Baked Berries with Puff Pastry Cinnamon Croutons

Baked Berries with Puff Pastry Cinnamon Croutons - a medley of berries served up in individual ramekins, topped with crispy bits of puff pastry and fresh whipped cream.  Casual, yet fancy enough for special occasions.

There's something about warm, baked fruit desserts that is so comforting.  The fruit is tender, the juices are bursting, and when contrasted with cold whipped cream or ice cream, it's a symphony of flavor.

This dessert features three of my favorites - blackberries, raspberries, and blueberries.  Tart but sweet with vibrant colors.  But this isn't an ordinary crisp or cobbler with a crumb or biscuit topping.  Instead, these baked berries are topped with little squares of puff pastry coated with cinnamon sugar.  The texture of these "croutons" is light and crispy and the cinnamon sugar adds a layer of sweetness.  Topped with a dollop of whipped cream, these baked berries are scrumptious.

Puff Pastry "Croutons"

For these "croutons", you will need a sheet of thawed puff pastry.  Place the pastry on a baking sheet lined with a silicone baking mat.  Brush with melted butter and generously sprinkle with cinnamon sugar.  Next, cut vertical strips one inch wide followed by horizontal strips one inch wide, creating small squares.  Gently separate the squares somewhat and bake until puffed and golden brown.   These croutons will be added to the top of the berries after baking.

Baked berries

For the berry mixture, I'm using blackberries, raspberries, and blueberries.  For sweetness, combine light brown sugar with some cornstarch (for thickening) and combine with the berries.  Add vanilla extract and fresh lemon juice for added flavor.

The amount of sugar added will vary depending on the sweetness of the berries and personal taste.  I prefer my berries a little on the tart side.  The cinnamon sugar "croutons" and the sweetened whipped cream help to balance the sweetness without the dish becoming too sweet.

I like serving these baked berries in individual dishes, like ramekins.  The presentation is pretty, and each serving can be topped with puff pastry croutons and whipped cream when ready to serve.  The baked berries refrigerate well, and a time or two I've eaten leftovers cold for breakfast!

This recipe is a great way to use summer-fresh berries.  Easy to pull together, pretty in presentation, and delicious! 

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