Oregon Marion Berry Cobbler Recipes

OREGON MARIONBERRY GALETTE RECIPE

Steps:

• Preheat oven to 425 degree F.
• Line large baking sheet (with sides) with parchment paper.
• Roll out dough of your favorite pie crust or use refrigerated pie crust.
• In medium bowl mix sugar, cornstarch, lemon juice, crystalized ginger, and frozen berries.
• Pour berries into center of pie crust, mounding berries in the middle.
• Fold and crimp the dough, so it covers at least 2 inches of the filling. Freeze the galette for at least 15 minutes to chill the dough.
• Whisk egg and water together. Just before baking, brush edges of pie crust with egg wash, and sprinkle the dough generously with turbinado sugar.
• Add pats of butter on top of berries, in three or four small pieces.
• Bake for approximately 30 minutes or until crust is golden brown.
• Serve warm or at room temperature. Serve with vanilla ice cream.

OREGON MARION BERRY COBBLER

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.

MARIONBERRY COBBLER

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.

OREGON'S BEST MARIONBERRY PIE

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.

FRESH PEACH COBBLER (OR BERRY COBBLER)

Steps:

• Preheat oven to 350°F.
• Filling: Mix peaches, sugar and flour together and pour into a 15-inch baking dish.
• Batter: Combine 2 cups flour, 1 cup sugar, baking powder, and salt in food processor.
• Process to combine.
• Add the milk and melted butter.
• Process until smooth.
• Spoon batter over the peaches, making sure you spread to edge of dish.
• Sprinkle remaining 1 tablespoon sugar, nutmeg and cinnamon over the top.
• Bake in center of oven about one hour.
• Crust should be brown and crisp on the outside and cooked all the way through.
• Let cool for 10 minutes before serving.
• Serve with whipped cream or vanilla ice cream.
• Variation: Blackberry, blueberry or raspberry cobbler--omit cinnamon and nutmeg.

BEST-IN-THE-WEST BERRY COBBLER

Steps:

• Spread berries in a greased 8 inch square pan.
• Cream shortening and 3/4 cup sugar well.
• Sift flour, baking powder, and salt together.
• Add alternately with milk to creamed mixture. Batter will be thick.
• Spread batter over berries.
• Combine remaining sugar and cornstarch together then sprinkle evenly over batter. *NOTE* This is a juicy cobbler but if you want the berries and sauce to be thicker add an extra 1/2 to 1 tablespoon of cornstarch to the remaining sugar.
• Pour boiling water over all. Do not mix.
• Bake at 350* for 30-45 minutes, until golden brown and toothpick inserted into middle comes out clean. Serve warm or at room temperature with whipped cream or ice cream if desired. (Doubled recipe fits into a 9x13 pan, but must bake 20-30 mins longer than normal).