How to Make Pandowdy
Pie-obsessed residents of Kansas City, Missouri, flock to Megan Garrelts's Bluestem and Rye all week long. At home on summer Sundays, however, Garrelts favors simpler cobblers or pandowdies like this one. These all-American desserts are easier to make than pie and even better showcases for the juiciest farm-stand finds. bluestemkc.com, ryekc.com.
1. Make the topping
Prepare sugar cookie dough, pat into a rectangle and chill until firm. Slice the dough 1/4 inch thick.
2. Prep the fruit
In a large bowl, combine nectarines and berries with sugar, spices, cornstarch and orange juice. Toss well.
3. Fill the pan
Spread the nectarines and berries in an even layer in a baking pan or a glass or ceramic baking dish.
4. Arrange the topping
Place the cookie dough on the fruit any way you like; it will spread during baking. Brush with cream.
5. Sprinkle on sugar
For a light crunch and a note of spice, sprinkle the cookie dough with cinnamon sugar.
6. Bake and serve
Cook the pandowdy until the fruit is bubbling and the cookie topping is crisp. Serve with ice cream.
Click here for the full Pandowdy recipe.