Recipe: Strawberry Mango Cobbler

Recipe: Strawberry Mango Cobbler

Strawberry Mango, Strawberry Mango Cobbler

This cobbler is more like delicious biscuits over fruit than the sweet crumble topping type of cobbler, and it is much better than strawberry shortcake. Give it a try…

Strawberry Mango Cobbler

Preheat oven to 375˚F.

For the fruit layer:
2 10oz packages of frozen mangos. thawed (or 3 cups fresh)
2 10 oz packages of frozen strawberries, thawed and quartered (or 3 cups fresh)
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3 tablespoons unbleached white flour

Topping layer:
1 cup unbleached white flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup butter, melted
1/3 cup buttermilk

In bowl gently mix the fruit with the brown sugar, cinnamon, cardamom, and flour. Place this mixture in a 7” x 11” or 9” x 9” baking pan and set aside.

Sift together flour, baking powder, baking soda, and sugar. In a separate bowl beat the eggs and combine with the vanilla, melted butter and the buttermilk. Add the wet ingredients to the dry ingredients and stir until just combined; the dough will be slightly stiff. Drop the batter by large spoonfuls evenly spaced over the fruit.

Bake for 30-40 minutes, until the fruit is bubbling and the dough is golden brown and firm to the touch. Cool for 20 minutes before serving warm or at room temperature.

Enjoy!

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Strawberry Mango Cobbler

Strawberry Mango

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