BLUEBERRY COBBLER WITH PEACHES AND
2 cups flour
1/4 teaspoon nutmeg
3 tablespoons sugar
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
2 cups raspberries
1/3 cup quick-cooking tapioca
1¼ cups sugar
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.
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
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