Excellent! The whole family loved it. The crust was worth the effort. So good! My crowd prefers the fruit in cubes rather than slices.
Photo: Hector Sanchez; Stylist: Buffy Hargett
Topped with squares of sugar-crusted pastry, this cobbler shows off summer fruits in a rich, just-sweet-enough filling.
Yield: Makes 10 to 12 servings
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Whisk together egg and 2 Tbsp. water; brush dough with egg mixture. Sprinkle with sanding sugar or sparkling sugar.
- 5. 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.
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