A summer dessert favorite! You can't go wrong with this simple Crockpot Blackberry Cobbler Recipe! So easy and comes out amazing! Plus gluten free & dairy free variations.

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3 cups marionberries 1 cup berries 1¼ cups sugar 1 Tbsp. tapioca 3½ Tbsp. flour ½ tsp. cinnamon Steps Mix and fill piecrust, apply top, seal edges, brush with milk and sprinkle with sugar. Bake at 450 degrees for 10minutes then turn down to 350 for 40 minutes. This content is from the Marionberry Recipes collection.

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Vanilla bean cupcake with berrysuprise, and marion berry-lavender buttercream frosting

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Triple Berry Curd - perfect spooned on scones, biscuits, or muffins. It's also a great filling for cupcakes, cakes and tarts. Yum!

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