Peach Pandowdy

READY IN: 1hr 30mins




  • Adjust oven rack one-third down from the top of the oven; preheat oven to 400°.
  • Butter a shallow baking pan with a 2 quart capacity, 11 x 8 x 2 inches; set aside.
  • Blanch and peel the peaches—have ready a large bowl of ice cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches.
  • With the slotted spoon, place the peaches in the boiling water, two or three at a time; if the peaches are fully ripe, they will need about 15 seconds in the boiling water, if not quite ripe they will need more.
  • With the slotted spoon raise a peach from the water and move your thumb firmly over the skin, if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water.
  • Peel with your fingers starting at the stem end, and return the peeled fruit to the ice water; continue to blanch and peel all the peaches.
  • Cut peaches in half, remove the pits, and cut each half in three or four lengthwise slices; you should have 6 generous cups of sliced peaches.
  • Place the sliced peaches in a bowl, add the sugar and lemon juice; sprinkle the cinnamon all over.
  • With a rubber spatula toss the fruit gently to mix the ingredients evenly; let stand for about 10 minutes to draw a bit of the juice.
  • Then place the mixture in the buttered baking dish, including every bit of the juice that has collected.
  • Smooth the top and sprinkle on the raisins; let stand while you prepare the topping.
  • Topping: sift together the flour, baking powder, sugar, and salt; set aside.
  • In a small bowl of an electric mixer, beat the eggs with the milk, butter, vanilla, and almond extract.
  • On low speed, add the dry ingredients and beat briefly only until smooth.
  • The mixture will be thick but fluid.
  • Either pour it slowly to make a thin layer (it will form a wide ribbon when it is poured) or spoon it by small spoonfuls over the fruit; do not pour or spoon too much in any one spot or there will not be enough to cover the fruit.
  • Actually, the topping might not cover the fruit completely anyhow, but it should almost cover it.
  • Some of the topping will run down into the spaces between the fruit.
  • Bake for 28-30 minutes; the juices will bubble dark around the rim and through any little spots that the topping did not cover; the topping will darken slightly.
  • Serve warm as is, or with ice cream.