Marionberry Cobbler Cast Iron Skillet Recipe

Marrionberries are a special berry that you can find in Oregon that are a cross between raspberries and blackberries.  Since we moved to the Pacific Northwest we have learned about new foods and flavors.  We tried marrionberry cobbler first at Moe's in Newport, Oregon and decided to try to make some ourselves.  It has taken some experimentation but we finally came up with the perfect recipe to use frozen marrionberries (you could try a mix of half blackberries and half raspberries if you can't find marrionberries for the same flavor).  If you are using fresh be sure to just coat the bottom of the skillet otherwise you will have overflow issues- 1- 1/2 pints of fresh berries will do the trick.

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Marionberry Cobbler

10 inch cast iron skillet (be sure to oil it first)

Berry part: (adapted from: http://www.myrecipes.com/recipe/simple-berry-skillet-cobbler)

1 (10-ounce) package frozen marionberries

1/2 c brown sugar (firmly packed)

1 tablespoon all-purpose flour

2 tablespoons fresh lemon juice

1/2 teaspoon cinnamon

Cobbler: (from my sister-in-law Pam’s Peach Crisp recipe-doubled)

2 c flour

1 ½ c sugar

1 tsp. salt

2 tsp baking powder

2 egg

2/3 c melted butter

Put all cobbler ingredients (except melted butter) in to a food processor and pulse a few times to mix.  Mix all marionberry ingredients in a bowl.  Place berries mixture in cast iron.  Put cobbler over top and then pat down gently.  Cook in 350 degree oven for 40 minutes.

Serve with a scoop of vanilla ice cream or even better serve with a scoop of Talenti Caramel Cookie Crunch (trust me on this one!).