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Mixed Berry Cobbler

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Puff pastry makes an elegant toping for this fresh berry cobbler that's easy to make and even better to eat.

  • Thaw: 40 minutes
  • Prep: 30 minutes
  • Bake: 20 minutes
  • Cool: 10 minutes
  • Serves: 8
1 star 2 star 3 star 4 star 5 star
4 33

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1/2 cup sugar

  • 8 cups sliced fresh strawberries and/or fresh blueberries, raspberries, blackberries

  • 1 tbsp. finely grated lemon zest

  • 3 tablespoons cornstarch

  • 3 tablespoons water

  • 4 cups vanilla ice cream

Directions

  1. Heat the oven to 400°F.

  2. Sprinkle the work surface with 2 tablespoons sugar.  Unfold the pastry sheet onto the sugar.  Roll the pastry sheet into a 10 x 9-inch rectangle.  Cut into 8 (4 1/2x2 1/2-inch) rectangles.

  3. Stir the cornstarch and water in a small bowl until smooth.  Heat the berries, lemon zest and remaining sugar in a 2-quart saucepan over medium heat to a boil.  Stir in the cornstarch mixture.  Cook and stir for 5 minutes or until mixture boils and thickens. Spoon the berry mixture into a 3-quart shallow baking dish. Top the berry mixture with the pastry rectangles, sugar-side up, but not touching.

  4. Bake for 20 minutes or until pastry is golden brown.  Let the cobbler cool in the baking dish on a wire rack for 10 minutes.  Serve with the ice cream.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

A lattice pattern can be created by topping the Puff Pastry with a metal cooling rack, then turning it at a right angle halfway through the baking.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

Puff Pastry can be stored in the freezer in the original packaging for up to 6 months.

Inspiration

  • VIEW:
  • Sweet, juicy raspberries are delicious and beautiful.

On Social Media, Use #Puffpastry

Comments & Ideas

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Additional comments & ratings
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Submitted by:
Marilyn D.
Date: 7/3/2007

3 star rating

"You forgot to put the puff pastry in the ingredients list. How may sheets do you need? I didn't make it but you need to read your recipe before you post it!!!!!!!"

Submitted by:
Moureen B.
Date: 7/3/2007

3 star rating

"I have not made the recipe yet. But, from the directions and the picture I couldn't tell how many pastery sheets to use or what it is supposed to look like when finished... Please redo the directions and tell us how many sheets of pastry and how gorgeous it will look when done. I sell fruit at a farmers market on the weekends and am always looking for new recipes for berries and fruit deserts."

Submitted by:
Lynn B.
Date: 7/3/2007

3 star rating

"You didn't list the puff pastry on the ingredients list so I don't know what to buy"

Submitted by:
Sheri S.
Date: 7/3/2007

3 star rating

"You left out how much sugar. You state to use 2 tbls of the sugar, then you say use the remaining sugar, you never say exactly how much sugar."

Submitted by:
Jeanne M.
Date: 7/3/2007

3 star rating

"This recipe was great, only one problem you did not specify sugar in the ingredients."

Submitted by:
Christopher Q.
Date: 7/3/2007

3 star rating

"Kind of a new spin on the basic "cobbler" idea.....very tasty, well, there was none leftover, did anyone notice that the puff pastry is missing in the ingredients list??? I guess we are supposed to assume that either puff pastry or pastry shells are being used in the recipe.....Overall, berry berry good...... ;)"

Submitted by:
Roxie M.
Date: 7/3/2007

3 star rating

"You do not tell how much sugar to use. I guessed at 1/2 cup...so I am not sure if it was 'right' or not. It was easy, everyone liked it. You just need to review a recipe before posting it."

Submitted by:
Joan S.
Date: 7/3/2007

3 star rating

"I'd love to try this recipe, but I don't know how much sugar to use. The recipe does not list the amount of sugar needed."

Submitted by:
Gale K.
Date: 7/3/2007

3 star rating

"The recipe doesn't show how much sugar!"

Submitted by:
Marilyn L.
Date: 7/3/2007

3 star rating

"I would have loved to have made this recipe, but some of the ingredients are missing."

Submitted by:
Ted K.
Date: 7/3/2007

3 star rating

"Very, very tasty!"

Submitted by:
Lynn I.
Date: 7/4/2007

3 star rating

"besides no pastry puff in ingredients there is no amount of sugar"

Submitted by:
DONNA O.
Date: 7/5/2007

3 star rating

"Super good."

Submitted by:
Lynn B.
Date: 7/5/2007

3 star rating

"I keep writing to PF about this recipe. First they left off the Pastry Sheet quantity in the ingredients. Now they told me they fixed it and it says "1/2 cup of a 17.3 oz pkg of pastry sheets. HUH????"

Submitted by:
Pauline B.
Date: 7/8/2007

3 star rating

"The Puff Pastry was omitted from the recipe at first but now there is 1/2 cup of it. Also what is the baking sheet used for when the cobbler is baked in a 13" x 9" pan?"

Submitted by:
Christopher Q.
Date: 7/9/2007

3 star rating

"ADDENDUM: The folks at Pepperidge Farm were kind enough to email me and they've revised the recipe including the puff pastry sheets in it.....I've made this 4 times now, and have YET to have any leftover......Darn!!! Christopher Q."

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