Fresh peach and mango cobbler
Fruit cobblers are popular home-style desserts in both the US as well as UK. However, there are many variants and I haven’t quite figured out the who, what, where and how’s of the different cobblers.
There are cobblers made with sheet pastry (but to me, that’s more like a pie), others have cake or scone like batters. Some cobblers come with the cake bits at the bottom, others have it on top. Some prefer to have the fruit and batter mixed together. There are bread-like versions as well as crispy-topped ones. Baffling isn’t it?
I thought I’d try a French peach cobbler recipe which I found online and adapted as I had all the available ingredients and it was the least complicated. I have no idea why it’s ‘french’ but let’s just go with it.
With only two fresh peaches left, I improvised by using a big, fat juicy mango – which worked really well. When the cobbler made its grand exit from the oven, the juices and syrup were bubbling and oozing out of the few crevices of the cake top. The topping had a nice, golden crisp shell which covered a light, spongy yellow cake.
Served with store-bought pouring custard, this is a quick and easy one to serve at dinner parties or simply a ‘just because we have fruit’ dessert.
Peach and Mango Cobbler
Adapted from Nancy’s Kitchen
2 peaches
1 large mango
3/4 c. brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
1/4 c. water
2 tsp. orange marmalade (optional)
Butter
Batter for Top
1/2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, soft
1 egg
Peel and slice fresh peaches and mango. Combine with sugar, flour, cinnamon, salt, vanilla, and water. Turn into 9 x 13 dish. Dot with butter and marmalade. Mix batter for topping until smooth. Drop in 8 portions on the fruit evenly spaced (batter will spread during baking). Bake at 375 degrees for about 40 minutes. Serve warm with custard or vanilla ice cream.
