Mango-Blueberry Biscuit Cobbler |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the inviting flavors – and antioxidant powers – of cinnamon and blueberries. Ingredients:
3 cups sliced peeled mangoes |
2 cups blueberries |
1 tablespoon lemon juice |
1/3 cup sugar |
2 teaspoons cornstarch |
2 teaspoons ground cinnamon |
1/2 cup flour |
4 tablespoons sugar, divided |
1/2 teaspoon baking powder |
1 teaspoon ground cinnamon, divided |
1/4 teaspoon baking soda |
1 pinch salt |
1/3 cup buttermilk |
Directions:
1. Preheat oven to 350°F.
2. For the Filling: mix mangoes, blueberries and lemon juice in large bowl. Mix sugar, cornstarch, and cinnamon in small bowl. Sprinkle over fruit; toss to coat well. Spoon into 11x7-inch baking dish sprayed with no stick cooking spray.
3. For the Topping: mix flour, 3 tablespoons of the sugar, baking powder, 1/2 teaspoon of the cinnamon, baking soda and salt in large bowl. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Mix remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over biscuits.
4. Bake 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm.
5. Test Kitchen Tip: Use sliced peeled peaches in place of the mangoes. Or, use frozen blueberries, unthawed, in place of the fresh blueberries. Prepare and bake as directed.
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