Pandowdy is kind of like a cobbler and kind of like a buckle. It is very easy - even non-bakers can pull this off brilliantly. Some pandowdy recipes call for a drop biscuit topping, but I love the rich crunchiness of corn bread. The result is kind of sweet, fruity spoon bread. It is best served warm with vanilla ice cream on the side.
2 cups fresh sliced peaches (do not peel)
2 cups fresh raspberries
1/3 cup plus 3 tablespoons granulated organic sugar
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup fine ground cornmeal
1/2 cup unbleached flour
2 teaspoons baking powder
2 teaspoons sodium-free baking soda or 1 teaspoon regular baking soda
pinch fine sea kosher salt
1 egg, lightly beaten
1/2 cup buttermilk
1 tablespoon cold unsalted butter
1 tablespoons unsalted butter, melted
1. Preheat the oven to 350 degrees. Butter a large and shallow ceramic or cast iron baking pan.
2. In a medium bowl, gently combine the peaches, raspberries, 1/3 cup of the sugar, lemon juice, cinnamon and nutmeg. Spoon the fruit into the prepared baking pan and spread evenly in the bottom of the pan. Dot with 1 tablespoon of the butter and set aside.
3. In a medium bowl mix together the corn meal, flour, baking powder, baking soda, 2 tablespoons of the sugar, and the salt. Beat the egg and buttermilk together just until all the dry ingredients are moistened.
4. Spoon the batter evenly over the fruit and let rest for 5 minutes. Bake on the center rack of the oven for about 30 minutes until just brown on top and bubbling.
5. Remove from the oven and brush the top with the remaining butter. Sprinkle the remaining sugar evenly over the top. Set the oven on broil (high) and set the dish about 5 inches under the heat for 1 to 2 minutes. Remove from the oven and let cool for at least 10 minutes before serving. Delicious with a scoop of vanilla ice cream on top.