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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 ginger. Ingredients:
3 cups sliced peeled mangoes |
2 cups fresh blueberries |
1 tablespoon lemon juice |
1/3 cup sugar |
2 teaspoons cornstarch |
2 teaspoons mccormick® ground cinnamon |
1/2 teaspoon mccormick® ground ginger |
biscuit topping: |
1/2 cup king arthur unbleached all-purpose flour |
4 tablespoons sugar, divided |
1/2 teaspoon baking powder |
1/2 teaspoon mccormick® ground ginger |
1/2 teaspoon mccormick® ground cinnamon, divided |
1/4 teaspoon baking soda |
pinch salt |
1/3 cup buttermilk |
Directions:
1. In a large bowl, combine mangoes, blueberries and lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon and ginger; sprinkle over fruit and toss to coat. Spoon into a 11-in. x 7-in. baking dish coated with cooking spray.
2. For topping, in a large bowl, combine flour, 3 tablespoons sugar, baking powder, ginger, 1/4 teaspoon cinnamon, baking soda and salt. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over topping.
3. Bake at 35-° for 35-40 minutes or until fruit is bubbly and topping browned. Serve warm. Yield: 6 servings.
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