About
Summer Patchwork Cobbler has everything you want out of a summer dessert! The filling is a mixture of everyone's favorite summertime fruits: floral peaches, bright blueberries, and juicy plums, enhanced with hints of vanilla and baked until jammy and sweet. On top is a quilt of buttery, flaky dough sprinkled with sugar for a delightfully crunchy texture. Summer Patchwork Cobbler is a work of art, much like an idyllic picture of the season... except you can eat it!
Ingredients
- For the crust:
- 2 cups all-purpose flour, plus more, to taste, for dusting
- 3 tablespoons granulated sugar
- 1/4 teaspoon table salt
- 1 cup cold butter, cut into pieces
- 1 large egg yolk
- 3 tablespoons milk, ice cold
- For the filling:
- 8 cups firm peaches, peeled and sliced
- 6 cups red plums, sliced
- 2 cups fresh blueberries
- 2 teaspoons vanilla extract
- 1 3/4 cups granulated sugar
- 1/2 cup all-purpose flour, plus more, to taste, for dusting a work surface and a rolling pin
- 1/4 cup butter, melted
- 1 large egg
- 2 tablespoons water
- sanding sugar or sparkling sugar, optional, to taste, for topping
Directions
Step 1 -In a large bowl, stir together 2 cups of the flour, 3 tablespoons of the granulated sugar, and the table salt.
Step 2 -Cut 1 cup of the cold butter into the flour mixture with a pastry blender until the mixture resembles coarse crumbs.
Step 3 -Whisk together the egg yolk and the milk.
Step 4 -Stir the milk mixture into the flour mixture just until the dough starts to form a ball.
Step 5 -Shape the dough into a flat disk using the extra flour to lightly dust your hands.
Step 6 -Wrap the disk in plastic wrap and chill for at least 1 hour and up to 1 day.
Step 7 -Preheat the oven to 425 degrees F.
Step 8 -Lightly grease a 9x13-inch dish or a shallow 3-quart baking dish.
Step 9 -Place the peaches, the red plums, the blueberries, and the vanilla extract in a large bowl.
Step 10 -Stir the remaining granulated sugar and the remaining 1/2 cup of the flour together.
Step 11 -Sprinkle the sugar mixture over the fruit mixture and gently stir.
Step 12 -Spoon the fruit mixture into the prepared baking dish.
Step 13 -Drizzle the fruit mixture with the melted butter.
Step 14 -Using the extra flour, lightly dust a work surface.
Step 15 -Place the dough disk onto the floured work surface and sprinkle it with more of the flour.
Step 16 -Place a piece of plastic wrap over the dough.
Step 17 -Roll the dough out to 1/8-1/4-inch thickness.
Step 18 -Cut the dough into 2-inch squares.
Step 19 -Arrange the squares in a patchwork pattern over the fruit mixture, leaving openings to allow steam to escape.
Step 20 -Whisk together the egg and the water.
Step 21 -Brush the dough with the egg wash mixture.
Step 22 -Sprinkle the dough squares with the sanding sugar.
Step 23 -Bake on the lowest oven rack until the crust is deep golden and the peach mixture is bubbly, shielding the edges with foil in the last 5-10 minutes of baking to prevent excessive browning, about 40-55 minutes.
Step 24 -Transfer the cobbler to a wire rack to cool for at least 1 hour.
Step 25 -Serve.
