1 1/2 cups All-Purpose Flour
1/2 cup Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 large Egg room temperature and lightly beaten
1/2 cup Buttermilk
1/2 stick Unsalted Butter melted
1 1/4 cup Sugar
3 tablespoons All-Purpose Flour
1 tablespoon Ground Cinnamon
1/4 teaspoon Nutmeg ground
1/4 teaspoon Salt
5 cups Banana (ripe) peeled and sliced (4-5 medium) (can also use red bananas)
1/2 cup Dried Apricots coarsely chopped
1/2 cup Dried Cherries
1/3 cup Light Brown Sugar firmly packed
1/3 cup Grape Nuts Cereal
1/3 cup All-Purpose Flour
2 teaspoons Vanilla Extract pure
1/2 stick Butter melted
1 large Egg room temperature beaten
Preheat the oven to 350 degrees F. To make the dough, in a medium size bowl whisk together the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together the egg, buttermilk, and melted butter. Pour the mixture into the dry ingredients and combine with a wooden spoon until a ball of dough forms. Wrap the dough in plastic wrap and chill for 30 minutes. On a lightly floured surface, roll the dough into a 12 inch square. Fit the dough into an 8 inch square baking pan, letting the extra dough fall loosely over the sides. Chill the pan.
To prepare the fruit, in a bowl combine the sugar, flour, cinnamon, nutmeg, salt, bananas, apricots, and cherries, and toss to combine.
To make the crumb topping, in a bowl combine the sugar, Grape Nuts, and flour. Add the vanilla and butter and stir until combined.
To assemble, place the fruit on the chilled dough in the pan. Sprinkle with the crumb topping. Fold the sides of the dough over the fruit, partially covering the filling. Brush the dough with the eggwash.
Bake on the middle rack of the oven for 45 - 50 minutes, or until bubbly and golden. Transfer to a wire rack and cool slightly. Serve warm. If you like, accompany with whipped cream, softened vanilla ice cream or frozen yogurt. This pandowdy is also delicious served the next morning for breakfast - if there are any leftovers!