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Farmhouse Marionberry Cobbler Recipe

Farmhouse Marionberry Cobbler

Serves 6 to 8

This recipe was developed by Jerilyn Brusseau and used with permission. Jerilyn is co-creator of the Cinnabon and a recipe writer for Cairnspring Mills.

Ingredients:

  • Fruit Filling:
  • 6 cups fresh or frozen marionberries or 3 cups each marionberries and chopped peaches
  • 1/2 cup granulated sugar
  • 1 teaspoon ground Saigon cinnamon
  • Sauce:
  • 3 tablespoons cornstarch
  • 1/2 cup honey
  • 1 cup apple juice
  • Reserved berry juice
  • Topping:
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • OPTIONAL:
  • Heavy whipping cream or vanilla ice cream

Directions:

  1. Filling and Sauce:
  2. 1. Combine fruit, sugar, and cinnamon in a large bowl. Set aside one hour. Drain and reserve juice.
  3. 2. Place honey and cornstarch in small saucepan. Slowly whisk into a smooth paste. Gradually add apple juice plus one cup reserved fruit juice.
  4. 3. Cook over low heat, stirring constantly, until thick and clear, 4 to 6 minutes.
  5. 4. Stir berries into thickened sauce. Pour into 9-inch oval cobbler dish or 11 x 7-inch baking dish.
  6. Topping:
  7. 1. Preheat oven to 375°F.
  8. 2. In a small bowl, whip butter and sugar until fluffy. Add egg and beat again until fluffy and light.
  9. 3. Stir in flour and baking powder. Beat until well blended.
  10. 4. Scoop topping in 1-inch dollops over prepared fruit. Dollops should barely touch. Sprinkle lightly with cinnamon and sugar.
  11. 5. Bake 40 to 50 minutes in preheated oven until topping is nicely browned and fruit juice is bubbling. Remove from oven. Cool slightly. Serve with heavy cream or ice cream.

Nutrition:

Amount Per Serving (based on 8 servings)
Calories: 410
Fat: 12 g
Saturated Fat: 8 g
Cholesterol: 55 mg
Sodium: 135 mg
Carbohydrates: 72 g
Fiber: 3 g
Sugar: 56 g
Protein: 5 g
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