Four Flavor Cobbler on a Sheet Pan

Ingredients:

Apple crumble with granola

• 700g Granny Smith apples (about 3 large), peeled, cored and cut into 1cm pieces.
• 0.5 cup + 1 tbsp light brown sugar
• 1/4 cup premium flour
• 1 and 1/4 teaspoons ground cinnamon
• 1/8 teaspoon coarse salt
• 3/4 cup plain granola (no nuts or dried fruit)
• 2 tablespoons unsalted butter, room temperature

Peach cobbler

• 600 g firm ripe peaches (about 3 large), thinly sliced
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup premium flour
• 1 teaspoon orange zest
• 1/8 teaspoon coarse salt

Streusel with berries and walnuts

• 450 g of assorted berries, such as blueberries, raspberries, and/or blackberries
• 1/4 cup cornstarch
• 1 teaspoon lemon zest + 1 tablespoon lemon juice from 1 lemon
• 0.5 cup + 1 tablespoon granulated sugar
• 1/8 teaspoon coarse salt
• 3/4 cup plain granola (no nuts or dried fruit)
• 2 tablespoons unsalted butter, room temperature
• 2 tbsp. premium flour
• 0.5 cup walnuts (a mixture of halves and pieces)

Strawberry-rhubarb cobbler

• 450 g strawberries, hulled and quartered
• 220 g rhubarb, cut into 0.5 cm pieces.
• 1/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 cup light brown sugar
• 1 tsp vanilla extract
• 1/8 teaspoon coarse salt

Cobbler dough

• 1 cup of premium flour + extra for work
• 2 tbsp granulated sugar + extra for sprinkling
• 1.5 tsp baking powder
• 1/4 teaspoon coarse salt
• 3/4 cup heavy cream, plus extra for greasing the pastry
• Vanilla ice cream, for serving
• Special equipment: round cookie cutter with a diameter of 4 cm.

Preparation:

1. Apple crumble with granola:
   
   In a large bowl, combine the apples, 1/2 cup brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and salt until the apples are completely coated. In a small bowl, combine the granola, butter, the remaining 2 tablespoons flour, the remaining 1 tablespoon brown sugar, and the remaining 1/4 teaspoon cinnamon. Using the back of a spoon, fold the butter into the dry ingredients until evenly distributed and the mixture resembles wet sand. Set everything aside until ready to assemble.
   
2. Peach cobbler:
   
   In a large bowl, combine the peaches, granulated sugar, brown sugar, flour, orange zest, and salt until the fruit is completely coated with flour and sugar. Set aside until ready to assemble.
   
3. Streusel with berries and walnuts:
   
   In a large bowl, combine the berries, cornstarch, lemon juice, lemon zest, 1/2 cup sugar, and salt until the berries are completely coated. Place the granola in a large zip-lock plastic bag and crush with a rolling pin or small skillet until fine crumbs form. Transfer the crushed granola to a small bowl and add the butter, flour, and the remaining 1 tablespoon sugar. Using the back of a spoon, fold the butter into the dry mixture until evenly distributed and the mixture resembles wet sand. Set everything aside until ready to assemble.
   
4. Strawberry-rhubarb cobbler:
   
   In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, light brown sugar, vanilla extract, and salt until completely coated. Set aside until ready to assemble.
   
   Cobbler dough:
   
   In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cream and stir with a wooden spoon to form a dough. Form the dough into a ball and set aside until ready to assemble.
   
5. Position a rack on the bottom shelf of the oven and preheat the oven to 175°C.
6. Place a 32 x 45 x 2.5 cm baking sheet on the table with the long side facing you. Mentally divide the sheet into four equal sections. Working quickly, spoon the apple filling into the far left section of the sheet, filling it a quarter of the way. Mound the mixture to prevent spillage. Arrange the peaches and any accumulated juices next to the apples. At this point, only half the sheet should be filled. Arrange the berries and any accumulated juices next to the peaches. Spoon the strawberry-rhubarb mixture and any accumulated juices into the remaining space on the right.
7. Transfer the cobbler dough to a floured work surface and roll it out into a rectangle roughly a quarter the size of the baking sheet, approximately 12 x 4 inches. Using a 1.5-inch round cookie cutter, cut 10 circles from the dough. Remove the circles (keeping the dough scraps on the counter) and place them on top of the peaches. Place a large piece of dough scraps on top of the strawberry-rhubarb filling. Brush the exposed dough with cream and sprinkle with sugar. Top the apples with granola crumble and the berries with walnut streusel.
8. Bake until the crust is golden brown and the cobbler is bubbling, 1 hour 15 minutes. Let cool for 30 minutes before serving. The filling will thicken as it cools. Serve with vanilla ice cream.