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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
What is the difference between a crisp and a cobbler?
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.
Can you substitute frozen berries for fresh in a marionberry cobbler?
Frozen berries will work great. Thaw and drain them before using.
Can I double this recipe?
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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Teri Harness says
I live in Northern California (El Dorado County) and we have a farm up in Pollock Pines that grows marion berrys. We are going to pick some today and I am planning on trying this recipe with them. Thanks for sharing your recipe.
Geri says
I have this in the oven and it smells wonderful. I could not find in the recipe what size baking dish to use. Also in the beginning you say baking time is 45 min and at the end 1 hour. I used an 8X8 baking dish and hopefully it will not run all over my oven! Looking forward to tasting it!
Leigh Anne says
will get the recipe clarified – hope you enjoyed it!
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.
Leigh Anne says
So glad you liked the recipe. We just picked marionberries yesterday and will be making it tonight!
Avanika (Yumsilicious Bakes) says
I’ve never heard about a marionberry! Makes me hate the non-availibility of good berries here even more! I would love a pan or two full of this delicious cobbler 🙂 😛
Leigh Anne says
One of the great perks of living in Oregon is all of our amazing berries. We have to put up with a lot of rain in the winter but it is worth it!
Melanie Dorsey 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!
Leigh Anne says
Love the combo of peaches and figs. Off to pick some peaches today so maybe I will have to try it!