I seem to be on a blueberry mango kick lately. I just can't resist putting those two fruits together as they are absolutely amazing together! It all started with my amazing Mango Blueberry Muffins with Coconut Streusel, Now I'm hooked, addicted one might say. I need my Mango Blueberry fix.
Mango Blueberry Cobbler
Cook Time: 30 - 35 minutes
Keywords: bake dessert summer
Ingredients (6 - 8 servings)
- 4 cups of fresh or frozen (thawed) blueberries and mango
- 1/3 to 1/2 cup granulated sugar (depending on ripeness of fruit)
- 1/2 teaspoon coarse salt
- Juice of 1/2 lemon
- 2 1/2 Tbsp. cornstarch
- 1 1/3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. coarse salt
- 6 Tbsp. (3/4 stick) cold unsalted butter, cubed
- 1/3 cup buttermilk, plus extra for brushing
- Sanding sugar, for finishing
InstructionsInstructions for Fruit:
In a large bowl, toss together the fruit, sugar, salt, lemon juice, and cornstarch. Transfer to a 13 by 9-inch dish.
Set the oven rack to the middle position. Preheat to 375.Instructions for Biscuit Dough:
In a food processor, whisk together flour, sugar, baking powder, baking soda, and salt. Working quickly so as not to warm the butter, add the butter into the dry ingredients and pulse until the mixture resembles coarse crumbs. Add the buttermilk until it has been absorbed and there are no dry patches. Do not overwork. The dough will be wet.
Spoon dollops of biscuit dough on top of the fruit. (The dollops will spread and join with one another as the cobbler cooks.) Brush the dough with buttermilk, and sprinkle with sanding sugar. Bake until the biscuit topping is lightly browned and cooked through, 30 to 35 minutes. Serve warm or at room temperature.
Adapted and changed quite a bit from: The Sono Baking Company CookbookPowered by Recipage
Total Fat: 12.3 g
Cholesterol: 31.8 mg.
Sodium: 624.2 mg.
Protein: 3.6 g.