Marionberries are a specific hybrid of blackberries that are really only found here in the Willamette Valley. You can safely substitute blackberries, black raspberries, or really almost any berry. This is Grandma Ellen’s recipe, so you know it will be good.
Preheat oven to 175. Combine in a bowl:
225 ml rolled oats
225 ml brown sugar
125 ml flour
Cut in with two knives or a pastry blender until well blended:
125 ml butter
Put in 20 cm x 20 cm pan:
1.35 ℓ marionberries, fresh or frozen, drained
Toss with:
60 ml flour
Sprinkle crumb mix over berries and bake for 35-40 minutes. Serve with vanilla ice cream and lots of napkins.