Today, we are making a homie southern cobbler with a beautiful flavored biscuit topping, but with a twist. Mango and peach pair so nicely together with a twang and the sweetness of each fruit. They bring in their own sweetness and their own personality. One of my favorite bakes!
Makes: 1, 8 inch (21 cm) diameter cobbler
Takes: 1 hour
Difficulty: 1 out of 5
Prep:
Make sure if you are using a cast iron, your pan has been seasoned.
Preheat your oven to 375 degrees F (190 degrees C).
Ingredients:
1 ripe mango - cut into pieces
4 ripe peaches - skinned and cut into pieces
1 egg
1/4 cup (60 ml) milk
1 cup (160 grams) all-purpose flour
5 1/2 tablespoons (75 grams) unsalted butter - cold and cubed
4 large tablespoons (50 grams) sugar granulated
1/2 tablespoon baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup granulated sugar (for peaches and mango) - optional
2 tablespoons flour or corn starch - optional
2 tablespoons large course sugar (I use tea sugar)
Instructions:
Step 1 - Peal, Slice, Toss
Peal, slice, and toss the mango and the peaches into a large bowl. The peaches can be cut into 8 pieces and the mango just has to be about the same size. Once cut, set aside until needed. Step 2 - Mix the Egg and Milk
In a small bow, whisk the 1 egg and the 1/4 cup milk together until combined.
Once well mixed, set aside until needed.
Step 3 - Press Butter and Flour Together
Toss the 1 cup all-purpose flour and 5 1/2 tablespoon of butter into a medium bowl and using a pasty blender or your hands, press the flour and butter together until the flour is well coated in the butter and sticking together.
Step 4 - Toss in Remaining Dry Ingredients
To the butter and flour mixture, add in the 4 large tablespoon of sugar, 1/2 tablespoon baking powder, and 1/2 teaspoon ground cinnamon and mix until just combined.
Step 5 - Add in the Remaining Pieces
Now add the egg and milk mixture and the 1/2 teaspoon vanilla extract, and using a spatula, mix everything together until just combined.
Step 6 - Put Everything Together
Toss the peaches and mango into your baking vessel, sprinkle on your 2 tablespoons flour or corn starch if your fruit seems to have a lot of juice and then press the fruit down until they lay flat, then sprinkle the 1/4 cup sugar over top your fruit. You can use as much or as little as you like to change the sweetness of your filling.
(If your peaches and mango are already sweet, I would recommend using less.) Then, grab a large spoon or ice cream scoop and scoop the batter over top the fruit leaving gaps between each scoop to allow the juices to bubble around the biscuit.
Step 7 - Toss in the Oven
Before tossing this baking in the oven, grab your two tablespoons large course sugar to sprinkle over top the biscuits and then bake the cobbler for about 35-45 minutes or until the biscuits are golden brown and the filling is bubbling.
Step 8 - Once Baked
When the cobbler is done baking, let it cool for about 15 minutes before digging in. I highly recommend that you enjoy this bake the day of.
Step 9 - So, Enjoy!
With whipped cream or a large scoop of vanilla ice cream.
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