8 ounces cold butter
Cut butter into ½ inch pieces
1 teaspoon salt
1 tablespoon sugar
2/3 cup water
Dissolve the salt and sugar in water. Chill.
2 cups all purpose flour
In a standing mixer, cut butter into flour with cold paddle, about 45 seconds. Add water all at once and run mixer at medium speed until dough comes together. Form dough into two discs. Chill.
Roll out both discs to 1/8" thick large enough to cover baking dish. Blind bake one of the crusts for the bottom and place the other back in the fridge.
Remove the blind baked crust from the oven, break it up and place it in your buttered 8x8 baking dish, set aside.
4 peaches, peeled and cut into ½" chunks, about 2 cups
½ pint sour cherries, pitted
½ pint sour plums, peeled and pitted
1 lemon, zest and ½ of juice
Prepare filling: cut the nectaringes and peaches into hald inch chunks. Put the cherries and the plums. Zest the lemon and juice half the lemon.
¾ cup brown sugar, or to taste
¼ cup whole-wheat flour
Pinch of salt
pinch of thyme
In a large bowl, toss fruit with brown sugar, whole wheat flour, lemon zest, juice, thyme, and a pinch of salt. Transfer mixture on top of broken up crust in baking dish.
Sugar, for sprinkling
Preheat oven to 375°. Remove prepared dough from fridge and gently place it on top of filling. Brush crust with egg wash (1 egg with 2 teaspoons of water) and sprinkle with sugar.
Bake cobbler for 35 to 45 minutes until the top is golden and the fruit is bubbling.
Prepare cream: while cobbler is baking, combine all ingredients for cream. Chill until ready to use.
Remove cobbler from oven and garnish with cream.