Ingredients (Serves 6–8)

Prepare filling
In a mixing bowl, toss:

• 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

Spread evenly in a buttered 9×9 baking dish.

Make topping
In a separate bowl, whisk together:

• 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

With fingertips or a pastry cutter, cut in until mixture is crumbly:

• 6 tbsp cold unsalted butter, cubed

Stir in until just combined

• ¾ cup buttermilk (or plant-based milk + 1 tsp vinegar)

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.

Adapted from Marionberry & Hazelnut Cobbler from Heceta Lighthouse Bed & Breakfast in Yachats, Oregon