Recipe
BLUEBERRY COBBLER WITH PEACHES AND RASPBERRIES
Serves: 8
Preparation time: 25 minutes If they like it, it serves 8 otherwise
Cooking time: 1 hour
Totaltime: 1 hour 25 minutes
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
Preparation
-
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.
main ingredients:
type of dish:
dessert
cuisine:
specific recipes:
quick-and-easy
season and occasion: Summer
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Cream cheese and wild blueberry pound cake
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Blueberry cinnamon pancakes
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Blueberry corn muffins
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