Mango Peach Cobbler


1 mango, peeled
3 mediums peaches, skin on
3 mediums nectarines, skin on
Juice of 1 lemon
Juice of 1/2 an orange
1/4 cup sugar
Dash of cinnamon
1/2 cup sugar
3/4 cup flour
2 teaspoons baking powder
Dash of cinnamon
Sprinkle of ground cloves and nutmeg
Dash of salt


Preheat oven to 350 degrees. Cut fruit into 1″ pieces and place in a medium mixing bowl. Add citrus juices, sugar, and cinnamon. Mix well and set aside.
Add butter to baking pan and place in oven until completely melted. Meanwhile, make the batter: using a wire whisk, mix all dry ingredients together until well blended. Slowly beat in half and half until a smooth batter forms.
Pour batter over melted butter. Using a slotted spoon, add peach mixture on top of the batter and bake for 55 minutes, or until top of cobbler is golden brown. Serve warm with vanilla ice cream or fresh whipped cream.




For us, we know its official once the produce section overflows with fresh peaches. And there just isn’t a better way to celebrate the new season than with a homemade peach cobbler. Like many famous desserts, there are infinite varieties of the peach cobbler depending on your region of origin. We’re all probably familiar with the old fashioned cobbler that uses a flakey, pie dough-like crust with strips of dough to make fancy weaved top designs. Maybe the one you know has a crust made of biscuit-like dough atop bubbling fruit. All of these are excellent for sure, but our favorite breed of cobbler spans from our Southern roots. It’s an insanely easy method—just pour the peaches on top of an easy-to-make batter, bake and witness a cake-like dough form around the peaches, enclosing them with lots of love. Would you agree?




Tuesday, June 15, 2010 - 3:59pm


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