Marionberry Cobbler

Berry season is in full swing here in Oregon! My favorite time of year. Fresh strawberries, raspberries, blueberries, loganberries, marionberries. We’ve go them all.

We had friends over for dessert this weekend. We sat in the backyard and enjoyed the beautiful summer weather we are FINALLY having. We had been to the farmer’s market the day before so I had a refrigerator full of fresh berries and some ripe strawberries in the garden so I was having a hard time deciding what to make for dessert – so many choices.

I decided on Marionberry Cobbler. I had just made it the week before and I don’t usually repeat a recipe quite so soon but I was still dreaming about this cobbler. Warm and soft on the inside and crisp and sweet on the top – yum!

_dsc1601

The recipe, which is in her cookbook, is from the ever wonderful Pioneer Women. I found that her recipes rarely disappoint.

The cobbler is an easy one to make. Just a mixture of sugar, flour, milk, butter and berries. My favorite part is the sugar you sprinkle over the top right before baking and right before it comes out – it gives it that extra sweetness and crispness that I love.

dsc_2706

The recipe calls for blackberries. I used marionberries which we grow here in Oregon. A combination of a raspberry and a blackberry. Or you could use raspberries, blueberries, blackberries or any wonderful combination there of.

Of course, at our house, cobbler MUST be eaten with ice cream. Vanilla ice cream. I just happened to have some homemade ice cream in the freezer but any good vanilla ice cream will do.

_dsc1610

Just in case you are wondering – here’s a marionberry, ripening on the vine…

_dsc1922

a la Pioneer Women

Marionberry Cobbler

Ingredients

  • 1 stick butter
  • 1-¼ cup sugar
  • 1 cup self-rising flour
  • 1 cup Milk
  • 2 cups blackberries, marionberries,raspberries or blueberries or a combination (frozen or fresh)

Instructions

  • Melt butter in a dish
  • Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk
  • Mix well
  • Then, pour in melted butter and whisk it all well together
  • Butter a baking dish
  • Now rinse and pat dry the berries
  • Pour the batter into the buttered baking dish
  • Sprinkle berries over the top of the batter; distributing evenly
  • Sprinkle ¼ cup sugar over the top
  • Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly
  • If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done. I desire.

This recipe was originally shared over at Portland Mama today.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne

Latest posts by Leigh Anne (see all)

Comments

  1. says

    I am so glad you explained what a marionberry is. I have heard of them, but I have never seen them. Also glad you included a photo of them. The cobbler recipe is nice and easy, and I’ll bet very tastely! I wish I could make it with marionberries, but I will have to do blackberries, which I know will be just fine. Yummy Yummy!

  2. says

    looks so good…very similar to the cobblers I make, except I melt the stick of butter in a large cast iron skillett and pour the milk/sugar/flour over the melted, sizzling butter. You can see the crust starting at the edges. Then I gently add my fruit. And, like you, ALWAYS serve with ice cream!
    I just made one while visiting my folks in MS. I combined fresh peaches and figs!

  3. Travis says

    I just made this recipe in a 9×13 pyrex casserole dish and I doubled the amount of ingredients. I prefer a good ratio of batter to berries and this recipe turned out to be the best one I have made, Living in Oregon and being able to eat Marionberries is a wonderful treat! If you like a 50/50 batter berry ration I recommend doubling the recipe and making it in a 9×13 pan.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>