Summer Patchwork Fruit Cobbler

Summer Patchwork Fruit Cobbler, a delicious and easy dessert celebrating summer fruit! You’ll find the easiest method to top your cobbler using mini squares of sugar-crusted dough. Customize your cobbler using your favorite combination of summer fruit.

Patchwork Fruit Cobbler is a medley of peaches, plums, and blueberries

with an easy to assemble patchwork crust made of squares of sugar-crusted pastry.

You could use any combination of fruit in season.

I had peaches from a trip to the Farmers Market

and fresh red plums.

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The crust is assembled with squares of dough, cut with a fluted pastry wheel and placed in a

no fuss, patchwork design for a quick and easy assembly. . .

The squares of dough are placed on top of the fruit with openings

for steam to escape as your cobbler bakes.

Crust Ingredients

2 cups all-purpose flour

3 tablespoons granulated sugar

1/4 teaspoon table salt

1 cup cold butter, cut into pieces

1 large egg yolk

3 tablespoons ice-cold milk

Filling Ingredients

8 cups peeled and sliced firm, ripe peaches (about 7 large or 3 lb.)

6 cups sliced red plums (about 9 medium or 2 lb.)

2 cups fresh blueberries

2 teaspoons vanilla extract

1 3/4 cups granulated sugar

1/2 cup all-purpose flour

1/4 cup butter, melted

1 large egg

Sanding sugar or sparkling sugar

 Prepare Crust:

Stir together flour, sugar, and salt in a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles a coarse meal. Whisk together egg yolk and milk; stir into flour mixture just until dough starts to form a ball. (I used my food processor to pulse everything together and make the dough.) Shape dough into a flat disk using lightly floured hands. Wrap disk in plastic wrap, and chill 1 to 24 hours.

Prepare Filling:

Preheat oven to 425°. Place peaches, plums, blueberries, and vanilla in a large bowl. Stir together 1 3/4 cups sugar and 1/2 cup flour; sprinkle over peach mixture, and gently stir. Spoon into a lightly greased 13 x 9-inch or shallow 3-qt. baking dish. Drizzle with melted butter.

Place dough disk on a lightly floured surface; sprinkle with flour. Place a piece of plastic wrap over dough disk. (This makes the dough easier to roll.) Roll dough to 1/8-inch to 1/4-inch thickness; cut into 2-inch squares. Arrange squares in a patchwork pattern over peach mixture, leaving openings for steam to escape.

Whisk together egg and 2 Tbsp. water; brush dough with egg mixture. Sprinkle with sanding sugar or sparkling sugar.

Bake on lowest oven rack at 425° for 40 to 55 minutes or until crust is deep golden and peach mixture is bubbly, shielding edges with foil during last 5 to 10 minutes to prevent excessive browning. Transfer to a wire rack; cool 1 hour.

Enjoy with a scoop of vanilla ice cream!

Feel free to substitute refrigerated piecrust or frozen puff pastry for the lazy days of summer

and a time saving short cut!

Print Recipe

Patchwork Fruit Cobbler

Patchwork Fruit Cobbler is a medley of peaches, plums, and blueberries with an easy-to-assemble patchwork crust made of squares of sugar-crusted pastry. Use any combination of summer fruit in season. Makes 8 - 10 servings

Prep Time35 minutes mins

Cook Time50 minutes mins

chill time 1 hour1 hour hr

Total Time2 hours hrs 25 minutes mins

Course: Dessert

Cuisine: American

Keyword: blackberry cobbler, blueberries, peaches, plums, summer dessert

Servings: 8 servings

Equipment

• fluted pastry wheel

Ingredients

Crust Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1/4 teaspoon table salt
• 1 cup cold butter cut into pieces
• 1 large egg yolk
• 3 tablespoons ice-cold milk

Filling Ingredients

• 8 cups peeled and sliced firm ripe peaches (about 7 large or 3 lb.)
• 6 cups sliced red plums about 9 medium or 2 lb.
• 2 cups fresh blueberries
• 2 teaspoons vanilla extract
• 1 3/4 cups granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter melted
• 1 large egg
• Sanding sugar or sparkling sugar

Instructions

Prepare Crust

• Stir together flour, sugar, and salt in a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles a coarse meal.
• Whisk together egg yolk and milk; stir into flour mixture just until dough starts to form a ball. (I used my food processor to pulse everything together and make the dough.)
• Shape dough into a flat disk using lightly floured hands. Wrap disk in plastic wrap, and chill 1 to 24 hours.

Prepare Filling

• Preheat oven to 425°.
• Place peaches, plums, blueberries, and vanilla in a large bowl.
• Stir together 1 3/4 cups sugar and 1/2 cup flour; sprinkle over peach mixture, and gently stir.
• Spoon into a lightly greased 13 x 9-inch or shallow 3-qt. baking dish. Drizzle with melted butter.
• Place dough disk on a lightly floured surface; sprinkle with flour.
• Place a piece of plastic wrap over dough disk to make the dough easier to roll. Roll dough to 1/8-inch to 1/4-inch thickness; cut into 2-inch squares.
• Arrange squares in a patchwork pattern over peach mixture, leaving openings for steam to escape.
• Whisk together egg and 2 Tbsp. water; brush dough with egg mixture. Sprinkle with sanding sugar or sparkling sugar.
• Bake on lowest oven rack at 425° for 40 to 55 minutes or until crust is deep golden and peach mixture is bubbly, shielding edges with foil during last 5 to 10 minutes to prevent excessive browning.
• Transfer to a wire rack; cool 1 hour.

Notes

Substitute refrigerated piecrust dough or frozen puff pastry for a shortcut.

Find more delicious recipes for summer peaches,  HERE.

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