Pre-heat the oven to 350 degrees. Lightly mist a 7x11 baking dish (or other 2 QT-ish baking dish, such as a 9x9) and set aside.

In a mixing bowl, combine the berries, sugar and cornstarch and stir together to combine. Transfer the berry mixture to the prepared baking dish and arrange into an even layer.

On a clean, dry cutting board, unroll the crescent roll dough and separate two of the rolls off the end to use elsewhere (not part of the recipe). Lay the dough for the 6 remaining rolls flat and press the seams together to create one flat rectangle of dough. With the long side of the rectangle facing perpendicular to you (closest to you), slice upwards across the center using a pizza cutter or sharp knife to create two smaller rectangles (left and right of you). Slice each of these rectangles the other direction into 6 even strips, making 12 strips total.

If using a rectangular dish like I did, stretch 4 of the strips to be the length of the dish and lay lengthwise across the top of the berries in the baking dish. Weave the remaining 8 strips the other direction through the long strips, to make a basket weave of dough on top of the berries. If using a square dish, keep the strips equal length and do 6 in one direction and 6 in the other.

Place the dish in the the preheated oven and bake for 35 minutes until the dough is golden and puffy and the berries are bubbling. Let it cool and set for 10-15 minutes before serving. Slice into 8 equal portions (mine were a little over ½ cup each) and serve.