My mom went berry picking, and brought me blueberries, marionberries, and blackberries. I really like my blueberry crisp recipe, so I made a couple of minor changes, and made this marionberry cobbler. It turned out really good, so I thought I'd share the recipe changes as well as a few pictures. I prefer the other recipe for blueberries, but this recipe would work great with any other kind of berries.
Lightly grease all sides of your baking dish, and spread the berries out to cover the bottom of the dish. If you are using frozen berries, thaw them in cold water and drain them before placing them in the dish. (9x9" is the best, but you can use any size. A 9x13" seems to be just a bit too big for my liking, but will still work).
In a saucepan, combine the sugar, cornstarch, water, and lemon juice. Cook and stir it constantly, over medium heat, until it is thick and clear (it will start to bubble). Turn off the stove, and stir in the vanilla.
Pour the hot syrup over the berries.
Stir to them together. The berries won't be covered completely, but make sure the sauce is evenly distributed throughout the pan.
In a separate bowl, combine the flour, oats, brown sugar, and cinnamon.
Add the melted butter to the bowl of dry ingredients.
Mix it until it's nice and crumbly.Sprinkle the crumble evenly over the top of the berries.
Do not stir it! It will settle and mix well when it's baking!
Sorry to shout.
Bake it immediately, so the syrup doesn't soak into the crumble. At 350*, 32-35 minutes should do it.
Enjoy the fragrance. I could bake this everyday just to have the aroma fill my kitchen.
I was an airhead, and forgot to take a picture of the finished product, so this is a picture of the blueberry one. I just wanted you to see what it looks like when it's baked. It's best if you let it set for at least 30 minutes to let the sauce thicken. If you absolutely can not wait that long, you can eat it sooner. We won't tell. It's fabulous with some vanilla ice cream on top.
5 cups fresh or frozen berries
1 cup sugar
2 Tbl. corn starch
1 cup + 2 Tbl. water
1 Tbl. lemon juice
1/2 tsp. vanilla
1 cup flour
3/4 cups rolled oats
1 cup brown sugar
1 1/2 tsp. cinnamon
1/2 cup butter, melted (no substitutes!)
1. Preheat oven to 350*
2. Lightly grease 9x9" baking dish, and spread the berries in the bottom of the dish.
3. In a saucepan, combine the sugar, cornstarch, water, and lemon juice. Cook and stir constantly, over medium heat, until thick and clear (it will start to bubble). Remove from heat and stir in the vanilla.
4. Pour the hot syrup over the berries, and stir to cover evenly.
5. In a separate bowl, combine the flour, oats, brown sugar, and cinnamon.
6. Add the melted butter to the bowl of dry ingredients, and mix until crumbly.
7. Sprinkle the crumble evenly over the top of the berries. (Do not stir! It will settle and mix well when baking.)
8. Bake for 32-35 minutes, or until the berry mixture bubbles through the topping, and the topping is golden brown.
9. Let stand for at least 30 minutes before serving.
10. Top with vanilla ice cream. Enjoy!