The weather is turning chilly in Canada and it’s the time of year I like to make comfort food. Cobbler is a favourite dessert my mother made when I was a child. The cobblers she made were usually full of tart plums or fresh blueberry and on occasion we’d have sweet peach. Blueberry mango cobbler is a version of her best recipe. Local blueberries mingle with tropical mango for a unique and tasty combination. You can serve the cobbler on its own or add coconut ice cream if you like fruit mixed with a creamy filling.
Cobblers like crisps are quick and easy to prepare, taste delicious, and are adaptable. If you don’t like mango try adding peaches or shake up the flavours and use cherries, strawberries or blackberries. Use what you have in the freezer or what is in season.
Since the local blueberries are finished bearing for the year this recipe uses a mixture of wild and regular blueberries that I picked and froze. You can purchase frozen blueberries and mango from the grocery store if you don’t have any in the freezer. Frozen fruit is usually cheaper than fresh during the winter and the nutrients and taste are amazing.
If you use fresh fruit the recipe will be just as tasty but you will have to watch the baking time. It will take significantly less time to cook. Try looking at the recipe after 20 minutes to see if it is cooked. If not put the cobbler back in the oven for 5 or 10 minutes and watch it to make sure it doesn’t burn.
The topping and the fruit filling are tart in this recipe. If you like a sweeter filling
Blueberry Mango Cobbler
4 cups chopped frozen mango
1 cup frozen wild blueberries
4 cups frozen blueberries
1/2 cup brown sugar
1/4 cup lemon juice
1 tsp cinnamon
3/4 cups flour
1 1/2 cups flour
1/4 cup granulated sugar
1 tbsp baking powder
3 tbsp vegan margarine
1 cup almond milk.
Mix fruit ingredients together until well combined. Pour into a heat safe baking dish and set aside while you make the topping.
Mix flour, sugar, baking powder and cinnamon together until mixed thoroughly.
Using your fingers mix in the vegan margarine until the mixture crumbles. Fold in almond milk just until combined.
Drop mixture by spoonfuls onto the top of the fruit so that the batter is evenly spaced.
Put into a 350 degree Fahrenheit oven and bake from 40 to 60 minutes or until a skewer comes out of the batter clean.
Remove from oven and let sit five minutes before serving.
For a different cobbler recipe try Peach Cobbler.