Mixed Berry Cobbler
Puff pastry makes an elegant toping for this fresh berry cobbler that's easy to make and even better to eat.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
0.5 cup sugar
8 cups sliced fresh strawberries
1 tablespoon finely grated lemon zestand/or fresh blueberries, raspberries, blackberries
3 tablespoons cornstarch
3 tablespoons water
4 cups vanilla ice cream
0.5 cup sugar
8 cups sliced fresh strawberries
1 tablespoon finely grated lemon zestand/or fresh blueberries, raspberries, blackberries
3 tablespoons cornstarch
3 tablespoons water
4 cups vanilla ice cream
Instructions
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.
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.
Mixed Berry Cobbler
Puff pastry makes an elegant toping for this fresh berry cobbler that's easy to make and even better to eat.
Directions
Print
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.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed0.5 cup sugar8 cups sliced fresh strawberries1 tablespoon finely grated lemon zestand/or fresh blueberries, raspberries, blackberries3 tablespoons cornstarch3 tablespoons water4 cups vanilla ice cream
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