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blueberry cobbler with peaches and raspberries

Desciption

one of the great summer desserts.

Tags

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Steps

  1. Combine first 3 ingredients in processor
  2. Add 3 tblsps sugar and process until blended
  3. Add butter and cream cheese and process until mixture resembles coarse meal
  4. Add egg yolks
  5. Process just until moist clumps form
  6. Gather dough into a ball
  7. Flatten into a rectangle
  8. Wrap in plastic and chill 30 minutes
  9. Butter 13 x 9 x 2 inch glass baking dish
  10. Combine peaches
  11. Blueberries
  12. Raspberries
  13. Tapioca and 1 cups sugar in large bowl
  14. Toss to coat
  15. Let stand 45 minutes
  16. Tossing occasionally
  17. Preheat oven to 400f
  18. Transfer fruit to prepared dish
  19. Roll out dough on lightly floured surface to 14 x 10 inch rectangle
  20. Using cookie cutters
  21. Cut out a few decorative shapes in dough
  22. Transfer dough rectangle to top of fruit
  23. Tuck edges of dough between fruit and sides of dish
  24. Arrange cutouts around edge of cobbler
  25. Place on baking sheet
  26. Bake until crust is deep golden
  27. Fruit is tender and juices are bubbling and thick
  28. About 1 hour
  29. Cool slightly before serving with vanilla ice cream

Step 22

Total Time in Minute 80

Ingredients Count 12

cooking blueberry cobbler with peaches and raspberries

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Ingredients

Flour

Salt

Ground nutmeg

Sugar

Butter

Cream cheese

Egg yolks

Peach slices

Fresh blueberries

Fresh raspberries

Quick-cooking tapioca

Vanilla ice cream

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