Sunday, April 28, 2013
First Harvest Mint Makes Strawberry-Mint Pandowdy
4 cups frozen chopped strawberries
¼ cup fresh mint leaves
1 T lemon juice
½ cup sugar
1 T corn starch
2 cups flour
¼ cup sugar
1 T baking powder
5 T cold butter
1 cup milk
Mix together filling ingredients in a large bowl.
Pour into a round or square baking dish (the kind you’d make a casserole in)
In a separate bowl, mix the topping. Start by mixing together flour, sugar, and baking powder. Cut cold butter into the mixture using a pastry cutter or two knives in a cross-cut pattern, until the butter is in pea-size pieces, roughly. Pour in milk all at once and stir.
Drop topping in ¼ cup-size blobs over filling to roughly cover, but do not spread out at all and do leave a few holes and dont' worry if a few pieces sink in.
Bake at 350 for 45-55 minutes.
Serve immediately or let cool for up to 3 hours and serve warm or at room temperature.