Brusseau's Marionberry Cobbler

Nothing says "SUMMER" better than this delicious cobbler. Marionberries, originally developed in Oregon, are beloved all over the West Coast for their superior flavor, and combined with peaches, they make this luscious dessert a festive indulgence. The buttery, cake-like topping mixed with our Skagit 1109 flour is light and tender. In a pinch, substitute marionberries with blackberries.

Jerilyn Brusseau

Prep Time

1 hour 20 minutes

Bake Time

40-50 minutes

Total Time

2 hours

Yield

One cobbler

Varietal

Ingredients:

For the fruit filling:

6 cups (680g) fresh or frozen marionberries (or 3 cups marionberries (340g) + 3 cups (340g) fresh peaches, sliced)

½ cup (84g) sugar, granulated white

1 teaspoon (6g) Saigon cinnamon (or use your favorite cinnamon)

For the sauce:

3 tablespoons (22.5g) cornstarch

½ cup (170h) honey

1 cup (230g) reserved berry juice

1 cup (230g) apple juice'

For the topping:

½ cup (113g) unsalted butter, at room temperature

½ cup (84g) sugar, granulated white

1 large egg

1 cup (143g) organic Skagit 1109 flour, measured using the "dip and sweep" method (See Baker's Notes)

½ teaspoon (2g) baking powder

2 tablespoons (26g) sugar, granulated white

½ teaspoon Saigon cinnamon (or use your favorite cinnamon)

Baker's Notes:

To measure the flour using the "dip and sweep" method, lightly stir the flour, then dip the measuring cup into the flour and gently sweep off the excess with a metal spatula or the back of your hand.

Instructions:

To make the filling:

  1. Combine marionberries, sugar and cinnamon (or marionberries and sliced peaches).
  2. Set aside for one hour, then drain and reserve juice.

To make the sauce:

  1. Place honey and cornstarch in a saucepan. Slowly whisk to a smooth paste.
  2. Gradually add apple juice plus one cup of reserved fruit juice.
  3. Cook over low heat, stirring constantly, until thick and clear, 4-6 minutes.
  4. Stir the berries (or berries and peaches) into the thickened sauce. Pour into an oval cobbler dish or 9" x 13" baking dish.

To make the topping:

  1. Preheat the oven to 375°F.
  2. In a small bowl, using a whisk or an immersion blender fitted with a whisk attachment, whip the butter and sugar until fluffy.
  3. Add the egg and beat again until fluffy and light.
  4. Stir in Skagit 1109 flour and baking powder and beat until well blended.
  5. Scoop the topping in 1-1.5" dollops over the prepared fruit. The dollops should barely touch.
  6. Sprinkle lightly with cinnamon and sugar.
  7. Bake for 40-50 minutes at 375°F until nicely browned and fruit juice is bubbling.
  8. Remove from the oven and cool slightly.
  9. Serve with heavy cream or ice cream.

Baker's Notes:

To measure the flour using the "dip and sweep" method, lightly stir the flour, then dip the measuring cup into the flour and gently sweep off the excess with a metal spatula or the back of your hand.

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