Wow, what a week, huh? I thought we would need the comfort food of a cobbler after the week we’ve had. Before I moved to Oregon in 2013, I had never tasted Marionberries. They’re tangier than your average blackberry. And bigger. This recipe is from the defunct FOODday section of my local paper. Resist the urge to stir.
Marionberry Cobbler
Ingredients: ½ cup butter (1 stick) melted, plus more for the pan.
2 cups flour
¼ teaspoon salt
1Tablespoon baking powder
2 cups sugar (divided)
1 ¼ cups milk
4-5 cups marionberries, fresh or frozen
powdered sugar (optional)
Preheat oven to 350F
Grease a 9x13 baking pan very well. Pour the melted butter into the pan.
In a medium bowl, whisk together the flour, salt, baking powder and 1 cup sugar.
Add the milk and stir until combined. Pour over the melted butter. Do Not Stir.
Sprinkle the berries over the batter. Do not stir. Cover with the remaining sugar. Do not stir. Bake about 1 and 15 minutes until the middle is set and the edges are crispy. Sprinkle with powdered sugar. link
What’s for dinner at your house?