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.
The crust is assembled with squares of dough, cut with a fluted pastry wheel and placed in a patchwork design with openings for steam to escape as your cobbler bakes.
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
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
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.
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.
You can find a printable version of this recipe courtesy of Southern Living, here.
Enjoy the bounty of the season!
You can Taste the Fruit at the table with Lenox Orchard in Bloom, Peach and Pear Blossom, and an easy recipe for a Rustic Mixed Fruit Tart, here.
“Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.”
~Henry David Thoreau
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