Nectarine-Blackberry Pandowdy

Nectarine-Blackberry Pandowdy

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  • Each serving
  • 290 cal
  • 9g fat (3g sat)
  • 5mg chol
  • 150mg sodium
  • 51g carb
  • 6g fiber
  • 29g sugars
  • 4g protein


  • 1 prepared pie crust
  • 3 pounds nectarines – peeled, pitted and sliced
  • 1/4 cup sugar, plus extra for sprinkling
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 2 tablespoons maple syrup
  • 1 teaspoon lemon zest
  • 1 tablespoon butter, cut into pieces
  • 2 cups blackberries
  • 1 tablespoon milk


Preheat oven to 375° F. Cut pie dough into 3-inch pieces; chill until ready to use.

Stir nectarines, sugar, cornstarch, salt, syrup, lemon zest and butter in a 12-inch cast-iron skillet over medium-high heat until nectarines begin to soften, about 10 minutes. Gently fold in blackberries. Arrange dough pieces over fruit; brush with milk and sprinkle with sugar.

Bake for 20 minutes. Using a spoon, press crust into filling. Continue baking until the top is golden, 15 to 20 additional minutes.

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