Peach Pandowdy

Peach Pandowdy

7 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Recipe by  TRA DAVIS

“Old Fashioned Southern Cookin' - Perfect Desert for covered dish dinners.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown.

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Reviews (7)

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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.



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.



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.

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Amount Per Serving (6 total)

  • Calories
  • 280 cal
  • 14%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 46.7 g
  • 15%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 192 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Fresh Southern Peach Cobbler


next recipe:

Peach Upside-Down Cake III