Marionberry Cobbler Recipes

OREGON MARION BERRY COBBLER

Oregon Marion Berry Cobbler image

Make and share this Oregon Marion Berry Cobbler recipe from Food.com.

Provided by littlewoodbird

Categories Dessert

Time 50m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup butter
1/2 cup sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
3 pints fresh marionberries
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cornstarch
1/4 teaspoon nutmeg
2 tablespoons lemon juice
2 tablespoons butter

Steps:

1. Preheat oven to 350F/180C/4.
2. Topping: Mix butter + sugar until fluffy. Add in other ingredients.
3. Filling: mix berries with other filling ingredients.
4. Pour into baking dish + spoon butter dots over berry mixture. Spoon dollops of topping over berry mix.
5. Bake for 40 minutes or until golden.

Nutrition Facts : Calories 465.1, Fat 20.2, SaturatedFat 12.7, Cholesterol 53.7, Sodium 364.8, Carbohydrate 70.2, Fiber 0.6, Sugar 50.2, Protein 3

OREGON'S BEST MARIONBERRY PIE

Oregon's Best Marionberry Pie image

I believe Oregon marionberries make about the best berry pie in the world. And when you add some cream cheese and flavorings, you'll be making the best even better! -Frances Benthin, Scio, Oregon

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup cold butter, cubed
5 tablespoons shortening
4 tablespoons ice water
2 tablespoons lemon juice
FILLING:
1 cup plus 1 teaspoon sugar, divided
2 tablespoons plus 2 teaspoons quick-cooking tapioca
1 tablespoon lemon juice
4 cups fresh marionberries or blackberries
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon heavy whipping cream

Steps:

In a large bowl, mix flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add ice water and lemon juice, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 10 minutes., Meanwhile, in a large bowl, mix 1 cup sugar, tapioca and lemon juice. Add berries; toss to coat. Let stand 15 minutes. Preheat oven to 425°. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate., In a small bowl, beat cream cheese, confectioners' sugar and extracts; spread over prepared crust. Top with berry mixture., Roll out remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with cream; sprinkle with remaining sugar., Bake 15 minutes. Reduce oven setting to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool on a wire rack.

Nutrition Facts : Calories 572 calories, Fat 30g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 478mg sodium, Carbohydrate 71g carbohydrate (39g sugars, Fiber 4g fiber), Protein 6g protein.

MARIONBERRY COBBLER

Marionberry Cobbler image

I created this recipe while trying to duplicate a marionberry cobbler my family tried at the Chowder Bowl in Newport, OR. It's certainly not the same, but it has become one of our favorite special occasion desserts. I use frozen Marion Blackberries, but you can also use fresh berries.

Provided by Ray R

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter
1 cup all-purpose flour
1 cup sugar
6 teaspoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 cups blackberries
6 scoops vanilla ice cream (optional)

Steps:

Adjust oven rack to lower-middle position and heat to 350°F
Place 1 tablespoon butter into each of 6 (12 ounce) ramekins. Set ramekins on a baking sheet and place in oven to melt butter.
Whisk flour, 1 cup sugar, baking powder, and salt in a small bowl.
When butter has melted, remove ramekins from the oven.
Add milk to dry ingredients; whisk until just incorporated.
Pour 1/3 cup batter into each dish, without stirring into butter. Arrange 1/3 cup berries over batter. Sprinkle each dish with 1 teaspoon of sugar.
Bake until batter browns, about 35 minutes.
Serve warm with a scoop of vanilla ice cream.

Nutrition Facts : Calories 371.1, Fat 13.4, SaturatedFat 8.3, Cholesterol 36.2, Sodium 652, Carbohydrate 60.7, Fiber 3.1, Sugar 39.9, Protein 4.3

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