Marionberry Cobbler
This is an easy cobbler. The dough cooks up around the berries. Of course, if marionberries aren't available, substitute or combine these berries for a mixed-berry cobbler: blackberries, raspberries, cloudberries, dewberries, wineberries, elderberries, or mulberries. Persimmon Crumble Ice Cream would be delectable with this dessert.
INGREDIENTS | SERVES 8
- ½ cup (1 stick) unsalted butter
- 1½ cups flour
- 1½ cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup half-and-half
- 4 cups marionberries
- ½ cup brown sugar
Preheat oven to 350°F.
Melt the butter in a 9″ × 13″ baking dish.
Sift the flour, sugar, baking powder, and salt in a bowl. Add the half-and-half and stir together.
Pour batter over the butter in the baking dish, but do not stir.
Combine berries and brown sugar and evenly distribute over the batter.
Bake for about 30 to 40 minutes or until a knife inserted into the center of the cake comes out clean.
Brown Sugar
Ever get confused or wonder why some recipes call for light brown sugar and others call for dark? It is merely a matter of taste. The lighter brown sugar gives a lighter molasses flavor, and the dark brown sugar has a more robust molasses flavor.
