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Use frozen or fresh berries to create this quick and easy Marionberry Cobbler. It is the perfect combination of juicy sweet berries and a buttery rich topping. It’s a great last minute dessert.
Why You’ll Love This Recipe!
This recipe for marionberry cobbler is the perfect way to enjoy berry season. But don’t worry, if you don’t have fresh berries this recipe works great with frozen berries too. Cobbler is a cross between a cake and a pie and is easier to make than either of them. You probably have all the ingredients you need on hand, just add fresh berries and of course some ice cream if you have it.
What are Marionberries?
Marionberries are a berry that were developed in Marion County, Oregon. They are a type of blackberry. They are both sweet and tart and have a firmer texture than the traditional blackberry. If you don’t have access to marionberries you can use blackberries or raspberries for this recipe or a combination of berries.
Ingredients Needed
- Butter. I use salted butter but if using unsalted, add a pinch of salt.
- Sugar
- Flour. This recipe uses self rising flour. See below how to make your own self rising flour mixture.
- Milk. Use what you have on hand, I usually have 2 percent
- Marionberries. Can also use blackberries, raspberries, blueberries or a combination of berries. Fresh or frozen will work.
How to Make Self Rising Flour
- For every cup of self-rising flour called for in your recipe, Combine 1 level cup (125 grams) all-purpose flour with 1½ teaspoons (6 grams) baking powder and ¼ teaspoon (1 gram) kosher salt.
- Whisk to combine.
How to Make Marionberry Cobbler
- Melt butter in a bowl either in the microwave or on the stovetop.
- Pour 1 cup of sugar and flour into a large bowl, whisking in milk and mix well.
- Pour in melted butter and stir it all together.
- Butter an 8 x 8 inch baking dish.
- Rinse and pat dry the berries.
- Pour the batter into the buttered baking dish
- Place berries over the top of the batter; distributing evenly
- Sprinkle remaining sugar, 1/4 cup over the top
- Bake in the oven at 350 degrees F for 45- 60 minutes, or until golden brown and the berries bubble around the edges.
- If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done. I desire, I love the crunch the sugar on top gives it.
- Serve with a scoop of vanilla ice cream or a dollop of whip cream.
What Fruits are Used In Cobbler?
Apples, pears, peaches and berries(raspberry, blackberry, marionberry, blueberry) are the most common fruits used in cobbler. You can use any combination of these fruits.
Serve Marionberry Cobbler with:
Can I make Cobbler ahead of time?
This cobbler recipe is not a great make ahead dessert. It comes together so easily and quickly there is really no need to make it ahead. For best results assemble right before baking.
Frequently Asked Questions
A crisp is a type of dessert made with baked fruit with a crispy, crumbly topping. (also called a crumble). A cobbler is fruit baked in the oven with some form of dough on top, either a biscuit like or cake like dough.
Frozen berries will work great. Thaw and drain them before using.
This recipe is super easy to double. Just bake in a 9 x 13″ pan if doubling.
If you love marionberry Cobbler try these:
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Marionberry Cobbler
Ingredients
- 1 stick butter
- 1-¼ cup sugar
- 1 cup self-rising flour see notes for directions
- 1 cup milk
- 2 cups berries marionberries,raspberries or blueberries or a combination (frozen or fresh)
Instructions
- Melt butter in a bowl in the microwave or stovetop
- Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk and mix well.
- Pour in melted butter and whisk it all well together
- Butter a 8 x 8 inch 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 F for 45- 60 minutes, or until golden and bubbly
- If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
Tips & Notes:
- For every cup of self-rising flour called for in your recipe use 1 level cup (125 grams) all-purpose flour.
- Add 1½ teaspoons (6 grams) baking powder and ¼ teaspoon (1 gram) kosher salt. Whisk to combine.
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Nutrition Facts:
Denver says
Very easy and very tasty. Served with Oregon Tillamook vanilla ice cream.
Janice says
Totally rich and delicious! Just what I was looking for. Home grown, fresh berries used. Thank you!
JenJen says
I just found a bag of marionberries (from our garden) that we froze last year. Do we defrost before making this recipe? If I use frozen I worry that the extra liquid would not work well. what do you think?
Leigh Anne Wilkes says
I usually do defrost, I find that baking with frozen berries makes things a little watery.
Nanette Cordell says
I am curious, have you ever done this with other fruits? I am getting a box of plums and I’d love to try this with plums. I wonder, though, if i should cook a little before assembly. Or will the time in the oven be enough to soften the fruit.