Blueberry Cobbler With Peaches and Raspberries

• 2 cups flour
• 12 teaspoon salt
• 14 teaspoon ground nutmeg
• 3 tablespoons sugar
• 34 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
• 13 cup quick-cooking tapioca
• 1 14 cups sugar
• premium vanilla ice cream

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 1/4 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.

flour, salt, ground nutmeg, sugar, butter, cream cheese, egg yolks, fresh blueberries, fresh raspberries, tapioca, sugar, vanilla ice cream

Taken from www.food.com/recipe/blueberry-cobbler-with-peaches-and-raspberries-94471 (may not work)