Author Notes: Blueberry pandowdy ditches pie pastry and takes a cue from bread pudding. To tear the challah, first cut into thick slices, then tear those into pieces with your hands. —Emma Laperruque
Food52 Review: This is one of our Big Little Recipes. Read more here: 5-Ingredient Blueberry Pandowdy Is (a Lot!) Easier Than Pie. —The Editors
Makes: 9-inch pandowdy
Prep time: 15 min
Cook time: 35 min
Ingredients
For the blueberry filling
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4 1/2
cups fresh blueberries
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1/4
cup granulated sugar
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2 1/2
tablespoons cornstarch
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1/4
teaspoon kosher salt
For the challah topping
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3
cups torn challah pieces (see headnote)
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5
tablespoons heavy cream, plus more for serving
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1
tablespoon granulated sugar
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1
pinch kosher salt
Directions
- Position a rack in the top third of the oven. Preheat to 375° F.
- Combine the blueberry filling ingredients in a bowl. Toss with a spoon or by hand, smushing some of the berries to release their juices. Pour into a 9-inch pie pan.
- Combine the challah and cream in another bowl. Toss until all the bread pieces are coated. Distribute evenly on top of the blueberries. Sprinkle with sugar and salt.
- Bake for about about 35 minutes, or until the fruit is bubbly and jammy, and the top is deeply browned. Cool for a little while before serving. This helps the fruit set up a bit. To serve: Scoop into a shallow bowl and drizzle with cream.