Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Marionberries

  2. 1 teaspoon 5ml Lemon zest

  3. 1 1/2 cups 297g / 10oz Granulated sugar

  4. 1/4 cup 40g / 1.4oz Brown sugar - (packed)

  5. 1 teaspoon 5ml Cinnamon

  6. 1 1/2 tablespoons 22ml Cornstarch

  7. 1 tablespoon 15ml Dark rum Biscuit Topping

  8. 5 tablespoons 75ml Cold unsalted butter

  9. 1 cup 62g / 2 1/5oz All purpose flour

  10. 2 tablespoons 30ml Yellow cornmeal

  11. 2 tablespoons 30ml Sugar

  12. 1 1/2 teaspoons 7 1/2ml Baking powder

  13. 1/2 teaspoon 2 1/2ml Salt

  14. 1/2 cup 118ml Milk

  15. 1/2 teaspoon 2 1/2ml Vanilla Accompaniment Vanilla ice cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 375 degrees. Butter a shallow 2-quart baking dish. In a bowl toss the berries with the remaining filling ingredients and spread evenly in the baking dish. Make the topping: Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms a dough. Drop topping by rounded tablespoons onto berry filling (do not completely cover it) and bake in middle of oven 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly. Serve cobbler warm with ice cream. This recipe yields 8 servings.


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