Blueberry-Nectarine Pandowdy

This sweet and juicy baked fruit dessert from pastry chef Megan Garrelts features nectarines, her favorite summer fruit. Garrelts ingeniously forms her go-to citrus sugar cookie dough into a slice-and-bake log to use as the topping. Of course you could swap plums or peaches for the nectarines, and raspberries or blackberries for the blueberries.

  • Active:
  • Total Time:
  • Servings: 8

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sugar cookie dough
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 4 1/2 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 teaspoons finely grated lemon zest plus 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons finely grated lime zest plus 1 1/2 teaspoons fresh lime juice
  • 2 tablespoons beaten egg (1/2 large egg)
  • Unsalted butter, for greasing
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 cups sliced nectarines (4 to 5)
  • 4 heaping cups blueberries
  • 1/4 cup cornstarch
  • 1 tablespoon finely grated orange zest plus 1/2 cup fresh orange juice
  • 2 teaspoons finely grated peeled fresh ginger
  • 2 teaspoons brandy
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon grated nutmeg
  • Heavy cream, for brushing
  • Ice cream, for serving

How to make this recipe

  1. Make the sugar cookie dough

    In a medium bowl, sift the flour with the baking powder and salt. In a large bowl, beat the butter and sugar with a hand mixer at medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, lemon zest, lemon juice, lime zest and lime juice, scraping down the side of the bowl as necessary. Beat in the egg. With the mixer at low speed, beat in the dry ingredients, scraping down the side of the bowl as necessary; the dough will be very soft.

  2. Scrape the dough out onto a sheet of plastic wrap and roll into 
a 9-inch log. Flatten the log into a 2-inch-wide rectangle, about 
1 inch tall. Refrigerate until very firm, at least 2 hours.

  3. Make the pandowdy

    Preheat the oven to 350˚. Butter a 9-by-13-inch glass, ceramic or metal baking dish and sprinkle with 2 tablespoons of the sugar; turn to coat the pan with sugar.

  4. In a small bowl, mix 2 tablespoons of the sugar with the cinnamon. In a large bowl, toss the nectarines and blueberries with the remaining 1/4 cup of sugar and the cornstarch, orange zest, orange juice, grated ginger, brandy, ground ginger, cardamom and nutmeg. Spread the fruit in the prepared dish.

  5. Using a sharp knife, slice the rectangle of cookie dough 1/4 inch thick. Arrange the slices over the fruit in a graphic or random pattern; they will spread during baking. Brush the dough with heavy cream and sprinkle with the cinnamon sugar. Bake the pandowdy until the cookie dough is golden brown and the fruit is bubbling, about 45 minutes. Serve warm, with ice cream.

Make Ahead

The cookie dough can be refrigerated for 2 days.

Contributed By Photo © John Kernick Published August 2016

1082279 recipes/blueberry-nectarine-pandowdy 2017-01-11T21:11:43+00:00 Megan Garrelts vegetarian august-2016 recipes,blueberry-nectarine-pandowdy 1082279

Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Stardust

Review Body: I made this recipe several times already and the thing that i like most is the crisp.

Date Published: 2016-08-08

Author Name: Becky Slighter

Review Body: One word - amazing! It is best fresh out of the oven with a scoop of vanilla bean ice cream. If you have leftovers, the cookie top will soften, but the flavor is still on point. Will definitely be making this again!

Review Rating: 5

Date Published: 2016-08-06

Author Name: Summer Tebbs

Review Body: This is really fruity, but still good.

Date Published: 2016-08-23

Author Name: Ciara753

Review Body: Wow thank you for that amazing recipe. We need that in hot summer days! ;-)

Date Published: 2016-08-26

Author Name: 14Galaxygirl

Review Body: Amazing this was very good and has fantastic taste.

Date Published: 2016-08-07

Author Name: AshyPanteloons

Review Body: Easy to make and delicious food, The zest and the orange makes it great.

Date Published: 2016-08-07

Author Name: Sharmeen

Review Body: My family love thi desert this is surely a keeper recipe in our home. ^^

Date Published: 2016-08-07

Author Name: karlospkc89

Review Body: This is very nice during summer.

Date Published: 2016-08-07

Author Name: Merle_Wilson

Review Body: I wish we have a nectarine in our place! Can't seem to find it here and I really would like to try your recipe.

Date Published: 2016-08-24