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We are harvesting many Marionberries daily. Marionberries are a variety of blackberry developed to produce better fruit, and to grow well here in Oregon.
I use this USDA recommended filling. Sometimes I can this filling, but mostly I use frozen fruit for a single pie or crisp. I use individual ramikins, and get 6 from this recipe.
I like make small pans of crisp to freeze and bake later, within a couple of months. I have made 4 pans to freeze.
Canned Marionberry Pie Filling
USDA
4 cups fresh Marionberries (Blackberries)
1 cup Granulated Sugar
1/2 cup and 1 T Cleargel
1 1/3 cup cold water
Teaspoon Lemon Juice
Combine sugar and ClearJel® in a large saucepan. Add water. Stir mixture and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Fold in berries, use the filling right away.
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The crisp is pretty standard.
1/2 cup softened butter
1/2 cup Brown Sugar
1/2 cup Flour
1/2 cup regular Quick Oatmeal
A little shake of Salt.
Use a pastry blender, fork, or fingers to combine.
Double the recipe for crisp if you want it thicker.
This recipe is Guaranteed to please the old man, and all his friends.
