INGREDIENTS

1. Crust

2. 2cupsflour
3. 1/2teaspoonsalt
4. 1/4teaspoonground nutmeg
5. 3tablespoonssugar
6. 3/4cup chilledbutter, cut into bits
7. 4ounces chilledcream cheese, cut into bits
8. 2largeegg yolks

9. Filling

10. 6cups peeled freshpeach slices or frozenpeach slices, unthawed
11. 7cupsfresh blueberries or frozen blueberries, unthawed
12. 2cupsfresh raspberries or frozen raspberries, unthawed
13. 1/3cupquick-cooking tapioca
14. 1 1/4cupssugar

15. To serve

16. premiumvanilla ice cream

DIRECTIONS

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.