Blueberry Cobbler With Peaches and Raspberries

READY IN: 1hr 20mins
Recipe by evelynathens

One of the great summer desserts.

Top Review by Pepper Monkey

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. :)

Ingredients Nutrition


  1. Combine first 3 ingredients in processor; add 3 tblsps sugar and process until blended.
  2. Add butter and cream cheese and process until mixture resembles coarse meal.
  3. Add egg yolks; process just until moist clumps form.
  4. Gather dough into a ball; flatten into a rectangle.
  5. Wrap in plastic and chill 30 minutes.
  6. Butter 13 x 9 x 2 inch glass baking dish.
  7. Combine peaches, blueberries, raspberries, tapioca and 1 ¼ cups sugar in large bowl; toss to coat.
  8. Let stand 45 minutes, tossing occasionally.
  9. Preheat oven to 400F.
  10. Transfer fruit to prepared dish.
  11. Roll out dough on lightly floured surface to 14 x 10 inch rectangle.
  12. Using cookie cutters, cut out a few decorative shapes in dough.
  13. Transfer dough rectangle to top of fruit.
  14. Tuck edges of dough between fruit and sides of dish.
  15. Arrange cutouts around edge of cobbler.
  16. Place on baking sheet.
  17. Bake until crust is deep golden, fruit is tender and juices are bubbling and thick, about 1 hour.
  18. Cool slightly before serving with vanilla ice cream.

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