Desserts · CRESPO KITCHEN

Mango Peach Cobbler

Baked fruit topped with little biscuit-style dough portions.

55 min approx.8 servingsFresh mango

Plus 15 minutes resting

Ingredient photograph: Frozen mango cubes. Ella Olsson from Stockholm, Sweden · CC BY 2.0. Original. Photography credits.

Ingredients

400 g diced mango
400 g sliced peaches
70 g sugar, divided
20 g cornstarch
180 g flour
2 teaspoons baking powder
70 g cold butter
120 ml milk
¼ teaspoon salt

Method

Heat oven to 190°C/375°F. Mix fruit, cornstarch and 40 g sugar in a 23 cm dish.
Mix flour, baking powder, salt and remaining sugar; rub in butter, then stir in milk.
Drop 8 large spoonfuls of dough over fruit, leaving gaps.
Bake for 35–40 minutes until dough is cooked and fruit bubbles. Rest for 15 minutes.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

farmersalmanac.com