Our winner of the Texas Peach Handbook a few weeks ago — Patrick McKee — shared with us his favorite peach dessert recipe, which he found in The New York Times several years ago, by food writer Mark Bittman. In the produce section of your grocery store you’ll find these fuzzy fruits are prime for purchasing. Now is the time to enjoy Texas peaches!
STONE FRUIT PATCHWORK BAKE
8 Tbsp. cold unsalted butter
1 ½ cups all- purpose flour, some more for rolling
½ tsp. salt
¾ cup + 2 Tbsp. sugar
3 lbs. peaches, pitted & sliced
1 cup cherries, pitted
1 Tbsp. fresh-squeezed lemon juice
METHOD: Heat oven to 400 degrees and butter 9” x 13” baking dish. In food processor, combine 1 cup plus 2 tablespoons flour, 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 oatmeal (15 or 20 seconds). Slowly add ¼ cup ice water thru feed tube and process until combined. Form dough into flat disk and wrap in plastic to freeze for 10 minutes or refrigerate for 30 minutes. Toss fruit with remaining flour, ¾ cups sugar and lemon juice then place in baking dish.
Roll dough into 12-inch round and cut into strips about 3 inches wide. Then cut these strips crosswise into 4 inch long strips. Place strips over fruit in overlapping patchwork pattern. Brush top of dough strips lightly with water and sprinkle with remaining sugar. Bake until top of dough is golden brown and juices bubble, 35 to 45 minutes. Cool on rack.