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>

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