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.
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! If you try this recipe, please leave a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
Other fruit recipes you may enjoy
- Watermelon and Feta Salad with Jalapeno Lime Syrup
- Prosciutto Melon Basil Skewers with Chili-Lime Salt
- Candied Orange Mascarpone Tart
- Berry Fruit Salad with Mint Syrup
- Grilled Peaches with Goat Cheese and Mint Thyme Honey
A mixture of berries baked until bubbly and topped with nuggets of puff pastry.
- 1 sheet puff pastry thawed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter melted
- 12 ounces blackberries
- 12 ounces raspberries
- 1 pint blueberries
- 1/2 cup light brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1/2 lemon juiced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- fresh mint leaves for garnish
Preheat oven to 425 degrees. In a small bowl, mix together the sugar and cinnamon. Set aside.
Place the sheet of puff pastry on a baking sheet lined with a Silpat. Brush with melted butter and generously sprinkle with the cinnamon sugar. Cut vertical strips in the pastry 1-inch wide. Then, cut horizontal strips 1-inch wide, creating small squares. Gently separate the squares before baking. Bake for 12-15 minutes until puffed and golden brown. Set aside. Reduce the oven temperature to 375 degrees.
In a large bowl filled with cold water, gently rinse the berries and remove to a paper towel-lined plate. Gently pat dry. Add the berries to a mixing bowl.
In a small bowl, mix together the brown sugar and cornstarch. Pour over the berries and gently toss to coat. Add the vanilla and lemon juice and toss together.
Distribute the berry mixture evenly among four ramekins. Bake at 375 degrees for 30-35 minutes until bubbly.
In a mixing bowl, add the heavy cream and the powdered sugar. Beat until soft peaks form.
To serve the baked berries, top each ramekin with a heaping portion of the puff pastry croutons and a dollop of whipped cream. Garnish with fresh mint.
Refrigerate leftover berries without the croutons on top. Add the croutons and whipped cream when ready to serve.