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 9×13-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.
