Blueberry Cobbler With Peaches And Raspberries Recipe

Name: Blueberry Cobbler With Peaches And Raspberries
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Yield: Serves 1 or more
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; Ground Nutmeg; 1 cup granulated sugar (plus 3 tablespoons for filling); 1 cup (2 sticks) unsalted butter, chilled and cut into cubes; 4 ounces cream cheese, chilled and cubed; 2 large egg yolks; Peach Slices; Fresh Blueberries; Fresh Raspberries; Quick Cooking Tapioca; Vanilla ice cream, for serving (optional)

Indulge in the irresistible flavors of summer with this luscious Blueberry Peach Raspberry Cobbler! Bursting with juicy berries and sweet peaches, this easy-to-make cobbler is topped with a buttery, flaky crust. Perfect for a warm summer evening or a special occasion, this dessert is guaranteed to be a crowd-pleaser. Get the recipe now and savor the taste of summer!

Prep Time 45 mins

Cook Time 80 mins

Calories 684 kcal

Protein 14g

Rating 4.0 (1 Reviews)

Blueberry Cobbler With Peaches And Raspberries

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Cobbler With Peaches And Raspberries

3 cups all-purpose flour
1 teaspoon salt
Ground Nutmeg
1 cup granulated sugar (plus 3 tablespoons for filling)
1 cup (2 sticks) unsalted butter, chilled and cut into cubes
4 ounces cream cheese, chilled and cubed
2 large egg yolks
Peach Slices
Fresh Blueberries
Fresh Raspberries
Quick Cooking Tapioca
Vanilla ice cream, for serving (optional)

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How to Make Blueberry Cobbler With Peaches And Raspberries

Whisk together 3 cups flour, 1 cup sugar, and 1 teaspoon salt in a food processor.
Add 3 tablespoons of sugar to the flour mixture.
Cut in 1 cup (2 sticks) of chilled, cubed butter using the food processor until the mixture resembles coarse crumbs.
Add 4 ounces of chilled, cubed cream cheese and pulse until combined.
Add 2 large egg yolks and pulse just until the dough starts to form moist clumps.
Gather the dough into a ball, flatten it into a rectangle, wrap it in plastic wrap, and chill for 30 minutes.
Preheat oven to 400°F (200°C). Grease a 13x9x2 inch baking dish.
In a large bowl, gently combine 4 cups sliced peaches, 2 cups blueberries, 1 cup raspberries, 1/4 cup tapioca pearls, and 1 cup sugar. Toss to coat evenly.
Let the fruit mixture stand for 45 minutes, tossing occasionally to allow the juices to release.
Transfer the fruit mixture to the prepared baking dish.
On a lightly floured surface, roll out the chilled dough into a 14x10 inch rectangle.
Use cookie cutters to cut out a few decorative shapes from the dough (optional).
Drape the dough rectangle over the fruit filling in the baking dish. Tuck the edges of the dough between the fruit and the sides of the dish.
Arrange the decorative dough cutouts around the edge of the cobbler.
Place the baking dish on a baking sheet to catch any spills.
Bake for about 1 hour, or until the crust is golden brown, the fruit is tender, and the juices are bubbling and thickened.
Let the cobbler cool slightly before serving. Top with a scoop of vanilla ice cream, if desired.