Mixed Berry Cobbler

From: Campbell's Kitchen
Thaw Time: 40 minutes
Prep Time: 15 minutes
Bake Time: 20 minutes
Cool Time: 5 minutes

Serves: 8


8 cups mixed berries (strawberries, blueberries, raspberries and/or 
1 tbsp. finely grated lemon peel
3 tbsp. cornstarch 
3 tbsp. water 
Vanilla ice cream 
1/2 cup of a 17.3 ounce package Pepperidge Farm® Frozen Puff Pastry Sheets (1 
1/2 cup sugar 


THAW the pastry at room temperature for 40 minutes or until it’s easy to 
handle. Heat the oven to 400°F. Line a baking sheet with parchment paper or 
spray with vegetable cooking spray
SPRINKLE work surface with 2 tablespoons of the sugar. Unfold the pastry sheet 
on the sugar. Roll gently to a 10 x 9–inch rectangle to have sugar adhere to 
pastry. Cut into 8 (4 1/2 x 2 1/2-inch) rectangles. 
PLACE the berries, lemon peel and remaining sugar in a 2-quart saucepan over 
medium-high heat to a boil. Stir the cornstarch and water in a small bowl until 
smooth. Stir into the berry mixture. Cook and stir for 5 minutes or until 
mixture boils and thickens. Spoon the berry mixture into a 13 x 9 x 2-inch 
shallow baking dish. Top with the pastry pieces, sugared-side up, but not 
touching, over the berry mixture. 
BAKE for 20 minutes or until crust is golden and filling is bubbly. Cool for 5 
minutes on a wire rack. Serve warm with ice cream.

Rhonda G in Missouri 
Owner of Awesome Swaps and More 
Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
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