Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Nectarines, pitted, cut
-into eighths
1 pt Fresh blueberries
1/2 c Packed light brown sugar
1/2 ts Ground cinnamon
Grated rind (colored part
-only) from 1/2 lemon
1 1/2 ts Fresh lemon juice
1 tb Cold unsalted butter, cut
-into slivers

---------------------------CRUST--------------------------------
2 c All-purpose flour
3 tb Granulated sugar
1 tb Baking powder
5 tb Cold unsalted butter, cut
-into bits
3/4 c Plus 1 tb whipping cream
1 ts Sugar

Usually made with a rolled sweet crust baked on top of fruit, the
crust is "dowdied" by pushing the crust into the fruit to soften
before serving or by inverting the crust during serving to the bottom
of the serving bowl. Serve this warm from the oven or at room
temperature, with or without ice cream. 1. Position a rack in the
center of the oven and heat the oven to 425 degrees. Butter a
deep-dish pie pan or an 8-inch-square baking dish; set aside. 2.
Gently stir together the fruit, brown sugar, cinnamon, lemon rind and
juice in a large bowl. Pour the fruit into the prepared pan. Scatter
the 1 tablespoon butter slivers over the fruit. 3. For the crust, put
flour, 3 tablespoons sugar and the baking powder in a large mixing
bowl. Whisk to combine. Work the bits of butter into the flour
mixture with a pastry blender until the mixture resembles coarse
meal. Add 3/4 cup of the cream and stir with a fork. The mixture will
be stringy. Knead with your hand about 45 seconds and it will become
smooth. 4. Roll the dough to 1/4-inch thickness. Trim it to about 1/2
inch larger than the baking dish. Cut a small circle out of the
center of the crust to serve as a steam vent, and carefully place the
crust over the fruit. Do not press the crust against the sides of the
pan. Reroll the scraps and cut as decorations if you desire. Brush
the crust with the remaining 1 tablespoon of cream and sprinkle with
the teaspoon of sugar. 5. Place the pandowdy on a baking sheet with
raised sides and bake 10 minutes. Reduce the oven temperature to 350
degrees and loosely cover the crust with a foil tent, shiny side out.
Continue baking until the crust is golden and the fruit bubbly, 35 to
45 minutes. Either "dowdy" the crust now by pushing it under the
surface of the fruit or serve crust side down in bowls.

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