Patchwork Cobbler

Ingredients

• 2 cups blueberries fresh
• 0.3 cup butter melted
• 1 cup butter cold cut into pieces
• 1 large eggs 
• 1 large egg yolk 
• 0.5 cup flour all-purpose
• 2 cups flour all-purpose
• 1.8 cups granulated sugar 
• 3 tablespoons granulated sugar 
• 3 tablespoons rum 
• 8 cups peaches firm ripe peeled sliced ( 7 large or 3 lb.)
• 12 servings pie crust dough 
• 6 cups plums red sliced ( 9 medium or 2 lb.)
• 12 servings sugar 
• 0.3 teaspoon salt 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• oven
• whisk
• wire rack
• blender
• plastic wrap
• baking pan
• aluminum foil

Directions

1. Prepare Crust: Stir together first 3 ingredients in a large bowl.
2. Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal.
3. 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.
4. Prepare Filling: Preheat oven to 42
5. 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.
6. Drizzle with melted butter.
7. Place dough disk on a lightly floured surface; sprinkle with flour.
8. Place a piece of plastic wrap over dough disk. (This makes the dough easier to roll.)
9. 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.
10. Whisk together egg and 2 Tbsp. water; brush dough with egg mixture.
11. Sprinkle with sanding sugar or sparkling sugar.
12. 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.
13. Transfer to a wire rack; cool 1 hour.