Blueberry Cobbler With Peaches And Raspberries

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3 tablespoons sugar
• 3/4 cup chilled butter, cut into bits
• 4 ounces chilled cream cheese, cut into bits
• 2 large egg yolks
• 6 cups peeled fresh peach slices or 6 cups frozen peach slices, unthawed
• 7 cups fresh blueberries or 7 cups frozen blueberries, unthawed
• 2 cups fresh raspberries or 2 cups frozen raspberries, unthawed
• 1/3 cup quick-cooking tapioca
• 1 1/4 cups sugar
• premium vanilla ice cream

Recipe

• 1 combine first 3 ingredients in processor; add 3 tblsps sugar and process until blended.
• 2 add butter and cream cheese and process until mixture resembles coarse meal.
• 3 add egg yolks; process just until moist clumps form.
• 4 gather dough into a ball; flatten into a rectangle.
• 5 wrap in plastic and chill 30 minutes.
• 6 butter 13 x 9 x 2 inch glass baking dish.
• 7 combine peaches, blueberries, raspberries, tapioca and 1 â¼ cups sugar in large bowl; toss to coat.
• 8 let stand 45 minutes, tossing occasionally.
• 9 preheat oven to 400f.
• 10 transfer fruit to prepared dish.
• 11 roll out dough on lightly floured surface to 14 x 10 inch rectangle.
• 12 using cookie cutters, cut out a few decorative shapes in dough.
• 13 transfer dough rectangle to top of fruit.
• 14 tuck edges of dough between fruit and sides of dish.
• 15 arrange cutouts around edge of cobbler.
• 16 place on baking sheet.
• 17 bake until crust is deep golden, fruit is tender and juices are bubbling and thick, about 1 hour.
• 18 cool slightly before serving with vanilla ice cream.