Marionberry Cobbler (Ruth Nisly)

From Fox Hollow Favorites.

Recipe
Filling:
3 lb. frozen berries (3 C. per lb.)
1.5 cup granulated sugar
3/4 cup all-purpose flour
1.5 tsp cinnamon

Bottom Crust:
3 cup all-purpose flour
3/4 cup powdered sugar
3/4 cup cold butter (unsalted)

Strudel-type Topping:
3 cup all-purpose flour (or 2 for 9x9 pan)
1.5 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1.5 tsp. salt
1 1/8 tsp orange rind, grated
1/4 lb. butter (unsalted)
6 Tbsp. milk
1 1/8 tsp vanilla

Mix all ingredients for the bottom crust in a mixing bowl on low speed. Add the butter in small pieces and mix until fine crumbs. Using your hands, press the crumbs into the bottom of a 7x11 inch jellyroll pan to form a crust. Bake the crust at 325° for about 10 minutes, until lightly browned. Let cool a little bit.

Mix all ingredients for the filling together in a bowl. Toss the berries to coat and allow them to absorb the flour and sugar. They are ready for use when they are slightly thawed. It is important that the berries be firm and not a mushy, unthawed berry.

Mix all ingredients for the topping, except for the milk and vanilla, in the mixing bowl with the paddle attachment on low speed. Mix until everything is fine crumbs. Add the milk and vanilla very quickly with the machine on medium speed. Mix very little - the topping must remain crumbly and must not be allowed to turn into a dough. Note: it will easily turn into a dough if neglected and will be unusable.

Spread the berries evenly on the bottom crust and then spread the strudel crumbs over the top until all the berries are covered. Bake cobbler at 325° for about 1/2 to 1 hour in 7x11 inch jellyroll pan. It should be very browned and delicious looking when done. Let cool on rack.