Ingredients Jump to Instructions ↓

  1. 2 cups all purpose flour

  2. 1/4 tsp. salt

  3. 1/4 tsp. ground nutmeg

  4. 1 1/4 cups plus 3 tbsp. sugar

  5. 3/4 cup cold butter, diced

  6. 112 g cold cream cheese, diced

  7. 2 large egg yolks

  8. 6 cups peeled, sliced fresh peaches

  9. 7 cups fresh blueberries

  10. 2 cups fresh raspberries

  11. 1/3 cup quick cooking tapioca

Instructions Jump to Ingredients ↑

  1. Combine the flour, salt, nutmeg, 3 tbsp. sugar, butter and cream cheese in a food processor and blend to coarse crumbs. Add the yolks and blend until a moist dough forms. Gather the dough into a ball then flatten to a disc. Wrap the dough tightly and refrigerate 30 minutes. Meanwhile, combine the peaches, blueberries, raspberries, tapioca and remaining 1 1/4 cups sugar in a large bowl and toss gently to combine. Let the fruit stand 45 minutes, tossing occasionally.

  2. Preheat the oven to 400 degrees. Butter the inside of a 13x9 inch baking dish. Scrape the fruit into the prepared dish. Roll out the dough to a 14x10 inch rectangle. Lay the dough on top of the fruit and tuck in the edges. Place the cobbler on a sheet pan and bake about 1 hour until the filling is thickened and bubbly and the top is deep golden. Cool the cobbler slightly before serving.


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