Marionberry Crisp is one of the best summertime desserts. Especially with a little cinnamon that will have guests guessing what the secret ingredient is.
*This is a sponsored post on behalf of the Utah Dairy Council
I had to look up a la mode. No joke. It just happened. I know what it is, I just couldn’t remember if it was ala mode, or a la mode. Which is quite silly considering that ala mode doesn’t make any sense at all. I think it’s one of those mind blips, ya know like when you suddenly can’t remember how to spell the simplest word, “peel, peal, piel, stupid banana spell your own word!”
I grew up on crisps and cobblers. They were one of our favorite things that Mom would make for us. (Pardon the old pictures) Kind of like this dutch oven peach crisp or cobbler. (Haha, food bloggers remember when we used to take pictures really close up of our food and you couldn’t even tell what it was or left our kitchen lights on and used a flash so food looked unappetizing. Welcome to those the old posts. yay!) In fact, we had a lot of dutch oven food growing up. It was a summer tradition to go camping and dutch oven was our favorite way to eat.
Anyway, we loved being outdoors, running around in the mountains all day, playing in the river and then having a big ol’ campfire where yes, we sang camp songs (Three Sharp toothed buzzards, I’m a Villain, The Other Day I Met a Bear and so on) and roasted marshmallows. But the best part was always whatever Mom whipped up in the dutch ovens, or occasionally the reflector ovens. Dude, my mom is a pro. We even had lashed together trees to make our own kitchen and bathroom areas.
One year we went camping on horseback. First, I learned I was getting increasingly more allergic to horses, second we all learned that the Oregon mountains had really scary cliffs that the horses would slip on, jump logs and get spooked in, oh and swift rivers that we would have to ride horses across with our legs in the water it was so deep. Then, once we got to camp we unloaded the mules and were left by our guides to survive for a week. I don’t know if I ever could have prepared for that trip like mom did, but it was amazing. If it wasn’t for the horses I’d do it again. It was so peaceful and beautiful. And all we had were each other. I wish we could experience it again.
Anyway, the point is, this cobbler is an heirloom recipe. It’s been around forever and will continue through the generations as I pass it along to my children and teach them about taking time to just be together as a family without distractions. And it happens to be incredibly delicious and there’s a few secrets to it that you’ll have to read through the recipe to discover.
What is a Marionberry?
Marion blackberry, marketed as marionberry, is a blackberry that is a cross between the ‘Chehalem’ and ‘Olallie’ blackberries.
It was developed in Marion County, Oregon.
The marionberry is a little tart but is larger, sweeter and juicier than the ‘Evergreen’ blackberry.
Are Marionberries Good For You?
Marionberries contain high levels of Vitamin C.
They also containg antioxidants that help promote circulatory health, and fight against cancer.
What Is A Crisp?
A crisp is a type of American dessert, usually consisting of a type of fruit, baked with a crispy topping.
The topping usually consists of butter, flour, oats, brown sugar and usually spices such as cinnamon and/or nutmeg.
Marionberry Crisp a la Mode
Marionberry Crisp a la Mode
For the Filling
- 8 Cups Marionberries fresh or frozen
- 1/2 Apple Granny Smith, grated
- 1/2 Cup Sugar
- 2 Tablespoons Flour
- 1/2 Teaspoon Cinnamon Saigon
For the Topping
- 1 Cup Flour
- 3/4 Cup Butter unsalted
- 1 1/2 Cups Rolled Oats Old Fashioned, quick works fine too-and we prefer Quaker Oats
- 1 1/2 cups Brown Sugar
- 1 Pinch salt
- Ice Cream for serving-we use Tillamook
- Heat the oven to 350 degrees.
- In a bowl, mix together the berries, apple, sugar and flour.
- Pour into two tart dishes, or an 8x8" baking dish.
- In a large bowl, combine the flour, oats, sugar, salt and mix to combine thoroughly.
- Add the butter and using a pastry cutter, cut it into the mixture.
- Then, use your hands to gently squeeze and mix the topping until it all comes together when you squeeze it in the palm of your hand.
- Bake at 350 for 20-30 minutes or until golden on top.
- Serve with ice cream