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Stone Fruit Patchwork Bake

5.0(166)

You can use any stone fruit or berries you like; just adjust the amount of sugar and lemon juice to get a mixture that’s sweet but not cloying, and with enough acidity to taste a bit sharp. (Many plums and berries won’t need any lemon juice.) You can make it in a baking dish, as I do, a pie plate or even a cast-iron skillet. In any case, the result will be a rustic but delicious pie-like dessert.

by Mark Bittman

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Dessert

Servings

(6–8)

Total time

Calories / serving

351 kcal

Ingredients (7)

serves

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dishbutter
1 1/2 cups all-purpose flour, more for rollingflour
1/2 teaspoon saltsalt
3/4 cup plus 2 tablespoons sugarsugar
3 pounds peaches, seeded and sliced (about 5 large)peach
1 cup cherries, stones in or pittedcherry
1 tablespoon freshly squeezed lemon juice

Instructions (4 steps)

01Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish; set aside. In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar; pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)
02Meanwhile, in a large bowl toss fruit with remaining flour, 3/4 cup sugar and lemon juice; place in baking dish.
03

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Rich recipe — supports nutrition-aware planning.