Marionberry Cobbler

Since I have a ton of fresh berries, a decimated larder, and not much money for cake fixings til after my paycheck, I made a Marionberry Cobbler last night. I don’t regret it for a moment. I am definitely of the no crust, biscuits/dumplings on top school of cobblers, as you can see. Since I couldn’t get a hold of my aunt for her fantastic cobbler recipe, I made this one I found at the Food Network site. I didn’t have any dark rum, so left it out, and it was delicious regardless. Don’t worry about cornmeal if you have none; it’s not essential. I might use buttermilk instead of regular milk next time—we’ll see. As it was, it works beautifully. Topped with Tillamook French Vanilla Ice Cream, it was a perfect summer dessert.

berry goo in buttered dish

topped with biscuit dough

finished cobbler

dished up with vanilla ice cream