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Skillet Blueberry Bourbon Pandowdy | halfbakedharvest.com
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4.44 from 57 votes

Skillet Blueberry Bourbon Pandowdy.

Extra juicy and oh so doughy, this skillet Pandowdy has flaky puff pastry "stars" for a festive July 4th twist!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 8
Calories: 468kcal

Ingredients

  • 2 sheets frozen puff pastry, thawed
  • 5 cups fresh or frozen blueberries
  • 3 cups fresh or frozen sweet cherries, pitted
  • 1 1/2-2 tablespoons cornstarch
  • 1/3 cup honey
  • 1/4 cup bourbon (optional)
  • 2 teaspoons vanilla extract
  • zest of 1 lemon
  • 1-2 teaspoons fresh thyme leaves (optional)
  • 1/2 teaspoon kosher salt
  • 1 large egg, beaten
  • coarse sugar, for topping
  • 1/2 cup heavy cream

Instructions

  • 1. Preheat the oven to 400 degrees F. On a lightly floured surface, roll the pastry sheets out. Cut out as many stars as you can and arrange on a parchment-lined baking sheet. Chill in the freezer while you prepare the filling. Alternately, you can cut the pastry into larger squares or another desired shape.
    2. In a 10-11 inch cast iron skillet or large pie plate, combine the blueberries, cherries, and cornstarch, toss to evenly coat. Add the honey, bourbon, vanilla, lemon zest, thyme (if desired), and salt.
    3. Brush the egg over the stars. Arrange the stars evenly over top of the filling, leaving some gaps between the stars (see above photo). Brush again with egg and sprinkle with coarse sugar. Place the skillet on a baking sheet and bake for 20 minutes, then reduce the oven temp to 350. Continue baking for another 20 minutes, or until the sauce is bubbling up through the cracks of the pastry. If needed cover the top with foil to prevent burning.
    4. Spoon the heavy cream over top and then return to the oven for another 10 minutes to "set" the cream. The pastry will turn a dark golden brown. 
    5. Using a spoon, press the pastry down into the warm juices, but don’t submerge. Serve warm with ice cream. ENJOY!

Notes

Cornstarch: for a thinner, more traditional sauce, use 1 tablespoon cornstarch. For a thicker sauce use 2 - 2 1/2 tablespoons cornstarch. You can also use an equal amount of flour. 
To Make Ahead: the cobbler can be baked up to 2 days ahead and kept in the fridge. Serve at room temperature or warmed. 
To Halve the Recipe: you can easily cut the recipe in half and bake in an 8-inch skillet, 8-9 inch pie plate, or an 8x8 inch square baking dish.
If You don't Have a Skillet: bake in a 9x13 inch baking dish or dish or similar size.

Nutrition

Calories: 468kcal