Marionberry Cobbler

Ingredients

• 1 tbsp unsalted butter – softened (for greasing the baking dish)
• 6 cups marionberries
• 0.75 cups granulated sugar – for filling
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1.5 cups all-purpose flour
• 2 tbsp granulated sugar – for topping dough
• 1.5 tsp baking powder
• 0.5 tsp kosher salt
• 6 tbsp unsalted butter – cold, cut into small cubes
• 0.75 cups whole milk – cold
• vanilla ice cream – for serving (optional)

Instructions

1. Heat the oven to 400°F. Grease a 2-quart (about 9-inch square) baking dish with the softened butter.
2. In a large bowl, gently toss the marionberries with the granulated sugar for filling, cornstarch, and lemon juice until evenly coated. Scrape the mixture into the prepared dish and spread in an even layer.
3. In another bowl, whisk the flour, granulated sugar for topping, baking powder, and salt. Cut in the cold butter cubes with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter.
4. Add the cold milk and stir just until a thick, scoopable dough forms; do not overmix.
5. Drop 8–10 heaping spoonfuls of dough over the berries, leaving small gaps for steam to escape. Set the dish on a rimmed baking sheet to catch any drips.
6. Bake until the topping is deep golden and the berry juices are bubbling thickly at the center, 40–45 minutes. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
7. Cool 15 minutes to let the juices thicken. Serve warm with vanilla ice cream (for serving), if desired.