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Oregon Marionberry Cobbler
This recipe came from one of our neighbors in Central Oregon. It is great with local marionberries from the Northwest or with blackberries, boysenberries, raspberries or blueberries.
Preheat oven to 350 degrees. Butter 11 x 7-inch (2-quart) baking dish.
Topping: Mix butter and sugar in food processor until light and fluffy. Add flour, baking soda, salt and milk. Mix to combine. Batter should be stiff.
Filling: Gently toss berries with sugar, cornstarch, nutmeg and lemon juice. Pour into baking dish; dot top with slices of butter. Spoon topping over berries. They will not be completely covered. Bake for 40 minutes until pastry is golden and filling bubbling. Serve warm with ice cream!!
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