YACHATS MARIONBERRY COBBLER
My version is intentionally simple—the sort of dessert you can put together after a day spent walking coastal trails or picking berries. Marionberries are tossed with lemon and just a whisper of ginger. Vanilla and brown sugar add warmth and caramel flavor to the cobbler, while a sprinkle of coarse sugar gives the top a little crunch. No fancy presentation required. Just cobbler, ice cream and, preferably somewhere nearby, the sound of the Pacific.
Ingredients
Berry layer
- - 4 cups fresh Marionberries
- or blackberries — frozen work beautifully too
- - ¼ cup granulated sugar
- - 1 tablespoon lemon juice
- - 1 tablespoon cornstarch
- - ¼ teaspoon ground ginger
- - Pinch of salt
Cobbler
- - 1 cup all-purpose flour
- - 2 teaspoons baking powder
- - ¼ teaspoon salt
- - ½ cup packed light brown sugar
- - ¾ cup whole milk
- - 6 tablespoons butter melted
- - 1 teaspoon vanilla
For serving
- - Tillamook Old-Fashioned Vanilla Ice Cream
Instructions
- Heat oven to 350°F and lightly butter an 8- or 9-inch square baking dish.
- Gently toss the Marionberries with the sugar, lemon juice, cornstarch, ginger and salt.
- Whisk together flour, baking powder, salt and brown sugar. Stir in milk, melted butter and vanilla just until smooth. Spread the batter into the baking dish and spoon the berries and their juices evenly over the top. Don't stir them in.
- Bake about 45–55 minutes, until bubbling around the edges and deeply golden on top. Let it rest 10–15 minutes, then serve warm with a generous scoop of Tillamook vanilla.
Notes
For a special Drift Inn style finishing touch.....Sprinkle 1 tablespoon of coarse sugar over the batter just before baking. You'd get little sparkling, slightly crunchy patches against that soft cobbler. That's especially nice when the vanilla ice cream starts melting into it.