Mixed Berry Cobbler

Campbell's Mixed Berry Cobbler Recipe

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

At a glance

Prep

30 min.

Total

1 hr. 40 min.

Serves

8

Servings: about 1 cup each

Thaw: 40 min.

Bake: 20 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

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 tablespoon finely grated lemon zest
3 tablespoons cornstarch
3 tablespoons water
4 cups vanilla ice cream

How to Make It

  • 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.

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