Thursday, July 29, 2010

Recipe of the Week: Marionberry Cobbler

There are only a handful of areas in the world where caneberries thrive and Oregon's Willamette Valley, known as the Caneberry Capitol of the World, offers the most favorable of all climates.

Our moist spring rains, and summers that are warm in the daytime and cool at night, provide just the right conditions to produce berries that are sweet and plump. The berry's taste is distinctively sweet, yet has a mildly tart and lasting flavor. It has a serious following among berry aficionados, and is one of the most popular souvenirs purchased by visitors to the Willamette Valley. Gifts of Marionberry jams and syrups have been offered to lure potential football players to the University of Oregon (I think that last comment might be a joke of some sort).

This cobbler recipe has been floating around my family for years. Growing up, I fondly remember my great-grandma Cavey making her cobblers on a regular basis.


Marionberry Cobbler

1 quart marionberries (you could also make this cobbler with 1 quart of any summertime fruit)
3 tablespoons water
1 cup flour
1 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
3 teaspoons melted butter
1/2 cup cold water


Preheat oven to 350.

In a saucepan, add 3 tablespoons water and berries and cook on medium low heat for 10 minutes (berries will begin to breakdown). After 10 minutes, increase temperature slowly and bring to a boil.

Sift together, flour, sugar, salt and baking powder then add melted butter. Stir in cold water and mix together. Pour batter into 8 inch square baking dish.

Add boiling berry mixture on top of batter and bake for 20-30 minutes. Serve warm with gigantic scoop of vanilla ice cream on top!

Image courtesy of Google Images
Recipe courtesy of my Pop. Thanks for keeping the family recipes alive so I can share them with the world!