How to Make Marionberry Cobbler for Labor Day

The Marionberry Cobbler, especially when served on top of vanilla ice cream, is a classic American dessert. Around for decades, the Marionberry Cobbler became a Labor Day dessert around the middle of the 20th century and has since then been a staple on many American tables on that day. If you've never made Marionberry Cobbler before, the process is simple and straightforward and even a beginner cook can achieve tremendous success.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/4 tsp nutmeg (optional)
• 6 cups marionberries (fresh or frozen work well)
• 2 tbsp. all-purpose flour or cornstarch
• 1 1/2 tsp. baking powder
• 1/2 cup butter
• 2 tbsp. unsalted butter
• 1 cup flour
• 1/2 cup milk or buttermilk
• 1/2 cup sugar
• Vanilla ice cream
• 1 tbsp. lemon juice (fresh or from concentrate)
• 1 cup sugar

1. Make the berry mixture by combining 6 cups of marionberries with 1 cup of sugar, 1 tbsp. of lemon juice and 2 tbsp. of flour. Mix the ingredients together gently so the berries maintain their shape.

2. Transfer the berry mixture to an 8-inch deep dish and bake at 350 degrees F for 20 minutes or until the mix starts to bubble.

3. Mix 1/2 cup of butter and 1/2 cup of sugar in a small bowl. You can add 1 cup of flour, 1 1/2 tsp. of baking soda and 1/2 cup of milk in a different bowl.

4. Combine both mixtures until you get a hard, but moist, ball of dough.

5. Take the berry mixture from the oven and let it cool for a few minutes. Spoon the topping over the berries without pressing or moving the batter around too much.

6. Return to the oven and bake for 20 more minutes or until the cobbler turns golden.

7. Serve warm with vanilla ice cream.

Tips & Warnings

• If marionberries are all out of season by the time Labor Day weekend rolls around, you can replace them with blackberries, which are close in texture and flavor. This recipe also works well with raspberries or blueberries.
• Marionberry cobbler should be served warm. If you make it in advance, you can warm it up by putting it in the microwave.
• Use a food processor if you have a hard time getting the cobbler to mix properly.
• If you are using fresh or canned marionberries, don't discard the juice. Instead, use it to replace part of the milk in the recipe.
• For a complete Labor Day tradition, make apple cider to serve along with the cobbler.
• Marionberry cobbler doesn't freeze well, but you can keep it in the refrigerator for up to seven days.