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Mixed Berry Cobbler
Thaw: 40 minutes
Prep: 30 minutes
Bake: 20 minutes
Cool: 10 minutes
Puff pastry makes an elegant toping for this fresh berry cobbler that's easy to make and even better to eat.
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 tbsp. cornstarch
3 tbsp. water
4 cups vanilla ice cream
Heat the oven to 400°F.
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.
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.
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.