly appeal means it’s just as suitable for weeknight dinners as it is for special celebrations.
Tips for a Perfect Pandowdy
Achieving the best results with this recipe is all about thoughtful preparation and a few smart tips:
- Use fresh, ripe peaches when in season for the juiciest, sweetest results. If peaches aren’t available, frozen ones work perfectly without thawing.
- Don’t skip the bourbon! It adds a smoky, rich flavor that elevates the dessert. For a non-alcoholic version, substitute apple cider.
- Cut the pastry into uneven pieces. This allows the juices to bubble through, creating those irresistible caramelized edges.
Whether you’re an experienced cook or a beginner, these tips will ensure your pandowdy is the star of any meal.
Customizing for Dietary Needs
This recipe can be easily modified to accommodate different dietary preferences:
- Vegan: Swap the butter for a plant-based alternative, and use a vegan puff pastry.
- Gluten-free: Use gluten-free puff pastry and a thickener like cornstarch instead of flour for the peach filling.
- Lower sugar: Reduce the brown sugar or substitute with a natural sweetener like coconut sugar or monk fruit.
These adjustments make the recipe more inclusive without compromising its deliciousness.
Why You’ll Love This Dessert
This bourbon-peach pandowdy checks all the boxes for a perfect dessert. It’s easy to prepare, looks effortlessly beautiful, and tastes like a slice of heaven.
The flaky, golden crust contrasts perfectly with the tender, juicy peaches, while the bourbon and spices create layers of flavor that will have everyone coming back for seconds.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got an irresistible dish that feels like a hug on a plate.
Make It Your Own
One of the best things about this recipe is how adaptable it is. Here are a few fun twists you can try:
- Swap the fruit: If peaches aren’t in season, use apples, pears, or even mixed berries for a fresh take.
- Spice it up: Add cardamom or nutmeg to complement the cinnamon and ginger.
- Make it savory: Skip the sugar and use vegetables like sweet potatoes or butternut squash for a unique twist on the traditional pandowdy.
The possibilities are endless, making this recipe a versatile addition to your dessert repertoire.
A Sweet Ending That’s Always a Hit
This bourbon-peach pandowdy is the kind of dessert that brings people together. Its warm, inviting flavors and easy preparation make it a staple for gatherings and everyday indulgence alike.
The next time you’re craving something sweet and comforting, give this recipe a try—you won’t regret it!
Easy Bourbon-Peach Pandowdy Recipe
Equipment
- 10-inch oven-safe skillet
Ingredients
Filling:
- 6 tablespoons salted butter
- 4 to 5 cups sliced fresh peaches or see note for frozen peaches
- 3 tablespoons dark brown sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons bourbon
- 2 teaspoons pure vanilla extract
- Juice of ½ lemon
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
Pastry Topping:
- 1 sheet frozen puff pastry thawed
- 1 large egg beaten
- Coarse sugar for topping
For Serving:
- ⅓ cup heavy cream
- Vanilla ice cream optional
Instructions
- Preheat the Oven: Heat your oven to 425°F.
- Prepare the Skillet: Place a 10-inch oven-safe skillet over medium heat and melt the butter until it turns a light golden brown, which should take about 3 to 5 minutes. Once browned, take the skillet off the heat.
- Mix the Filling: In a large mixing bowl, combine the peach slices with the brown sugar, flour, bourbon, vanilla extract, lemon juice, cinnamon, ginger, and salt. Toss everything together until the peaches are evenly coated. Pour this mixture into the skillet and stir it gently to combine with the melted butter.
- Add the Puff Pastry: Lay the thawed puff pastry sheet over the peach mixture, gently pressing it down to fit. Tuck any overhanging edges of the pastry under the peaches where possible. Brush the pastry with the beaten egg and sprinkle coarse sugar over the top for extra texture.
- First Bake: Place the skillet on a baking sheet (to catch any drips) and bake for about 20 minutes, or until the pastry is puffed and golden brown.
- Cut and Adjust the Pastry: Remove the skillet from the oven and carefully cut the pastry into large squares with a sharp knife, creating a crosshatch design. Lower the oven temperature to 350°F.
- Add Cream and Finish Baking: Spoon the heavy cream over the pastry and return the skillet to the oven. Bake for an additional 20 minutes, or until the pastry is a deep golden color and the peach juices are bubbling up through the cracks in the pastry. If the pastry starts to brown too much, you can loosely cover the skillet with aluminum foil.
- Final Touches: Once baked, use a spoon to gently press the pastry down into the bubbling juices without fully submerging it. Serve the pandowdy warm, and if desired, pair it with vanilla ice cream for an extra indulgent treat.
Notes
- Frozen peaches can be used without thawing. Add 5 minutes to the cooking time.
- Apples make a great substitute for peaches when out of season.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.