Blueberry cobbler with peaches and raspberries - bon appe
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unbleached all purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground nutmeg |
| 3 | tablespoons | Plus 1 1/4 C sugar |
| ¾ | cup | (1 1/2 sticks) chilled unsalted butter, cut into pieces |
| 4 | ounces | Chilled cream cheese, cut into pieces |
| 2 | larges | Egg yolks |
| 6 | cups | Peeled fresh peach slices or frozen, unthawed |
| 6¾ | cup | Fresh blueberries or frozen, unthawed |
| 2 | cups | Fresh raspberries or frozen, unthawed |
| ⅓ | cup | Quick-cooking tapioca |
Directions
Combine first 3 ingredients in processor; add 3 T 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 13x9x2-inch glass baking dish. Combine peaches, blueberries, raspberries, tapioca and 1¼ C sugar in large bowl; toss to coat.
Let stand 45 minutes, tossing occasionally.
Preheat oven to 400'F. Transfer fruit to prepared dish. Roll out dough on lightly floured surface to 14x10-inch rectangle. Using cookie cutters, cut out a few decorative shapes in dough. Transfer dough rectangle to top of fruit. Tuck edges of dough between fruit and sides of dish. Arrange cutouts around edge of cobbler. Place on baking sheet. Bake until crust is deep golden, fruit is tender and juices are bubbling and thick, about 1 hour. Cool slightly.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>