Oregon Marion Berry Cobbler Recipes

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:

• Melt butter in a bowl in the microwave or stovetop
• Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk and mix well.
• Pour in melted butter and whisk it all well together
• Butter a 8 x 8 inch baking dish
• Now rinse and pat dry the berries
• Pour the batter into the buttered baking dish
• Sprinkle berries over the top of the batter; distributing evenly
• Sprinkle ¼ cup sugar over the top
• Bake in the oven at 350 degrees F for 45- 60 minutes, or until golden and bubbly
• If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it's done.

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.