"Pandowdy is an American classic - a bit like a crumble, but with discs of flaky pastry shingled over the fruity filling instead, allowing the berries to bubble up through the gaps," says Stone. "Rather than digging in while it's hot, let it cool down to just warm, and serve it topped with vanilla ice-cream, or up the strawberry quotient and serve it with my no-churn strawberry and crème fraîche ice-cream."
Pictured with no-churn strawberry and crème fraîche ice-cream.
Pictured with no-churn strawberry and crème fraîche ice-cream.