I’m constantly seeking for fresh salad recipes to prepare in large quantities for the workweek. This is my favorite kale salad out of all the ones I’ve cooked. Colorful, crunchy, sweet, and with a ton of taste and texture.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 cups thickly sliced peaches
- 1 tablespoon lemon juice
- ½ cup white sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
- ½ cup heavy cream
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the peaches in a medium bowl. Sprinkle lemon juice over them. Mix together 1/2 cup of sugar and cornstarch. Sprinkle over the peaches, and stir to coat. Spoon into a 2 to 2 1/2 quart casserole dish.
- In a medium bowl, stir together the flour, 2 tablespoons of sugar, baking powder and salt. Cut in butter with a fork or pastry cutter until it is in fine crumbs. Make a well in the center, and pour in the cream. Stir with a fork until the dough pulls away from the sides of the bowl.
- Roll out dough on a floured surface until it is just big enough to cover the baking dish. Cut a 2 inch cross in the center. Place over the peaches, and tuck in the dough around the sides. Turn back the corners of the cross to reveal the filling.
- Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 192 mg |
| Sugars | 29 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Something really went wrong with this- sticky mess. I had to add almost another cup of flour to get it into a ball.still too sticky to roll out so I just kind of dropped it over the peaches. Delicious but not company ready!
Wow. I stirred until my arm was aching and even had someone help stir… How in the world are you supposed to roll out that sticky mess? I had to add WAY more flour to even get it to a consistency that could begin to be placed on the counter, let alone “rolled” out. And then more flour had to be added to keep it from sticking to EVERYTHING that touched it. What a mess. Either I blew it BIG time or this recipe needs proofreading!
I had some perfectly ripe peaches to use up, and my search led me to this. Very easy to put together, even for me, and I am not exactly known for my crusts (well, not known in the good sense of the word anyways!). This is a scrumptious treat- I found the sweetness of the peaches was nicely offset by the not overly sweet crust…my boyfriend thought the crust could have used more sugar, or maybe some cinnamon sugar sprinkled on top. Overall, it was a big hit and was quickly devoured. Thanks for a great recipe 🙂
I love this recipe and have been making it for years, but never thought to make it in a cast-iron pan. The perfect complement is home-churned ice cream. It isn’t meant to be a pie at all, so don’t look for a pie-crust type top. Glad you all are enjoying it as much as our family always has.
My mom makes this for me on my birthdays. SHe uses a can of peaches and milk instead of cream and substitutes part of the milk for the juice in the peach can. its sooo good.
This recipe was very good. My children loved it! I used frozen peaches. Thank you for the recipe!
Simple and fantastic!!! The top is a tender, soft and sweet biscuit like rolled dough. The filling is just heavenly with only four ingredients. This is a true Southern classic peach dessert. Be sure to bake this up in a cast iron skillet if you have one.
Crust came out all wrong. It was more like a very dense cobbler. I was thinking I’d get a pie crust like topping, I may alter this until I get that. Good if you’re in a hurry though.
I love the peach mixture in this—the taste was a little sweetened vs. a little tart. However, the dough on top was a bit like thick pie crust, and I thought it could have been a little sweeter. I even gave it a generous sprinkling of powdered sugar. I had never even heard of pandowdy before until I was watching High School Musical and the basketball guy who bakes has a line that he makes apple pandowdy (amoung other things). So I naturally came to AR and found this recipe…its almost a cobbler, but not quite…hence the pie crust top. Thanks for the post! PS Baked in a cast iron pan because another person I was talking to about it said a long time ago they were baked in dutch ovens.