Marrionberry Cobbler (Gluten-Free)

This Marrionberry Cobbler celebrates a berry with deep roots in the Pacific Northwest. Developed in Oregon in the 1950s, the Marrionberry is a cross between Chehalem and Olallie blackberries, prized for its rich, complex flavor. Often called the “Cabernet of Blackberries,” it brings a perfect balance of sweet and tart to this warm, comforting cobbler.

Best of all, this recipe is completely gluten-free, featuring Inspiration Baking's signature cobbler topping made with their "Inspiration-Baking All-Purpose Flour Blend. It's simple, delicious, and perfect for sharing.

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SERVINGS: 6-8

PREP TIME: 20 MIN

COOK TIME: 55 MIN

COOLING TIME: 10 MIN

TOTAL TIME: 1 HRS 25 MIN

INGREDIENTS

Marrionberry Filling

• 4 1/2 Cups Marrionberry's (fresh or frozen)

• 1/2 Cup Granulated Sugar

• 2 Tablespoons lemon juice (fresh)

Berry Thickener

• 2 Tablespoons granulated sugar

• 3 Tablespoons cornstarch

Cobbler Topping

• 2 Cup "Inspiration Bakery-All Purpose Flour Blend

• 1/2 Cup shortening (see notes below), softened butter or margarine

• 1/3 Cup + 1 tablespoon Heavy Whipping Cream or Milk of Your Choice (unflavored)

• 1 Whole egg

• 1/2 Teaspoon vanilla extract

• 1 1/2 Teaspoon apple cider vinegar

  Cinnamon-Sugar Sprinkle

• 1/2 Teaspoon ground cinnamon

• 1 Tablespoon granulated sugar

DIRECTIONS

Prepare Berry Mixture

1. Preheat oven to 350°F

2. In a bowl mix berries and granulated sugar together. If using frozen berries include any juice.

3. In a small bowl, prepare you thickener. Whisk together sugar and cornstarch. Pour over berry's. Stir until evenly mixed.

4. Place berry mixture into a 9x9-Inch baking pan (you can also use a round 9-inch pan)

5. Pour your berry mixture into your 9" by 9" baking pan. Use your rubber spatula to clean the bowl out into the pan. Spread the mixture evenly

Pie-Crust Topping

1. In a bowl add the All-Purpose Flour Blend

2. With a pastry cutter or fork, cut in the shortening, butter or margarine until pea size pieces form. Do not over blend. It should be somewhat crumbly.

3. In a separate bowl, whisk the wet ingredients together.

4. Pour your wet mixture over the dry pie crust mixture. With a spoon, fold into dry ingredients until moist. You may need a little more whipping cream if the mixture is dry. Add a Tablespoon at a time.

5. Use a spoon to scoop out pie dough and drop random dollops of the dough over the top of the berry mixture. You should be able to see the berry mixture between the dollops. Use up all the pie crust dough.

6. In a small bowl or cup, blend the cinnamon-sugar mixture together. When done, sprinkle the mixture over the top of the dough.

7. Place the Marrionberry Cobbler in the oven and bake for 50-55 minutes, until the berry mixture bubbles up and the crust is a light brown.

8. Remove and let rest for 10 minutes. Serve warm with ice cream, whipped cream, or a whipped cream substitute.

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NOTES:

• I use Palm Oil Shortening. If using a vegetable shortening, use about 1 Tablespoon less shortening. Do not use coconut oil for this recipe.

• You can also roll the pie dough out. Cut into strips and place over the top of the berry mixture.

• You can use this same recipe to make a mixed berry cobbler.