Marionberry & Hazelnut Cobbler

From Heceta Lighthouse Bed & Breakfast in Yachats, Oregon

Here is a delicious dessert recipe inspired by the Heceta Lighthouse Bed and Breakfast's coastal setting and bounty. Marionberries are an Oregon specialty - a juicy, tart cousin of the blackberry (which you could also use for an easy swap).

Ingredients (Serves 6–8)

For the filling:

4 cups fresh or frozen marionberries (or substitute blackberries)
½ cup sugar (adjust to berry sweetness)
2 tbsp cornstarch
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract

For the hazelnut biscuit topping:
1 ½ cups all-purpose flour
½ cup toasted hazelnuts, finely chopped
2 tbsp sugar
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
6 tbsp cold unsalted butter, cubed
¾ cup buttermilk (or plant-based milk + 1 tsp vinegar)

Instructions

Prepare filling
In a mixing bowl, toss marionberries with sugar, cornstarch, lemon juice, zest, and vanilla. Spread evenly in a buttered 9x9 baking dish.

Make topping
In a separate bowl, whisk together flour, hazelnuts, sugar, baking powder, baking soda, and salt. Cut in butter with fingertips or a pastry cutter until mixture is crumbly. Stir in buttermilk until just combined.

Assemble
Drop spoonfuls of the dough over the berry mixture, leaving some gaps for bubbling fruit.

Bake
Bake at 375°F (190°C) for 35–40 minutes, until topping is golden brown and filling is bubbling.

Serve
Spoon into bowls and serve warm, ideally with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.

Filed in: Appetizers & Snacks, Breakfasts, Christmas, Desserts, Vegetarian