Marionberry Tips
Marionberries are unique to Oregon –
a berry that’s as sweet as a raspberry, but as tangy as a blackberry. A wonderful choice when you want something different.

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Recipes courtesy of Gingerich Farms

Cobbler:
4 cups fresh or frozen marionberries and their juice
2 tbsp all-purpose flour
2 tbsp unsalted butter
3/4 cup granulated sugar
2 tsp fresh sqeezed lemon juice

Biscuit Topping
1 1/2 cups all-purpose flour
1/4 tsp baking soda
4 tbsp unsalted butter
1 tsp baking powder
1 tbsp granulated sugar
1 cup buttermilk

Heat oven to 350 degrees. In a large bowl, combine marionberries and their juice, sugar, flour and lemon juice. Gently toss the berries to combine with the other ingredients. Spoon the berry mixture into a deep 8" square ceramic baking dish. Bake for 20 minutes. As the berry mixture is baking, prepare the biscuit topping.

In a food processor, add the flour, baking powder, soda and sugar and process to combine. Add the butter to the flour mixture and process until the butter is the size of small peas. With the processor running, add enough of the buttermilk to make a moist dough.

Remove the berry mixture from the oven. Keep the oven turned to 350 degrees. Drop large spoonfuls of the dough onto the top of the berry mixture. Return the cobbler to the oven and bake for 20 minutes. Remove the cobbler from the oven and let it cool on a rack until it is just warm. Serve with vanilla ice cream. Serves: 4.