Gingered Pear and Raspberry Pandowdy Recipe | Epicurious

Ingredients

• 1 tablespoon unsalted butter, at room temperature, for pan
• 1/2 cup (3 1/2 ounces) granulated sugar
• 2 tablespoons plus 1 teaspoon cornstarch
• Pinch of fine sea salt
• 4 large pears, peeled, cored, and sliced (2 pounds prepped)
• 1 tablespoon freshly squeezed lemon juice
• 1 dry pint (2 cups or 9 ounces) raspberries, fresh or frozen
• 1 tablespoon cold unsalted butter, cut into small pieces
• 1 3/4 cups (8 3/4 ounces) all-purpose flour
• 3 tablespoons plus 1 tablespoon (1 3/4 ounces) granulated sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 10 tablespoons (5 ounces) cold unsalted butter, cut into small cubes
• 1/3 cup (2 ounces) chopped candied ginger
• 2/3 cup plus 1 tablespoon cold buttermilk