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You might think you need to put the berries in the bottom of the baking dish and add the batter on top of them. Wrong!
The batter goes in the bottom, but while baking you can see it rise and the berries will end up being under that beautiful crust. My kids love to watch that happen! If you’d like a “thicker” cobbler, you can add less water than mentioned. Feel free to also adjust the amount of sugar – for me, the recipe is perfect as is!
1 cup Domino granulated sugar
4 Tbsp Land O’ Lakes butter
1 cup McArthur milk
2 cups Gold Medal flour
4 teaspoons baking powder
1 teaspoon salt
3 cups marionberries (or your favorite kind of berries)
1 1⁄2 cups Domino granulated sugar
3 Tbsp Land O’ Lakes butter
2 1⁄2 cups boiling water
Cream butter and sugar together, then add milk on slow speed.
Sift dry ingredients together and add to wet a couple of tablespoon at a time, until smooth.
Batter should be very thick paste, turn out into greased 13 x 9 x 2 inch pan, put berries on top of batter, sprinkle with remaining 1 1/2 cups sugar, and pour 2 1/2 cups boiling water over top, dot with remaining 3 tbsp butter.
Bake at 425°F for 30 minutes or until golden brown.
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Quick tip: If using frozen berries, add 3-5 minutes more cooking time.