Prep 20 mins
Cook 1 hr
One of the great summer desserts.
- 2 cups flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 3 tablespoons sugar
- 3⁄4 cup chilled butter, cut into bits
- 4 ounces chilled cream cheese, cut into bits
- 2 large egg yolks
- 6 cups peeled fresh peach slices or 6 cups frozen peach slices, unthawed
- 7 cups fresh blueberries or 7 cups frozen blueberries, unthawed
- 2 cups fresh raspberries or 2 cups frozen raspberries, unthawed
- 1⁄3 cup quick-cooking tapioca
- 1 1⁄4 cups sugar
- premium vanilla ice cream
- Combine first 3 ingredients in processor; add 3 tblsps 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 a ball; flatten into a rectangle.
- Wrap in plastic and chill 30 minutes.
- Butter 13 x 9 x 2 inch glass baking dish.
- Combine peaches, blueberries, raspberries, tapioca and 1 ¼ cups sugar in large bowl; toss to coat.
- Let stand 45 minutes, tossing occasionally.
- Preheat oven to 400F.
- Transfer fruit to prepared dish.
- Roll out dough on lightly floured surface to 14 x 10 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 before serving with vanilla ice cream.
I used a premade pie crust for this becuase i didn't feel up to doing all that prepwork involved in a regular pie crust. Seeing as i can never seem to get it right. So this review is just for the filling of this pie. I found all of the fruit fillings frozen and was able to defrost and use that with the pudding. I loved the flavorful combination of the fruit and the pudding. I did however find it a little bitter and plain. So i added some sugar and a dash of cinnamon. My boyfriend and I loved having this for dessert served warm with fresh vanilla ice cream. Thanks. :)