Topped with squares of sugar-crusted pastry, this cobbler shows off summer fruits in a rich, just-sweet-enough filling.
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
How to Make It
Prepare Crust: Stir together first 3 ingredients in a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal. Whisk together egg yolk and milk; stir into flour mixture just until dough starts to form a ball. 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 and next 3 ingredients 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.
Love the top crust, well worth the effort of making the dough. While making the filling I balked at the amount of sugar so I decreased if from 1 3/4 cup to 1 cup and the end product was sweet enough and the fruit was able to shine through.
If you watched the video for the patchwork cobbler then look at the recipe you will find discrepancies. There was no flour used in the fruit filling in the video, in the recipe 1/2 cup flour was called for and I am sure greatly needed so the filling would not be "soup". It needs some thickening. Also on the video it shows 3/4 cup of butter being poured over the fruit once in the casserole. In the recipe it calls for 1/4 cup a much more realistic amount. I'm hoping I'm not the only one who took note of the differences. I'm sure this in the proper proportions will be delicious.
Really yummy! I used refrigerated crust instead of making crust (pealing and cutting fruits was bait more labor intensive than I planned so I took the easy way out. I think it might be good with a bottom crust as well, or maybe I could have put the patchwork pieces closer together.
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