Stone Fruit Patchwork Bake

By Mark Bittman

Stone Fruit Patchwork Bake
Evan Sung for The New York Times
Total Time
1 hour, with freezing or refrigeration
Rating
5(154)
Notes
Read community notes

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.

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Ingredients

Yield:6 to 8 servings
  • 8tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
  • 1½cups all-purpose flour, more for rolling
  • ½teaspoon salt
  • ¾cup plus 2 tablespoons sugar
  • 3pounds peaches, seeded and sliced (about 5 large)
  • 1cup cherries, stones in or pitted
  • 1tablespoon freshly squeezed lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

349 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 38 grams sugars; 4 grams protein; 148 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 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 ¼ 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.)

  2. Step 2

    Meanwhile, in a large bowl toss fruit with remaining flour, ¾ cup sugar and lemon juice; place in baking dish.

  3. Step 3

    Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

  4. Step 4

    Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool; serve warm or at room temperature.

Ratings

5 out of 5
154 user ratings
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Cooking Notes

Michele Wells

This is my go-to recipe for all stone fruit since it was published. It is perfect in every way. By the way, I have made it with apples and pears, and it is every bit as delicious. There are never any leftovers. Thank you for this great recipe.

Anne H

I have been making this dessert for a few years now. In the summer I make it with peaches and sour cherries. In the winter I make it with apples and cranberries. It is simple, delicious and fool proof.

JTeeter

I added a little cinnamon to the dough and used a mixture of peaches, nectarines and blueberries, probably 3 cups more than it called for and only half the sugar. I doubled the recipe for a large crowd in 2- 9x13 pans. It took about an hour to brown on top and bubble. Served warm with vanilla ice cream. A fabulous celebration of summer fruit! I definitely will make it again, and again...

Nancy M

I used fresh peaches and blueberries. Crust was easy to handle. Textures and flavors delicious together. A sophisticated alternative to cobbler.

dutchessnancy

I substituted raspberries for the cherries and it was delicious!
Also used a star cookie cutter for the dough for a patriotic theme.

RES

Superb recipe. I used yellow peaches (for their acidity) and replaced the cherries with blueberries. I halved the sugar, skipped the lemon juice, and added a pinch of cinnamon to the fruit and the dough. This "upside-down pie" was perfectly bubbly and golden brown after 35 minutes in the oven.

Debbie

Delicious! A cross between a pie and a galette but easier. I made it with peaches and blueberries but as others have commented it would be delicious with most fruits. I loved how the crust bits get crispy.

Sara

Think I could bake, cool and then freeze this recipe? Suggestions of thawing/warming welcome. Thanks!

Laura T

Delicious! I used less sugar, and used my favorite pie crust recipe (1 Cup flour, 1/3 C 2 Tbl. Shortening, 3/4 tsp. Salt, ~3 Tbl ice cold water). Refrigeration not required. Big hits with our friends!

Genie

This was tasty! I found the pastry fiddly, I had to use a lot of flour to prevent sticking, but my kitchen was very warm that day and it softened fast; I chilled it 30 minutes. While working I wasn't convinced that a simple rolled out crust would not have been better, but the patchwork layering turned out well. It looked very pretty, and it was crisp and flaky. I used an extra-deep, large pie dish. Next time I'll chill the dough longer.

Nancy

Combined nectarines with apple and strawberries. Halved the sugar. Delicious.

Zal Myers

I used apples and blackberries, no lemon - it was a great combination.

Weslie

As peaches and cherries were among the missing, per other comments I used apples and pears which I cut into chunks. I had a mix of blue and black berries which I also added to the mix. Rather than the sugar I added spoon fulls of dulce de leche to the pan. They carmelized further. Being lazy I cut up pieces of Trader Joe’s pie crust and put them haphazardly on the top. I had a rough sugar which I sprinkled on top. Served with very rummy whipped cream, no sweetener. WOW

Nancy

I vary the quantities of peaches/cherries/nectarines/pluots according to the best tasting fruit with great success. I have also sprinkled blanched slivered almonds on top when I need to amp the flavors a bit due to fruit that looks better than it tastes. (Grrr.) Lovely, flexible easy recipe.

JTeeter

I added a little cinnamon to the dough and used a mixture of peaches, nectarines and blueberries, probably 3 cups more than it called for and only half the sugar. I doubled the recipe for a large crowd in 2- 9x13 pans. It took about an hour to brown on top and bubble. Served warm with vanilla ice cream. A fabulous celebration of summer fruit! I definitely will make it again, and again...

Carole

Time to bake this again, with lovely peaches and cherries available. I miss seeing Mark Bittman's hambone story about Gunnar and the princess (if memory serves me correctly)

JSierra

I have made this for several years. It's awesome.

dutchessnancy

I substituted raspberries for the cherries and it was delicious!
Also used a star cookie cutter for the dough for a patriotic theme.

Nancy M

I used fresh peaches and blueberries. Crust was easy to handle. Textures and flavors delicious together. A sophisticated alternative to cobbler.

Michele Wells

This is my go-to recipe for all stone fruit since it was published. It is perfect in every way. By the way, I have made it with apples and pears, and it is every bit as delicious. There are never any leftovers. Thank you for this great recipe.

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