Blueberry cobbler with peaches and raspberries

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Photo: epicuriantime.com
Prep Time:
25 minutes
Cooking Time:
1 hour
Servings:
8


  • For the Blueberry cobbler with peaches and raspberries:
  •  Tags for<b>Blueberry cobbler with peaches and raspberries
  • Tags for Blueberry cobbler with peaches and raspberries
  • main ingredients:
  • blueberry Pageturner Cookbook
  • peach Pageturner Cookbook
  • raspberry Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • Norway Pageturner Cookbook
  • Sweden Pageturner Cookbook
  • Finland Pageturner Cookbook
  • United-Kingdom Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • season and occasion:
  • Summer Pageturner Cookbook
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    Ingredients

    • 2 cups flour
      1/2 teaspoon salt
      1/4 teaspoon nutmeg
      3 tablespoons sugar
      3/4 cup unsalted butter, chilled, cut into pieces
      4 ounces cream cheese, chilled, cut into pieces
      2 egg yolks

      6 cups peach slices
      6 1/4 cups blueberries
      2 cups raspberries
      1/3 cup quick-cooking tapioca
      1¼ cups sugar

    Directions

    Combine first 3 ingredients in processor; add 3 tablespoons sugar and process until blended.
    Add butter and cream cheese and process until mixture resembles coarse meal. Add egg yolks; process just until moist clumps form. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill 30 minutes.
    Butter 13 by 9 by 2-inch glass baking dish.
    Combine peaches, blueberries, raspberies, tapioca and sugar in large bowl; toss to coat. Let stand 45 minutes, tossing occasionally.
    Preheat oven to 400 degrees.
    Transfer fruit to prepared dish. Roll out dough on lightly floured surface to 14 by 10-inch rectangle.
    Using cookie cutters, cut out a few decorative shapes in dough. Transfer dough rectangle to top of fruit and sides of dish.
    Arrange cutouts around edge of cobbler.
    Place on baking sheet. Bake until crust is golden , fruit is tender and juices are bubbling and thick, about 1 hour. Cool slightly.

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