Marionberry Cobbler

This cobbler seems to get better and better, so you could make this even as much as a day before you plan to serve it. Made with Pamela’s Baking & Pancake Mix.



    • 2 lb. frozen Marion berries, thawed and all juice reserved
    • 2 TBSP butter
    • ¾ cup water
    • 1½ cup sugar
    • 3 TBSP cornstarch
    • 2 cups Pamela's Pancake & Baking Mix
    • ¼ tsp salt
    • ¾ cup sugar
    • 3 TBSP soft butter
    • 1⅓ cup milk

    Pre-heat to 350°.

    Using 1 TBSP of the butter, grease a 9 x 13" baking dish.


    Heat the water, and additional 1 TBSP of butter, to a boil. Add Marion berries and all the juice. Let it come to a boil again. Mix cornstarch and sugar, sift together, add to simmering berries, and stir well. Simmer on low heat while making cake batter.


    Mix salt and Pamela's Baking & Pancake Mix. Cream together softened butter and sugar. Add half the milk, mixing well, then half baking mix, mixing well. Repeat. Pour cake batter into well greased baking pan. Spread evenly in the pan. Spoon hot berry mixture over the top of the cake batter, trying to distribute evenly.

    Bake for 50 minutes, or until dark golden brown. Cool on a rack. Serve with a dollop of whip cream or vanilla ice cream.

    © Pamela's Products, Inc.

Customer Reviews

Based on 14 reviews

I made this using wild blackberries (dewberries) and it was the best cobbler I've ever eaten. I literally scraped the last morsels from the dish. The cake-like quality of the cobbler was really nice and complimented the texture of the berries.


The only reason I gave four stars instead of five is that the recipe as written would’ve been way too sweet with the amount of sugar specified. I made this today using two pounds of sweet Bing cherries (pitted). I reduced the sugar to just 1/2 cup with the fruit and 1/2 cup in the batter (also substituted arrowroot flour for the cornstarch, and increased the water to one cup). Result: Outstanding! Plenty sweet enough, both with and without vanilla ice cream on top


LOVED IT. I used it as the base recipe. I used about 4 cups sliced fresh plums (5 cups would probably be better) with brown sugar to taste, and 2TBS orange juice concentrate added a little cinnamon. I probably was just a little shy on the cornstarch. MAGIC the fruit sank. The top is a little softer than I like so I mixed about 1 TBS butter and 2 TBS brown sugar, drizzled over the top and reheated in a 400degree oven. It crisped nicely. Otherwise it gets a little pudding like.. It became candy on top. Yum!. Yes very sweet but we loved it.

Great recipe!

I used cherries instead and boiled the sugar, cornstarch, water, butter mix-with out the cherries, added them later but I didn’t want to cook them twice. I also reduced the sugar to a little less than 3/4 cup. It was so delicious, and easy! It did bake in 45 minutes!! I love how Pamela’s Pancake and Baking Mix is so versatile!!


I made this cobbler for my son-in-law who is gluten and dairy
Allergic. He was so impressed and the whole family had difficulty not eating the whole cobbler.
It was great the next day and I couldn’t hold them back after that it was gone. Absolutely delicious.