This marionberry crisp recipe is featured in Food Traveler 2019, an annual special publication inside our July/August 2019 issue of Northwest Travel & Life.
Donna Riani, the Lincoln City Culinary Center manager, considers marionberries to be the Rolls Royce of blackberries. She shares her recipe for a Pacific Northwest classic: Marionberry Crisp. This juicy and highly-flavored crisp becomes thicker upon cooling. If you’re so inclined, top it with a scoop of vanilla ice cream.
½ cup granulated sugar
½ cup brown sugar
2¼ cups flour, divided
8 oz. unsalted butter
½ tsp. cinnamon
6 cups fresh or 2 lbs. frozen marionberries
1. Preheat oven to 350 degrees.
2. Combine sugars, 2 cups flour, butter and cinnamon. Rub together until the fat is thoroughly blended in and the mixture is crumbly (can do in food processor).
3. Place berries in bottom of 8×8-inch baking dish and toss with remaining ¼ cup flour. Sprinkle crumb mixture evenly over fruit.
4. Bake for 35-40 minutes or until golden brown (takes longer if berries are frozen). Note: Can also be made in 6 oz. ramekins. Makes 10 individual servings.