Food and Recipes Recipes Patchwork Cobbler Be the first to rate & review! Topped with squares of sugar-crusted pastry, this cobbler shows off summer fruits in a rich, just-sweet-enough filling. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on June 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez Yield: 10 to 12 servings Ingredients CRUST 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 FILLING 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 Directions 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. Rate it Print