Patriotic Berry Cobbler with Whipped Cream

Stars and stripes on my cobbler forever.

Serving Size: 8

Patriotic Berry Cobbler with Whipped Cream / Sarah Crowder / Katie Workman /
Oh, say can you see….one fine looking red, white and blue dessert for any All-American holiday coming down the pike.  If you don’t happen to have a star shaped cookie cutter handy (and by the way, you can probably pick one of at your supermarket or the local dollar store), then go with an all-stripes theme, and forgo the stars, but it sure is cute with both.

Patriotic Berry Cobbler with Whipped Cream / Sarah Crowder / Katie Workman /

You can use a mixture or strawberries, raspberries, blackberries, blueberries, whatever speaks to you in the red and blue theme (the white will come in the form of whipped cream!).  The cobbler crust is made with Wewalka Danish Dough –  this dough is just an amazing baking shortcut – 36 layers of sweet flakiness, perfect for baking up croissants, sweet rolls, turnovers, and other delicious pastries.

Patriotic Berry Cobbler with Whipped Cream / Sarah Crowder / Katie Workman /
The dough is cut right on the baking sheet and baked separately, so that it bakes up nice and flaky. Then you arrange pieces of the pastry on the fruit base, creating a stars and stripes look.  And cook’s bonus!  Extra pastry strips and stars for nibbling.  If you bake two of these cobblers, you should have enough of the Wewalka Danish Dough for both cobblers ( but then you don’t get the bonus pieces to eat quietly in the kitchen – your call).

Patriotic Berry Cobbler with Whipped Cream


For the Berry Filling:

  • 8 cups fresh mixed berries, strawberries cut in half or quarters if large
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice

For the Crust:

For the Sweetened Whipped Cream:

  • 1½ cups heavy or whipping cream
  • 2 tablespoons confectioners’ sugar

1. Preheat the oven to 350 °F.

2. Place the berries in large bowl and sprinkle with the sugar and cornstarch, and toss. Sprinkle with the lemon juice and toss again. Transfer them into a shallow 2-quart baking dish.

3. Roll out the pastry dough onto its parchment paper onto a baking sheet. Cut about 2/3 of the pastry into 1-inch thick strips on the diagonal. Use a small star-shaped cookie cutter to cut stars in the remaining corner of the dough, but leave everything in place (don’t remove any of the pastry from the sheet).

4. Place the fruit cobbler and the pastry on the baking sheet in the oven on two separate racks. After 16 to 20 minutes, remove the pastry, when it is golden brown and flaky. Leave the cobbler in the oven for another 10 to 15 minutes, until the filling is bubbling around the edges. Place the baking sheet on a wire rack and allow the pastry to cool a bit. When the cobbler is done cooking, allow that to cool for about 15 minutes on another wire rack.

5. While the cobbler is baking, make the whipped cream. In a large mixing bowl, using a whisk or a hand mixer, whip the cream and confectioners’ sugar just until slightly firm peaks are formed.

6. Lift the cooked sweet pastry strips from the paper and place them over the top of the cobbler, trimming them as needed so that they fit neatly into the baking dish. Leave about 1 inch between each pastry strip, so that the berries peek through. When you have covered about 3/4 of the cobbler with the stripes, pop the stars out from the pastry and use those to fill in the remaining space.

7. Serve the cobbler warm with the whipped cream.

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