Perfect Peach-Blueberry Pandowdy

Directions

1. FOR THE LEMON-CORNMEAL CRUST: In food processor, pulse flour, cornmeal, salt, and lemon zest to combine about 3 times. Scatter butter pieces over the flour mixture, then pulse until the butter is about the size of peas, about 8 to 10 short pulses. Sprinkle 2 tablespoons of water over mixture and pulse a few times, then repeat with 1 tablespoon of water at a time, or just until small curds start to form and dough holds together when pinched with fingers. It’ll look kind of crumbly but that's okay. (Alternatively, you can do this by hand.)
2. Empty dough onto clean counter or piece of wax paper. Using bench scraper, gather dough into a rough rectangular mound about 12 inches long and 4 inches wide. Starting from the farthest end, use the heel of your hand to smear about one sixth of dough against your work surface away from you. Repeat until all of your dough has been smeared. Using bench scraper, gather the dough again into a 12-inch long and 4-inch wide mound and repeat smearing of dough with heel of hand. The dough should be smooth and cohesive at this point; if not, repeat smearing process again. Form dough into 4 inch disk, wrap in plastic, and refrigerate until firm about 1 hour. The smearing process creates long layers of butter in the dough, which translates to long flaky layers in the cooked crust.
3. Heat the oven to 400° F while preparing filling and assembling pandowdy.
4. FOR THE FILLING: In a 10-inch ovenproof skillet over medium heat, melt the butter completely; cook until it turns brown and smells nutty, about 4 to 6 minutes. Be sure to stir frequently, scraping up any bits from the bottom so they don't burn. Take the pan off heat. Add fruit, brown sugar, cornstarch, lemon juice, and pinch of salt to the brown butter, stirring gently to evenly incorporate all of the ingredients. (A note about thickener and sweetener: if your fruit is particularly juicy -- e.g, if you're using all blackberries -- you may want to increase the cornstarch to about 1 tablespoon. Add more brown sugar to taste if your fruit is on the tart side.)
5. TO ASSEMBLE AND BAKE: On a lightly floured work surface, roll dough into a 12-inch round, dusting with flour as needed. (Don’t worry if your dough isn’t perfectly round.) Gently lay round of dough atop the fruit filling, tucking the dough edges around the fruit, leaving a small rim that sticks up against the side of the skillet. Brush with egg white and then sprinkle evenly with turbinado sugar. Poke a few small holes in the crust so steam can vent.
6. Bake pandowdy for about 30 minutes, then remove from oven and break the dough into large pieces with a sharp knife to “dowdy” its looks. Return to oven and bake until the crust is golden and the fruit juices are bubbling up through the crust pieces, about 20 to 30 minutes longer. (I recommend putting a baking sheet underneath your skillet to catch any fruit juice that may bubble over.) Allow to cool at least 20 minutes. Even when fully cool, the pandowdy will have lots of juice, part of its charm, so serve in bowls with spoons. Vanilla ice cream, freshly whipped cream, or creme fraiche is highly recommended.