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Mango &
Raspberry Cobbler Recipe
By
Sarah Phillips
Serves 8
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Mangoes are
just as good a peaches in cobblers and pies. Keep the cobbler dough on file
to use with other fruit fillings--it's a winner.
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Filling:
| 8 ripe mangoes, pitted, peeled and cut into
l/2-inch thick slices |
| 1 1/2 cups granulated sugar |
| 3 cups fresh raspberries |
| Zest and juice of 2 limes |
| 6 tablespoons unsalted butter, cut into
pieces |
Cobbler:
 | 1 3/4 cups all-purpose flour |
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| 1/3 cup sugar |
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| 2 teaspoons cream of tartar |
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| 1 teaspoon baking soda |
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| 1/2 teaspoon salt |
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| 8 tablespoons unsalted butter, chilled, cut into
pieces |
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| 1 large egg |
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| 1/2 cup milk, approximately |
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Topping:
| 2 tablespoons unsalted butter, melted |
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| 2 tablespoons sugar |
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1. To make the filling: Preheat the oven to 400 degrees F. In
a large bowl, toss all the ingredients. Transfer to a 9- by 13-inch baking dish.
2. To make the cobbler: In a large bowl, sift the flour,
sugar, cream of tartar, baking soda and salt. Using a pastry blender, cut in the
butter until it looks like small peas. In a small measuring glass cup, beat the
egg and add enough milk to measure 3/4 cup. Stir into the dry ingredients to
make a soft dough--do not overmix. Drop large spoonfuls of dough randomly over
the top of the fruit. For the topping, drizzle with the butter and sprinkle with
the sugar.
3. Bake, covering the top with foil if it seems to be browning
too quickly, until a toothpick inserted in the topping comes out clean and the
juices are bubbling, about 45 minutes. Serve warm.
The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999
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