Grandma's Summer Pandowdy

I love old fashioned dessert recipes, from the unique names, the simple ingredients to the down home taste. This recipe for my Grandma's Summer Pandowdy is good all year round, not just summer months. So delicious!

Ingredients

1 1/2 pound nectarines, pitted, cut into eighths
1 pint fresh blueberries
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
grated lemon rind (colored part only) from 1/2 lemon
1 1/2 teaspoon fresh lemon juice
1 tablespoon cold unsalted butter, cut into slivers
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
5 tablespoons cold unsalted butter, cut into bits
3/4 cup plus 1 tablespoon whipping cream
1 teaspoon sugar

Instructions

Position a rack in the center of the oven and heat the oven to 425 degrees F.
Butter a deep-dish pie pan or an 8-inch-square baking dish; set aside. 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. 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. 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.
Place the pandowdy on a baking sheet with raised sides and bake 10 minutes. Reduce the oven temperature to 350 degrees F 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.
Serve this warm from the oven or at room temperature, with or without ice cream.