Marionberry Cobbler

Name: Marionberry Cobbler
Prep time: 15 min
Total time: 55 min
Yield: 6 servings
Cuisine: american
Ingredients: 600 g marionberries (fresh or frozen, thawed if frozen); 0.5 cup sugar; 2 tbsp cornstarch; 1 tbsp lemon juice (freshly squeezed); 1 cup all-purpose flour; 1.5 tsp baking powder; 1 pinch salt; 4 tbsp butter (cold, cut into small pieces); 0.5 cup buttermilk; 1 tsp vanilla extract

RATING

4.6/5(87)

TASTE SCORE

8/10

A quintessential Northwest summer dessert bursting with juicy, tart-sweet marionberries tucked under a golden, buttery biscuit topping. The berries bubble into a thick, jammy filling while the cobbler crust bakes up crisp on the outside and fluffy inside.

PREP

15m

COOK

SERVES

1 CUP

276 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and prepare the baking dish.
Preheat your oven to 375°F. Grease the baking dish lightly with butter or non-stick spray.
prep
Make the berry filling.
1.In a mixing bowl, combine the marionberries, 1/2 cup sugar, cornstarch, and lemon juice.
2.Toss gently until the berries are evenly coated.
3.Pour the berry mixture into the prepared baking dish and spread it into an even layer.
TIPIf using frozen berries, do not thaw all the way — a few ice crystals help keep the filling from becoming runny.
prep
Mix the dry ingredients for the topping.
1.In a separate mixing bowl, whisk together the all-purpose flour, 3 tablespoons of sugar, baking powder, and salt.
prep
Cut the butter into the flour mixture.
1.Add the cold butter pieces to the flour mixture.
2.Use a pastry cutter or your fingertips to cut the butter into the dry ingredients until the mixture resembles a coarse meal with pea-sized butter chunks.
TIPKeep the butter cold — visible butter bits create steam and flaky layers in the cobbler topping.
mix
Finish the cobbler topping.
1.Pour in the buttermilk and vanilla extract.
2.Stir just until the dough comes together — do not over-mix or the topping will become tough.
assemble
Drop the topping over the berries.
1.Using a large spoon, drop dollops of the topping batter evenly over the berry filling.
2.Leave small gaps between dollops so steam can escape and the berries can peek through.
TIPThe topping will spread as it bakes, so a rustic, uneven look is perfect.
bake · ~45 min
Bake the cobbler until golden and bubbly.
1.Place the baking dish in the preheated oven.
2.Bake for 40 to 45 minutes, until the berry filling is thick and bubbling around the edges and the topping is golden brown.
TIPPlace a baking sheet on the rack below to catch any bubbling-over berry juices.
rest · ~15 min
Cool the cobbler before serving.
Remove from the oven and let the cobbler cool on a wire rack for at least 15 minutes. The filling will thicken as it rests.
TIPMarionberry cobbler is best served warm with a scoop of vanilla ice cream.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the flakiest topping, keep butter pieces pea-sized and work quickly so they stay cold.
2
If using frozen marionberries, do not fully thaw them; a few ice crystals help prevent a runny filling.
3
Place a baking sheet on the oven rack below to catch any bubbled-over berry juices.
4
Let the cobbler cool at least 15 minutes after baking so the filling sets into a jammy consistency.
5
For extra crunch, sprinkle a teaspoon of turbinado sugar over the topping just before baking.
6
Serve warm with vanilla ice cream or whipped cream to balance the tart berries.

RECIPE VARIATIONS

Adapt it for your goals.

Gluten Free

Gluten-Free

Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add 1/4 tsp xanthan gum if your blend doesn't include it for a sturdy biscuit topping.

Low Sugar

Low-Sugar

Reduce the sugar in the filling to 1/4 cup and use a monk fruit or stevia blend in the topping. The natural tartness of marionberries will still shine.

Vegan

Replace butter with cold coconut oil or vegan butter, and use unsweetened plant-based milk mixed with 1 tsp lemon juice instead of buttermilk.

HEALTH BENEFITS